Confetti Salad
serves 8–10
This is the perfect side for picnics and potlucks.
4 cups chopped local kale
1/4 cup diced asparagus
1/4 cup shredded carrots
1/4 cup diced celery with leaves
1/4 cup diced sweet bell pepper
1/4 cup sliced snow peas
1/4 cup diced cooked beets
1/4 cup Fab Ferments Spicy Dill Kraut®
1/4 cup fresh raspberries
1/2 cup feta cheese, in large chunks but not crumbled
2 Tbsp. mayonnaise
2 Tbsp. prepared basil pesto
1 Tbsp. red wine vinegar
1 Tbsp. local honey
Combine all ingredients in a large serving bowl and stir gently (feta will break up as you mix). Serve immediately.
Keep the prepped ingredients in the refrigerator and ready to prepare this salad just before serving. You can easily adjust this recipe it to fit seasonal ingredients from the markets. Great for a quick lunch or a nice first course to dinner.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.
