2 cups chopped tokyo bekana
One head lettuce, chopped
1-2 carrots, shredded
2 cups of diced tomatoes
1/2 red onion, thinly sliced
4 large button mushrooms, sliced
Dressing
1/2 cup olive oil
1/4 cup seasoned rice vinegar
1/4 cup red wine vinegar
1/4 cup honey
1 tablespoon salt
1/4 teaspoon black pepper
Mix all the dressing ingredients into a bowl and whisk until emulsified. Then drizzle over bowl of salad components and toss.
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp water
2 tsp honey
1 clove garlic, finely minced
½-inch piece of ginger, finely minced
½ tsp sesame oil
1 bunch kale and/or 1 head lettuce, rough chopped
2-3 carrots, ribboned using a potato peeler
1-2 peppers seeded then sliced thin
1/4 cup toasted almond slices
1 Tbsp sesame seeds
To make the dressing, mix all the dressing ingredients together in a small bowl.
To assemble the salad, add the kale, pepper slices and carrots to a large bowl. Pour over the dressing and toss well to combine. Let it sit for 10-15 minutes, tossing every now and then.
When ready to serve, garnish with the toasted almond slices and sesame seeds.
1 pound mixed beets
1 Tbsp extra virgin olive oil
1 Tbsp fennel seed
1 head lettuce chopped
3 ounces goat cheese
1/2 cup walnuts, coarsely chopped
2 Tbsp honey
1-1/2 Tbsp Dijon mustard
3 Tbsp red wine vinegar
1-1/2 Tbsp minced shallots
1/2 tsp salt
1/4 tsp ground black pepper
6 Tbsp canola oil
Preheat oven to 425°F. Wipe or scrub beets. Place beets on a large piece of foil; drizzle with olive oil, and fennel seed then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice. Set aside.
In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper. Whisking constantly, slowly add the oil in a steady stream. Taste and adjust seasoning if necessary. Toss salad and serve right away
1 medium-large zucchini, sliced into paper thin coins
1 fennel bulb, top trimmed and shaved paper-thin
2/3 cup fennel frond and tops minced fine (the fronds have the most flavor)
1/3 cup fresh lemon juice, plus more if needed
1/3 cup extra virgin olive oil, plus more if needed
fine grain sea salt
1 Head of Magenta lettuce cut into thin ribbons
Honey, if needed
1/2 cup pine nuts, toasted
1/3 cup feta cheese, crumbled
Combine the zucchini, fennel and minced tops in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.
When you are ready to serve the salad, put the lettuce ribbons in a large bowl. Scoop the zucchini and fennel onto the lettuce, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly.
Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If too acidic for your liking try adding a tiny drizzle of honey into the salad at this point. Serve topped with pine nuts and feta.
1 head of romaine, chopped and rinsed
1 bunch green kale, chopped and rinsed
1 head of Koji (Tatsoi), Chopped and rinsed
1 can chickpeas, rinsed and drained
½ cup Feta crumbles
½ cup Pine Nuts toasted
Chop all of the greens into bite sized pieces, wash and spin in salad spinner or drain and pat dry.
Toast pine nuts
Toss and combine all the salad ingredients with the dressing until thoroughly mixed.
2-3 celery stalks, thinly sliced crosswise (these are petite celery but very big in flavor)
2 cucumbers, peeled, seeded, and thinly sliced crosswise
1 bunch coarsely chopped fresh flat-leaf parsley
1/3 cup coarsely chopped fresh mint (optional)
Juice and zest from one lemon
3 Tbsp extra-virgin olive oil
Salt and Pepper to taste
1 head of Lettuce, rough chopped and washed.
Toss the sliced celery, sliced cucumber, chopped parsley and mint together.
Combine lemon juice and zest with the olive oil, into a bowl and mix thoroughly.
Add dressing to the cucumber/celery mix and toss well.
Season to taste and serve over bed of chopped lettuce
Steadfast Acres is a Certified Organic vegetable farm serving CSA, retail, farmers market, and wholesale customers in Southwest Wisconsin.
