What do you do when greens and satsumas are both back in season? You make a salad! Gather the ingredients and embrace your inner chef with this easy-to-make recipe.
In a large bowl, whisk together 1/4 cup satsuma juice (from about 2 satsumas), vinegar, mustard, and pepper. Use a paring knife to cut the peel and pith from remaining satsumas. Working over the bowl to catch any additional juices, cut out each segment and add to the vinaigrette. Add onion, beans, spinach, and parsley and toss well. Serve immediately.
Adapted from Whole Foods Market recipes.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.