Beth’s Spinach salad with Honey Truffle dressing
Featured at the November Market, here’s the simple yet impressive salad recipe. Wisk together, until well blended, everything EXCEPT the oils. Once the mixture is smooth and well combined, begin drizzling the EVOO to the mixture (approximately ¼ cup). Wisk while you drizzle until you have a pourable consistency. Now add a little truffle oil at a time until you have the desired flavor. Everyone’s tolerance for truffle oil is different. Better to be conservative to start. Have spinach ready in a bowl. Pour dressing on and toss to coat leaves. Now sprinkle with bread crumbs and grate or shred
Tri-Colored Tortellini Salad
This is the salad I made to demonstrate the Tri Colored Tortellini at the last market. It’s a fairly simple salad, and the pasta can be made the day before, if you like. Also, this is enough for a large party, if you’re making it for a smaller crowd, try halving the recipe. Bring a pot of salted water to a boil, then add the tortellini. Boil 5-6 minutes, stirring occasionally. Once they float, I let them boil for another 30 seconds to a minute, to make sure they’re cooked through. Drain, then toss with oil and let cool, stirring
Farro Salad w/ Olives & Pomegranate Seeds
Directions Rinse faro, place in pot w/ water and salt. Bring to a boil, reduce heat and let simmer for 40-45 minutes, until the faro has softened. Drain and allow to cool on a sheetpan. Combine faro with the dates, scallions, pomegranate seeds, pistachios, parsley and olives. Whisk together the olive oil, pomegranate molasses, red wine vinegar and salt/pepper to taste. Toss together with faro mixture and serve.
Green Beans & Burrata
Directions Blanch & shock green beans, set aside. Heat olive oil in sauté cherry tomatoes until soft, but still have shape. Season with salt and pepper. Toss green beans with tomatoes, add fresh basil. Cut burrata and place on top of green beans. Enjoy!