T&D Willey Farms

Organic Farm | Madera, California

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© 2023 Copyright T & D Willey Farms
Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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ESCAROLE AND CITRUS SALAD

Adapted from Rachael Ray

Use the tender leaves of central blanched portion of the escarole

  • 1/3 cup extra-virgin olive oil
  • 1 clove garlic, cracked
  • 1/2 cup balsamic vinegar
  • 1-2 peeled stems of broccoli, grated
  • 1 kohlrabi bulb, peeled and grated
  • 2 cups chopped escarole
  • 1 bunch arugula, washed and torn (optional)
  • ½ Pummelo, peeled and supremed
  • 2 Clementines, peeled and sectioned
  • 1 roasted beet, julienne (optional)

Heat oil and garlic in a small pan over moderate heat. Simmer garlic in oil to infuse the flavor. Remove the garlic from the oil and transfer it to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar. Raise heat to high and reduce vinegar by 1/2, about 30 seconds. Stream oil into saucepan and whisk to combine with vinegar. Combine dressing with grated vegetables. Toss in greens. Plate the salads; scatter citrus and beets on top. Season with salt and pepper.