Tasty Summer Salads from the Garden Using Ingredients from Local Denver Markets

We are back again with MORE delectables for you from professional Chef Sherrie Robbins!  Today, Sherrie brought in these three fabulous summer salads.  By now, you may be noticing that she makes use of the EVOO Marketplace oils and vinegars.  If you haven’t been playing in the kitchen as a hobby and don’t have some of the staples/herbs and spices that are referenced in these recipes, I highly recommend making a trip to the store and getting some.  These lovely oils and vinegars can turn a simple dish into something quite spectacular. Below I have referenced 2 local EVOO stores and the address for HMART where you can find some other fun vinegar finds!

My favorite of this bunch was the Roasted Radishes!  They were an awesome surprise…I mean, who roasts radishes?  I guess Sherrie does! And now, we all will.  But truly each of these salads was delicious. Definitely try them all!

Let us know how you like these simple summer salads and any modifications you may try as well!

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VINEGAR & OIL SHOPPING

For EVOO vinegars and oils

1. EVOO Marketplace, DENVER – 1338 15th St, Denver, CO 80202
2. EVOO Marketplace, LITTLETON – 2660 W Main St, Littleton, CO 80120
3. Rice, Cane and other fun vinegars on the cheap – HMART 2751 S Parker Rd, Aurora, CO 80014

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Roasted French Radishes

by Sherrie Robbins

Cook Time: 30-35 minutes at 425 degrees

Prep Time: 20 minutes

Serves 2

Radishes are a root vegetable like parsnips, turnips and celery. All of which can be delicious roasted! Try roasting your radishes the next time you pull some out of your garden or get them at the Farmer’s Market.

Ingredients

• 2 cups radishes, washed, trimmed, cut in half 4 Tbsp olive oil
• 2 Tbsp white balsamic vinegar
• 1 tbsp snipped fresh chives or dried chives
• 1 tsp spicy brown mustard
• 1 tsp maple sugar or maple syrup
• Salt and Pepper to taste

Directions

1. Heat oven to 425 degrees.
2. Place radish halves in oven proof dish.
3. Drizzle on half the olive oil.
4. Sprinkle with a little salt and pepper.
5. Roast for 30-35 minutes until radishes are tender and cooked through.
6. Make a dressing with the remaining 2 tbsp olive oil and remaining ingredients.
7. Drizzle over the cooked radishes and serve hot or cold!

ENJOY!

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Apple Fennel Salad

by Sherrie Robbins

Prep Time: 20-30 minutes

Chill Time: 1 hour

Serves 2-4 people depending on whether it is a side or a main dish

This is a great summertime salad. It is so refreshing, crisp, and light! Perfect for these hot summer days. In the winter I roast this salad in the oven and serve it along side baked sausages, roast pork tenderloin, and baked new potatoes.

Ingredients

• 1 Fennel Bulb, washed,ribs removed, bottom cut off, and cut in half width-wise (save some fronds for garnishing)
• 1 Granny Smith or Honey Crisp Apple, washed, cut in quarters, seeds removed
• 2 Tbsp Peach Balsamic Vinegar from EVVO Marketplace
• 1 Tbsp Lime Olive Oil from EVVO Marketplace Directions

Directions

Salad Portion

1. After washing, removing the ribs and cutting the bottom off the fennel bulb, cut the bulb in half width-wise. Remove the triangular core then slice the fennel as thin as you can.
2. Slice the apple quarters thin as well, or you can just dice them in medium sized chunks if you prefer.
3. Toss the two ingredients in a bowl, sprinkle in some fennel fronds and add the dressing and give a toss. Refrigerate until serving.

Dressing

1. Combine the Peach Balsamic Vinegar and Lime Olive Oil in a small bowl.
2. Add a pinch of black pepper if desired.
3. Mix well and add to salad.

This salad does not keep well so plan on eating it the day you make it!

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Pickled Carrot Ribbon Salad

by Sherrie Robbins

Prep Time: 20-30 minutes

Chill Time: 3 hours

Servings: 2

This salad is so versatile! You can use it as a summer picnic salad or as an accompanying dish for grilled and smoked meats.

You could also add sliced cucumbers to this dish to change it up!

Ingredients

• 2 – 3 large carrots, trimmed, peeled and sliced into ribbons with a vegetable peeler
• 3 cloves of garlic, peeled
• 1 1/2 c water
• 1 c rice wine vinegar or white balsamic vinegar 1/4 c sugar
• 1/2 tsp salt
• 2 sprigs fresh dill

Directions

Salad Portion

1. Wash the carrots, trim the ends, and peel strips the length of the carrot with a vegetable peeler making “ribbons”.
2. Drop carrot ribbons in a bowl of ice water so they will get crisp and put in refrigerator for 2-3 hours.

Dressing

1. Add the water, vinegar, salt, sugar, and garlic to a small saucepan and heat just to dissolve sugar.
2. Let cool; then refrigerate.

Assembly

1. Remove carrot ribbons from the ice water, drain, and put in a serving bowl.
2. Add the chilled dressing and toss.
3. Sprinkle a few torn leaves from the sprigs of dill and serve!

This salad will keep for several days in the refrigerator so you can make a big batch!