Farmer's Market Salad & Garlic Bread

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Farmer’s Market Salad
Yields:  4-5 servings

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
1 pound mixed greens
4 ounces brussels sprouts, trimmed, finely shredded
2 large carrots, cut into sticks
2 parsnips, cut into sticks
1 bunch radishes, thinly sliced
1 bulb fennel, thinly sliced
1/2 cup extra-virgin olive oil, divided
1/3 cup marcona almonds
1 cup Manchego cheese, cut into ½-inch pieces

Combine lemon juice, Dijon mustard, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. 

Combine lettuce, Brussels sprouts, carrots, parsnips, radishes and fennel in a bowl. 

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to lettuce mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Herb-Garlic Bread
Yields:  4-5 servings

8 large garlic cloves, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh oregano leaves
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1 loaf ciabatta bread
2 tablespoons unsalted butter

Preheat the oven to 350 degrees F.

Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, basil salt and pepper and pulse twice.

Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.

Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.