Recipes

Cooking Times

Ready in: 40 minutes
Prep time: 30
Cook time: 10 minutes

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 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

1. Wash the lettuce heads and chop into 1-inch pieces. Wash the beet bulb and rainbow carrots and cut into thin slices.
2. Wash and cut the top stalks off the fennel bulb. Save some of the fronds. Slice the bulb very thinly.
3. 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.
4. 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.
5. Add the lettuce, oranges, beet, pickled fennel, avocado, Pecorino cheese and candied nuts into a large salad bowl.
6. Pour the vinaigrette over the salad ingredients and gently toss. Garnish with fennel fronds and enjoy!

Recipe courtesy of Clovers & Kale