Recipe Contest Winner

SLOFMA launched a recipe contest in May to help encourage home-cooking, collaboration and creativity, all while supporting our local farmers. We received some amazing and unique recipes with farm fresh ingredients, but alas, had to choose one winner.

Congratulations to Carolyn Tran with her Citrus Arugula Fennel and Beet Salad! You can make this beautiful dish yourself at home using her recipe below:

Citrus Arugula Fennel & Beet Salad

Carolyn said, “We love to shop at the farmer’s market and support local producers! This salad recipe is quick and simple to prepare and highlights farm fresh ingredients that can be enjoyed as a side dish or main dish. Just add a protein to the salad and you will have a delectable entrée that makes your palate sing!”

* Ingredients were sourced from the San Luis Obispo Saturday morning Farmer’s Market: Rocking Chair Ranch, Bautista Farms, Righetti Ranch

Ingredients

DRESSING:

· 1/2 cup orange juice (recommend freshly squeezed orange juice)

· 2 teaspoons chopped shallot

· 2 tablespoons extra virgin olive oil

· ½ teaspoon salt

· freshly ground black pepper (to taste)

SALAD:

· 1 orange, peeled and cut into wedges

· 1 cooked (either roasted or steamed), peeled, and sliced beet

· 1 cup arugula

· ½ cup thinly sliced fennel

· ½ avocado, sliced

· handful of toasted walnuts, roughly chopped

Instructions

To make the salad dressing, whisk together the orange juice, shallot, salt, pepper, and extra virgin olive oil in a small bowl.

Place orange wedges in a small bowl and add one tablespoon of salad dressing and allow flavors to meld for approximately 5 minutes.

Place beet slices in another small bowl and add one tablespoon of salad dressing and allow flavors to meld for approximately 5 minutes.

Toss arugula and fennel together in a medium bowl with a few tablespoons of salad dressing and allow flavors to meld for approximately 5 minutes. Any remaining salad dressing may be added later to salad to taste.

Arrange the beet slices, orange wedges and avocado slices on plate, then arrange arugula and fennel mixture over the beet and orange arrangement.

Garnish salad with walnuts and fennel fronds (if available) and freshly ground pepper.

Enjoy!

Follow SLO County Farmers’ Market Association on Pinterest for more farm fresh recipes & tips!

https://www.pinterest.com/SLOCoFarmers/