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Warm Rustic Woodford Salad

My friend Donna Noble combines her Woodford Organic Farm greens with earthy roasted beetroots, carrots, string beans and fennel to make this warm rustic salad. Donna is the Food Stylist for the Belcour Cookbook and her daughter Robyn Noble, did the food photography. Donna has been a pioneer in the Jamaican Organic movement for over 20 years and her organic Woodford Market Garden in the Blue Mountains is a beautiful sight to behold.


3 cups assorted lettuce leaves torn into bite-sized pieces
2 cups salad greens such as arugula, Swiss chard, mustard greens, radicchio and kale torn into bite-sized pieces
2 large red bell peppers, cored, seeded and cut in half
2 yellow peppers, cored, seeded and cut in half
6 carrots tips peeled & halved (1 ½” tip end of carrot only)
1 cup string beans cut in half
2 medium beets peeled and cut into matchsticks
1 lg. fennel bulb cut in half
½ cup chopped basil
½ cup crumbled gorgonzola or feta cheese
½ cup toasted pine nuts
1 cup croutons finely diced rosemary
3 T. olive oil and more as needed


¼ cup olive oil
3 T. balsamic vinegar
1 t. finely diced fresh rosemary
½ t. wholegrain mustard
¼ t. Honey
Belcour Honey Mustard Pepper Sauce to taste
1 roasted garlic clove, finely chopped
Sea salt and fresh ground black pepper to taste


Heat oven to 400 degrees

  1. Brush olive oil on three baking pans and put in oven. Brush sweet peppers, beets, carrots, string beans and fennel with remaining olive oil.
  2. Place the sweet peppers in one pan, the rest of the vegetables in the other and roast for 30 minutes or until the pepper skins begin to char. Place in paper bag and cool. Continue to roast the other vegetables until tender, about 20 minutes more.
  3. Take the sweet peppers out of the bag, ‘sweating’ should help the skins come off easily. Slice in strips and add to the other roasted vegetables. Toast the pine for 3-5 minutes in a dry sauté pan over medium heat until just browned.
  4. In a large salad bowl, place the torn lettuce and salad greens leaves, roasted vegetables, and chopped herbs and toss to combine. Just before serving, add the cheese, nuts, croutons and salad dressing.   Adjust salt and pepper. Toss again and serve.
  5. Serve salad on its own or with thick slices of honey smoked ham, prosciutto, or grilled chicken
  6. NB This is quite and elaborate salad, so feel free to leave out some of the ingredients to simplify it and make substitutions i.e. for the cheeses, nuts etc. to make your own version of it.

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