Savor Seasonal Flavors with a Kyoto Carrot Pesto Salad

In our southern bioregion, winter time and citrus season go hand-in-hand. Enjoy the delicious flavors of our farm, like tart tangerine and crisp watermelon radish, with this specially curated recipe for those looking to build a deeper relationship with the land.

If you want to receive a box of ingredients to make delicious recipes like this at home, click here to subscribe to our reimagined Harvest Box, which includes a curation of Regenerative Organic Certified™ produce, an artisanal pantry item, and a recipe card created by our world-class culinary team.

1/4 cup + 2 tbsp Carrot Pesto (or your choice of pesto)
1/2 bagMesclun Mix
1 headLettuce
1 bunchDill
1 bunchKyoto Red Carrots
1 eachWatermelon Radish
2 eachTangerine
1 tbspChampagne Vinegar ( or similar sweet vinegar)

Yield: 4 servings


Combine the juice from 1 tangerine, ¼ cup carrot pesto and the champagne vinegar to make a vinaigrette.

Peel and segment the remaining tangerine. Using a mandoline or peeler, shave the carrots lengthwise into thin strips. Utilizing these kyoto red carrots (Farmer Johnny’s favorite) raw highlights their amazing flavor!

Slice the watermelon radish thin on the mandolin or with a knife. After washing and chopping the lettuce head, prep the dill by picking the fronds from the stems.

In a medium size mixing bowl, dress the lettuce head with about ⅓ of the vinaigrette and a pinch of salt. Spoon the remaining 2 tbsp of pesto onto a large plate or platter and drag the back of the spoon through it to streak it across the plate. Place the dressed lettuce head over the pesto.

Add the remaining ingredients, reserving a small amount of dill to garnish, to the mixing bowl and dress with the remaining vinaigrette and another pinch of salt. Scatter this on top of the lettuce and garnish with the reserved dill.

Bon Apetite!