I love adding a grain salad to my dinner party menus because it’s hearty and does well made in advance. Farro is like a bigger, chewier rice and Trader Joe’s has a 10-min bag of it that I use often. This recipe is from The Forest Feast Gatherings cookbook. Enjoy!
Favorite Winter Citrus Salads
I was in the market yesterday and was so excited that blood oranges have arrived! I love to use them in salads and salad dressings — and the color is so gorgeous on the plate.
Winter is a great season to combine citrus in salads since oranges, clementines, Meyer lemons, blood oranges and grapefruit are ripe, delicious, and readily available from your CSA box, farmer’s market, and grocery store.
To celebrate the abundance of citrus right now, here’s a round-up of favorite Forest Feast winter citrus salads….
Seared Fennel & Clementine Salad from The Forest Feast Mediterranean cookbook
These recipes come together in a matter of minutes, and they act as an easy way to get some extra Vitamin C during cold and flu season!
Bon Appetit!
xx
Erin
Blood Orange Cabbage Salad
Citrus Salad
Orange Avocado Salad
Seared Fennel & Clementine Salad
Seared Fennel & Clementine Salad
This is one of my favorite wintery salads to make this time of year. It is light and bright and the seared fennel adds a nice soft contrast to the other crunchier ingredients on the plate. This salad is delicious any time of year but it is especially good right now with all of the readily available citrus at the market.
Seared Fennel & Clementine Salad
SEARED FENNEL & CLEMENTINE SALAD
recipe from The Forest Feast Mediterranean
2 fennel bulbs (tops removed & set aside)
5 clementines (peel 4 and slice into rounds)
2 T Kalamata olives (whole, pitted)
1 T mint
1 red onion (rings from 1 or 2 round center slices)
Slice the fennel bulbs thinly, keeping some pieces in large slabs. Saute in 1-2 T olive oil & a pinch of salt on medium heat until just a bit tender & golden on both sides (about 5 min.), then spread out on a platter. Top with the clementine rounds, olives, mint, onion rings & a few small fennel fronds. Halve the last clementine & squeeze the juice over the whole platter along with a sprinkle of olive oil, salt & pepper.
Enjoy!
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xx
Erin
Apple Matchstick Salad
It’s apple season! Growing up in the apple orchard when I was little, I loved this time of year when we started to pick and make everything imaginable with apples. We dried them, made apple butter and apple sauce, pies and tarts…the list is endless!
Cutting apples into matchstick-sized pieces for a salad makes them just a little more fun to eat, don’t you think? Slice a few apples this way and toss them with chopped pecans (or any nuts), dried berries and raisins (I bought a mix at Trader Joe’s with golden raisins, blueberries and cranberries), plus some fresh cilantro. Dress with a bit of olive oil, lemon and salt. Sweet, Salty, Savory!
This week The Forest Feast turned 3, and I love that this little blog’s birthday falls during the harvest season. This week, our family is celebrating my favorite Jewish holiday- Sukkot, a harvest holiday where we build a little hut outside and have meals under it for a week. It’s so fun! And we’ve had warm nights here in the woods lately which has made it even better. I made this salad the other night and it was a hit.
Happy Harvest!
Watermelon Tomato Salad
Hope everyone had a fun Labor Day weekend! Guess what- we had a baby boy! Little Ezra has arrived and we couldn’t be more excited, grateful, happy or in awe! Now we are a forest family.
As we enjoy these last days of summer, I thought I’d share a recipe that I did for the current issue of Remedy Quarterly, a fantastic foodie magazine that everyone should know about.
Enjoy!