Many of the wonderful recipes you'll find on here were contributed by our CSA members and staff at Farmer Dave's. Click on the veggies and fruit (on the left) that you get in your CSA shares and you'll be led to recipes using those those ingredients. We welcome CSA members to contribute recipes as they discover new and delicious ways to cook with their week's share. Check out our links for other great recipes


Tuesday, August 10, 2010

Raw Corn, Arugula, and Pecorino Salad

Serves 4 - recipe courtesy Michael Chiarello

2 cups absolutely fresh corn kernels (from about 3 ears)
3 cups packed arugula, trimmed
1 1/2 teaspoons coarsely chopped fresh oregano leaves
Gray salt and freshly ground black pepper
1 1/2 ounce wedge pecorino cheese
About 1/2 cup Whole Citrus Vinaigrette, recipe follows

Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.

Whole Citrus Vinaigrette
Yield 3 cups

2 lemons, cut into wedges, seeded
1/2 navel orange or 1 small seedless orange, cubed
1 shallot, quartered
1 teaspoon gray salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups pure olive oil

In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.

Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.

Recipe found at www.foodnetwork.com

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