Leap Day Salad by Mary Ann Esposito

How great. We get an extra day (of winter) this year! And we are almost ready to leap into spring with just a few more weeks of winter to go (we hope.) All winter long I have been trying to mix up different ingredients in my salad bowl to keep from being bored with the same thing. Scouring the grocery store last week, I was really looking for USA grown vegetables and spotted cauliflower, broccoli and radicchio that looked good. They were headed for the salad bowl.

I added blood oranges, in season now from California, and a handful of toasted pistachio nuts. I made a mustard vinaigrette and my leap into spring leap year salad was born. Try it yourself.

2 c. thinly sliced cauliflower florets

2 c. thinly sliced broccoli florets

1 c. shredded radicchio

3 large blood oranges

½ c. toasted pistachio nuts

Viniagrette

½ c. blood orange juice

2 T. white balsamic vinegar or rice wine vinegar

½ t. salt

1 t. dry mustard

1/3 c. extra virgin olive oil

Place the cauliflower and broccoli florets in a salad bowl.

Peel and section two of the blood oranges over a bowl to catch any juice.

Add the orange sections to the bowl. Add the radicchio. Set aside.

Cut the last orange and juice it into the bowl with the other juice from the sectioned oranges. Whisk in the vinegar,salt dry mustard and olive oil until an emulsion is formed. Correct seasoning if desired.

Pour the vinaigrette over the salad and toss gently. Cover and allow to marinate for an hour before serving.

When ready to serve, toss again, add the pistachio nuts and serve.

Grow your own fruit and vegetables with Bill & Sheila
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