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Winter Salad with Hempseed Vinaigrette

2 fennel bulbs
1 large head Romaine lettuce, rinsed well, hand-shredded
2 heads frisee (curly endive), rinsed well, hand-shredded
4-5 Belgian endives, halved lengthwise, thinly sliced lengthwise
5-6 red radishes, thinly sliced
1 small bunch flatleaf parsley, finely minced

hempseed vinaigrette:

1/3 cup Living Harvest shelled hempseeds
3/4 cup extra virgin olive oil
2-3 shallots, minced
1/4 cup brown rice vinegar
2 tablespoons stoneground mustard
sea salt

Trim fennel stalks flush with the bulbs and discard the stalks, reserving about 3 tablespoons of the leaves. Halve fennel bulbs, remove the cores and slice each half very thinly. Combine with balance of vegetables in a mixing bowl and set aside.

Heat a dry skillet over low heat and pan toast hempseeds until fragrant, 2-3 minutes. Transfer to a small bowl and set aside. Place oil and shallots in a small saucepan and warm for 4-5 minutes over low heat. Remove from heat and whisk vinegar, mustard, sea salt to taste and toasted hempseeds until smooth. 

Spoon hempseed dressing over the vegetables and toss to coat. Serve immediately. 

Makes 6-8 servings. 


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