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.
Recipe of the Week
Greens and Citrus Salads
It’s the most wonderful of year! Citrus season and greens are here!! As the weather cools down and cold and flu season ramps up, there’s no tastier way to boost your immune system. Packed with a healthy dose of Vitamin C, fiber and other phytonutrients citrus and winter greens like collards, turnip greens, and kale have got your back! Check out one or both of these tasty salad creations. The citrus helps to tone down the bitter greens and keeping things raw preserves the bounty of nutrients. Bon appetit, bon sante!
Citrus And Winter Greens Salad
- 1 clove garlic
- ¼ cup fresh parsley, chopped
- ¼ cup scallions, chopped
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- ¼ cup orange juice, reserved from supreming oranges if desired.
- 1 tablespoon dijon mustard
- 2 tablespoons tahini
- kosher salt, to taste
- 2 tablespoons extra virgin olive oil
- 3 cups Tuscan kale, thinly sliced (1 bunch)
- 1 cup red cabbage, thinly sliced
- 1 large fuji apple, cored and thinly sliced
- 1 cup brussels sprouts, thinly sliced (4 ounces, 115 G)
- 3 oranges, supremed
- ¼ cup pepitas, toasted
- ¼ cup pomegranate seeds
To make the dressing, add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.
minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.
Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Serve in a bowl or plate and drizzle with dressing to taste.
Mixed Greens and Citrus Salad
- 4 cups mixed greens (kale, turnip, and collard)
- 1 cup fresh diced pineapple
- 1 cup fresh quartered strawberries
- 1 orange, peeled and sliced
- ½ cup chopped pecans
- ⅓ cup cider vinegar
- ¼ cup honey
- ⅓ cup vegetable oil
- ¼ teaspoon salt
- 1 ½ tablespoons creamy stoneground mustard
- 1 tablespoon poppy seeds
Place mixed greens in a large bowl. Top with greens with the fresh fruits; sprinkle with nuts.
In a separate bowl, whisk together the vinegar, honey, oil, salt, pepper, mustard, and poppy seeds. Pour dressing over salad just before serving.
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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.