Farm Spring Mix, Roasted Tomato and Cannellini Bean Salad with a Citrus Arugula Dressing

It's not only Friday but this weekend we are celebrating a very special occasion, Mother's Day! I wanted to share a simple Farm to Table recipe and decided that I was going to make it all about me this time!😊 Meet The Spicy Olive Ultimate Salad! If my family was going to make me a meal for Mother's Day or any day, this salad would have to be it! I am obsessed with salads and love how fresh and creative you can make them. This one features all my favourites, from our farm spring mix, baby arugula, spring onions, beets, roasted tomatoes, cannelloni beans, farm eggs and of course spicy pepperoncini peppers as you all know I like it spicy!!!! What gives this salad an absolutely fresh flavour boost, is the garlicky citrus Arugula pesto dressing. Paired with one of my favourite wines, Two Sisters Unoaked Chardonnay, its all I need! Grab a bottle of your moms favourite wine or Proscecco, make my salad and enjoy a Mother's Day picnic with that special woman in your life!!

Happy Mother's Day to all the beautiful mom's

💚xo

Ingredients:

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4 cup spring mix

1/3 cup radicchio, thinly shredded

1/2 cup English cucumber, diced

6 small whole pickled beets

4 spring onions, white and green parts thinly sliced

1 cup cannellini beans, cooked

4 soft boiled farm eggs, halved or boiled to your liking

4-6 pickled pepperoncini peppers

Roasted cherry tomatoes, recipe below

 

Roasted Cherry Tomatoes

1 pint cherry tomatoes

2 tbsp. olive oil

1 tsp. balsamic vinegar

1 tsp. sea salt

1/2 tsp. fresh ground pepper

 

Arugula Pesto Dressing

3 cup baby arugula

1 large garlic clove, roughly chopped

2/3 cup extra-virgin olive oil

juice of half a fresh lemon

1 tbsp. Apple cider vinegar

1 tsp. sea salt 

1/2 tsp. fresh ground pepper

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Preparation:

Preheat your oven to broil. line a large baking sheet with parchment paper. In a bowl, toss tomatoes with all ingredients to coat well. Spread them out on baking sheet and broil for 2 minutes. Turn the tomatoes over and broil for an additional two minutes. Remove and set aside.

To make arugula pesto: Place all ingredients in a food processor and blend until creamy.

On a large platter, arrange the spring mix, radicchio, cucumbers, beets and spring onions. Sprinkle with Cannellini beans and add the roasted tomatoes. Top with eggs and pepperoncini peppers. Drizzle with dressing and enjoy with your favourite wine.

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SERVINGS 4-6 | PREP & COOK TIME 30 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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