Recipes
Summer Citrus Salad with Orange Vinaigrette
Cooking Times
Ingredients
- 1 head Cal-Organic Green Leaf Lettuce
- 1 head Cal-Organic Red Leaf Lettuce
- 3 navel oranges, supremed
- 1 bulb Cal-Organic Red Beets
- 1 bag Cal-Organic Rainbow Whole Carrots
- 1 bulb & fronds, Cal-Organic Fennel
- 1 avocado, diced
- 1/2 cup shaved Pecorino or Manchego cheese
- 1 cup candied nuts, walnuts or pecans
- 1/4 cup orange juice
- Zest of 1/2 orange
- Juice of 1/2 lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
Directions
- Wash the lettuce heads and chop into 1-inch pieces. Wash the beet bulb and rainbow carrots and cut into thin slices.
- Wash and cut the top stalks off the fennel bulb. Save some of the fronds. Slice the bulb very thinly.
- To make pickled fennel, put the fennel slices in a wide mouth mason jar with a few fronds. In a saucepan bring water, vinegar, salt, sugar & peppercorns to a boil. Pour the mixture into the jar. Let cool at room temperature, then put the lid on and refrigerate, about 30 minutes.
- To make the orange vinaigrette, combine the orange juice, orange zest, lemon juice, Dijon mustard, honey, garlic, salt, pepper and olive oil and mix thoroughly.
- Add the lettuce, oranges, beet, pickled fennel, avocado, Pecorino cheese and candied nuts into a large salad bowl.
- Pour the vinaigrette over the salad ingredients and gently toss. Garnish with fennel fronds and enjoy!
Recipe courtesy of Clovers & Kale
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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