Roasted Beet and Radish Salad with Pistachios, Smoked Trout, & Creamy Dill Vinaigrette

8 oz mixed baby lettuces, washed and spun dry
1 bunch radishes, washed and sliced thin
2-3 spring onions, sliced thin
4-6 beets, roasted, peeled and cut into quarers
4 Tbs. pistachios, toasted
1/4 c. white wine vinegar
3/4 c. olive oil
2 Tbs. minced dill
3 Tbs. creme fraiche or Mexican crema
1 smoked trout, removed from skin & bones, flaked
Place vinegar in a small bowl and slowly drizzle in olive oil, whisking constantly. Season with salt and pepper and whisk in dill. Toss lettuces with vinaigrette, reserving 1/3 in bowl. Arrange greens on serving bowls and place beets, onion and radishes on top. Whisk creme fraiche or crema into remaining vinaigrette and place a dollop on top of each salad. Top with smoked trout and pistachios and serve.

Source

julia child's soufflé au fromage: local dairy & spring asparagus salad

Spring Asparagus Salad

with Creamy Raw Milk & Goat Cheese Dressing

serves 2

For the Salad:

2 cups green, leafy lettuce (washed, dried, and chopped)

8-10 stalks asparagus, lightly steamed (about 5 minutes)

3 radishes, sliced thin

2 spring onions, sliced thin

For the Goat Cheese Chive Dressing:

1 egg yolk

1/8 cup goat cheese

splash of raw milk (or regular)

1 tsp chopped chives

salt and pepper to taste

Mix egg yolk and goat cheese with a fork in a small bowl until creamy but pieces of cheese remain visible. Add a splash of raw milk and stir to reach desired consistency. Mix in chives and salt & pepper to taste.

http://localmilk.blogspot.com/2012/04/julia-childs-souffle-au-fromage-local.html

Lemon Cilantro Salad Dressing

I whipped up a quick and tasty salad dressing last night to go with a beautiful salad I brought to a dinner party. I wish I had taken a picture because it was colorful! The salad featured salad greens, spinach and purple cabbage from last week along with some red bell pepper, yellow carrots and avocado. I topped it off with a sprinkling of black sesame seeds. I wanted to use some of the fine cilantro we got last week, so I decided to use it in the dressing along with our beautiful lemons. My inspiration for this dressing came from the Tucson CSA's newsletter from last week. The author, Lorraine Glazar of the Tucson CSA, gives substitution ideas depending on what herbs and/or citrus you might have on hand. Click on the link to see what they are. I left out the mustard because I didn't have it in the fridge and I added sun-dried tomatoes because I love them just a little too much. Enjoy!

lemon (juice and zest it)
1/4 c. oil ( I used about 2/3 Queen Creek Extra-Virgin olive oil and 1/3 hemp seed oil)
3-4 T. fine cilantro
1 clove garlic
4 sun-dried tomatoes in olive oil and herbs
splash white wine vinegar
salt and pepper

Blend the ingredients in food processor or blender until the herbs are finely chopped and distributed through the dressing. Adjust seasonings to your liking.