Winter Rainbow Salad | CUESA

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Winter Rainbow Salad

Source:

Foodwise Kids Program

This is a kid-friendly recipe that the whole family can prepare together! Created for CUESA’s Foodwise Kids program, it’s particularly well-suited for kids ages 6 to 12.

Chicories are bitter greens that we love to pair with honey vinaigrette and fresh citrus segments for a bright salad in winter. Look for seasonal produce that makes a rainbow: chicories, oranges, and carrots come in different colors, which make this dish beautiful.

This is a great recipe for practicing a vinaigrette (3 parts oil to 1 part acid), as well as knife skills and using a peeler or grater. Younger chefs can measure and practice whisking, while older chefs can grate and chop. Adults may supreme the citrus, but younger chefs can prepare citrus using their hands: peel the fruit and separate the segments, then use a knife to slice the segments into smaller, bite-sized pieces.

Prep Time: 20 minutes
Servings: 2 to 4

INGREDIENTS

Salad
5 cups mixed chicories (examples: radicchio, Belgian endive, Puntarelle)
2 oranges (examples: navel, Cara Cara, blood)
2 carrots
1 cup cooked beans
1 teaspoon soft, leafy herbs (examples: cilantro, mint, tarragon)

Vinaigrette
1 tablespoon apple cider vinegar
2 teaspoons honey or other liquid sweetener
1 tablespoon citrus juice (examples: lemon, orange, lime)
3 tablespoons olive oil
Salt and pepper, to taste

MATERIALS

Peeler or box grater
Knife
Whisk or fork
Cutting board
Salad spinner or colander
Large bowl
Small bowl
Measuring cups and spoons

PREPARATION

1.    Wash your hands with soap and water. Thoroughly rinse all fruits and vegetables.

2.    To assemble the salad: If you bought whole chicories, separate the leaves. Immerse leaves into a bowl of water or a salad spinner. Wash the lettuce and drain thoroughly. You may use a towel to blot gently without damaging the leaves. Drier leaves make better salads.

3.    Ask an adult for help with the citrus. Alternatively, you may use your hands to peel the whole citrus fruit, then separate the segments. Be gentle; orange segments are fragile.

4.    Grate or peel the carrot. If using a box grater, use the largest holes. If using a peeler, be sure to stabilize the carrot onto the cutting board while peeling. Hand the carrot to an adult if you cannot hold on to it well.

5.    To make the vinaigrette: Measure and pour the vinegar, citrus juice, and honey into a small bowl and whisk to combine. While stirring, slowly pour the olive oil into the bowl. Continue to stir until fully blended.

6.    Add the chicories, oranges, carrots, and beans to the large bowl and toss with the vinaigrette.

7.    Tear the leafy parts of herbs from the stems. Use the leafy parts to top the salad.

8.    Season with salt and pepper and serve.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »