For any of you who got the bag this week, I've got a few other recipes that you can use the veggies in, and I hope you will come on down in June for our next Farmer's Market Class.
Freckled Lettuce Salad with Blood Oranges and Green Goddess Dressing
Serves 4 to 6
For the Avocado Dressing
Makes about 2 1/4 cups
This dressing is awesome on chicken salad, pasta salad, potato salad, mashed into eggs for green egg salad, and great in baked potatoes as a topper.
1 cup mayonnaise
1 cup chopped scallions
1 cup packed fresh basil leaves
2 tablespoons lemon juice
2 cloves garlic
grated zest of 1/2 lemon
One large avocado, cut into chunks
2 teaspoons anchovy paste
4 drops Tabasco (to taste)
1 cup Greek Style yogurt
Place all the ingredients into the food processor and process until smooth. Taste for seasoning and adjust with salt, pepper or Tabasco.
One head butter lettuce, cleaned and separated into leaves
2 blood oranges, peel and pith removed, and segmented or sliced into 1/4 inch slices
1/2 cup toasted sliced almonds
Avocado Dressing (see preceding recipe)
Separate the lettuce, and place about 4 leaves on each plate. Arrange 3 slices of orange on the lettuce, and drizzle the dressing over the salad. Garnish with almonds and serve.
This salad can be made a whole meal with the addition of cooked shrimp, leftover chicken, or fish.