Recipes: Radicchio, Blood Orange & Avocado Salad and Fava Leaf Salad with Soft Boiled Eggs
Whenever we have new crops getting harvested Mario gets inspired. Lucky for us that means we get to try one of his delicious (and beautiful) dishes like these late winter salads. Spring is in the air!
1 head of radicchio, halved, cored and hand torn or cut into bite size pieces
1 avocado, skin and seed removed, with flesh scooped out using a small spoon
2 blood oranges skin and pith removed, cut into thin disks
Chive blossom for garnish (optional)
Olive oil to taste
White vinegar to taste
Kosher salt and freshly ground black pepper to taste
In a large serving plate, place and layer the ingredients to your liking. Dress and season to taste.
Serve at once.
¼ lbs. of fava leaves and tender stems
20 fava blossoms or her blossoms if you have them
1 Hass avocado, with seed and skin removed, and flesh scooped using a small spoon
4 Hoover Ranch pasture raised eggs, boiled for 7 minutes, shell removed and cut in half to total 8 pieces
Place the fava leaves and small scoops of avocados in a medium-sized bowl, season and dress to taste. Place the dress leaves and avocado scoops on a large serving platter and garnish with the eggs (be sure to season the eggs) and fava blossoms. Serve at once.