Covey Rise Farms……..Husser, Louisiana

Market Basket SaladCovey Rise Salad

Not long ago, my sweet friend Anne Sharp, owner of Covey Rise Farms, gave me an assortment of some really beautiful vegetables, freshly picked that morning. I was to attend my nephew’s baby girl’s first birthday party and wanted to bring something special…..so this generous gift was perfect timing! In my bag I found: red and golden beets, some cherry tomatoes, and lots of colorful baby greens.

While the beets were slow roasting in the oven, I looked in the fridge to see what else I had to add to this lovely salad. I found some black olives, Feta Cheese, mandarin oranges and red onion.

To dress the salad I made a delicious Citrus vinaigrette. The salad was a big hit at the party and I hope now that I am sharing the recipe, it will be a big hit for you, too!

If you happen to live on the North Shore, you too can enjoy the bounty of Covey Rise Farms!  Just call Simplee Gourmet in Covington at 985-892-8370 and sign up.  The fall season of vegetable delivery starts September 17th!  Covey Rise Farms supplies vegetables to over 40 restaurants in the New Orleans area and now you can enjoy them, too!
Bon Appetit……Chiqui Collier

Market Basket Salad with Citrus Vinaigrette

Chiqui Collier

2 large Zip-Lock bags full of mixed Organic greens (Spinach, arugula, etc.)

2 red beets/2 golden beets, roasted, peeled, sliced

1 pint cherry tomatoes, halved

1/4 each red, green and yellow bell peppers, julienned

1 cup black olives, drained

1 avocado, peeled, cubed and dipped in lemon juice.

2-3 ounces Feta Cheese crumbled

1 jar mandarin oranges, drained

Citrus Vinaigrette

1 naval orange, reserve 1 teaspoon grated rind and the juice (1/2 cup)

2 teaspoons fresh lemon juice

1/2 cup Virgin Olive Oil

2 teaspoons honey or sugar

1/2 teaspoon Kosher salt

1/4 teaspoon Lemon-Pepper

1 clove garlic, finely minced

1 tablespoon Dijon Mustard

Scrub beets and rub with a little olive oil to coat.  Place on a baking sheet and roast at 400* until tender or when you can press the tip of a sharp knife easily through the center.  Cool, peel and slice.  Place greens in a large bowl; top evenly with remaining salad ingredients.  Place all dressing ingredients in a large glass jar with a tight fitting lid.  Shake well before serving.

Chiqui Collier

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