Organic Mixed Baby Greens Salad

Organic Mixed Baby Greens Salad

  • Servings: 6
  • Difficulty: easy
  • Print

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The best salads are ones that have the freshest ingredients, layers of flavor, a variety of textures, and since we eat with our eyes first, lots of vibrant colors.  This salad made with a variety of organic produce from Worden Farm checks every box.

Peppery, sweet, crisp, and herbaceous baby arugula, romaine, red lettuce, and mizuna.  Crisp cucumber slices, sweet and colorful Sungold cherry tomatoes that pop when you bite into them, and the star of the salad, the stunning baby watermelon radishes that have been sliced and quick pickled.  Combine all of these organic ingredients with a simple yet perfectly balanced sherry vinaigrette; it’s the perfect salad for your Thanksgiving dinner.

 

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This is another in a series of posts titled “A Florida Family Farm Thanksgiving”, a collaboration with Chris and Eva Worden, owners and operators of Worden Farm, an organic family farm in Punta Gorda, Florida, and Tim and Chelsea Clarkson, owners and operators of Grove Ladder Farm, a Sarasota-based farm that specializes in pasture-raised, hormone and antibiotic free poultry and eggs.

The series includes recipes and photos of the food and beverage that the two families shared at their early Thanksgiving dinner at Worden Farm in Punta Gorda, Florida.

INGREDIENTS

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  • 6 cups mixed baby greens
  • 1 cup fresh cranberry hibiscus leaves
  • 1 cup Sungold cherry tomatoes, whole
  • 1 cucumber sliced
  • 1 cup quick pickled watermelon radishes (2-3 radishes)
  • 3 tbsp extra virgin olive oil
  • 1+1 tbsp sherry vinaigrette
  • 1 tsp dark honey
  • 1 tbsp minced shallots
  • 1/2 tsp minced garlic
  • Kosher salt to taste
  • Black pepper to taste

DIRECTIONS

Preparation/Make:

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  • Quick pickled watermelon radishes:
    • Trim the tops off the radishes.
    • Wash the radishes under cold running water.
    • Cut into 1/8 inch thick rounds, place into non-reactive bowl (plastic, glass, ceramic or stainless steel)
    • Add 1 tbsp sherry vinaigrette, a pinch of kosher salt and black pepper, mix well.
    • Allow to marinate at least 30 minutes.
  • Wash and spin dry mixed baby greens and cranberry hibiscus leaves, place in a salad bowl.
  • Wash cherry tomatoes, add to salad bowl.
  • Wash and slice cucumber, add to salad bowl.
  • Drain pickling liquid from radishes, add radish slices to the salad bowl.
  • Vinaigrette:
    • In a separate, non-reactive bowl, place olive oil, 1 tbsp sherry vinaigrette, honey, shallots, and garlic; whisk well.
    • Season to taste with kosher salt and black pepper.
    • Add to the salad bowl, mix well.

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ENJOY!

Organic Mixed Baby Greens Salad

 

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