Farmers Market Salad With Raspberry Vinaigrette Food

KALE AND RADICCHIO SALAD WITH RASPBERRY VINAIGRETTE

Kale and Radicchio Salad with Raspberry Vinaigrette image

Provided by Valerie Bertinelli

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1/4 cup white balsamic vinegar
1 tablespoon Raspberry Syrup, recipe follows
1/2 teaspoon kosher salt
Freshly ground black pepper
1 bunch Tuscan kale, center ribs removed and leaves chopped into ribbons
1 small head radicchio, chopped into ribbons
1 pint raspberries
3 ounces ricotta salata, cubed
1/4 cup chopped pecans
1 cup sugar
2 tablespoons fresh lemon juice
2 pints raspberries

Steps:

Combine the oil, vinegar, Raspberry Syrup, salt and pepper in a jar. Seal with a lid and shake until emulsified. Place 2 tablespoons of the dressing in a large bowl. Add the kale and gently massage until it is evenly coated with the dressing.
Add the radicchio, raspberries, ricotta and pecans and toss with the remaining dressing. Season with salt and pepper and transfer to a serving bowl.
Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

FARMERS' MARKET SALAD

Farmers' Market Salad image

Provided by Daphne Brogdon

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup shelled walnuts
1/4 cup olive oil
2 tablespoons miso paste
2 tablespoons white wine vinegar
2 teaspoons honey
Juice of 1 lemon
Freshly ground black pepper
Salt
Two 5-ounce packages mixed baby greens
2 pears, thinly sliced
4 ounces crumbled feta

Steps:

Preheat the oven to 350 degrees F.
Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve.
In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary.
In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.

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