Here's a recipe fresh from the Clif Family Bruschetteria Food Truck: stewed heirloom beans with crunchy broccoli and cauliflower, radish and Meyer lemon vinaigrette. Mmm! Thanks to chef John McConnell for sharing!
The vibrant colors of the beets, radishes and lettuce, with the dots of grapes, pistachios and gorgonzola, make this salad a sight to behold. And it tastes as good as it looks.
Citrus brings out the distinct flavors of fennel, while adding a layer of zestiness to a salad that also features the bitterness of radicchio and the brightness of radishes. The chevre and fresh herbs add balance to this colorful combination.
Make this salad on a day when you already have the grill on. It makes a lovely accompaniment to steak, chicken or fish, and is easy to prepare beforehand and toss together just before serving.
This salad is proof that healthy eating is easy when the ingredients work together to bring out the best ineach other. Kale and butternut squash are two such partners, here tossed with a light balsamic vinaigrette.
"Roasted radishes paired with green goddess dressing is almost like eating french fries with ranch for me," Los Angeles chef Mindy Oh said. "I describe green goddess as a brighter, herbier and more grown-up version of ranch."
Hesitant to add radicchio to your salad because of its bitterness? Soaking the leaves in ice water and massaging them with a slightly sweet dressing transform the vegetable's flavor, Los Angeles chef Mindy Oh said. Here, she pairs radicchio with the freshness of mint, the saltiness of Pecorino Romano and the sweetness of honey.
"At Mora, one of the biggest comments I hear is that people love polenta, but they're scared to make it at home," Executive Chef Mindy Oh said, adding that the Italian staple is surprisingly easy to make. And it's versatile: "Sweet, savory, creamy, tomatoey—it all goes well with polenta."
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