This Winter's Eve Supper main dish from Chef Doug Ruley features fresh local sea bass flavored with citrus and an herb finishing oil.
- 4 cups each Bay Water Greens kale, arugula and frisee or any mixed greens will do
- ½ bulb fennel
- 4 radishes
- ½ cup toasted pumpkin seeds
- Juice of 1 each tangerine, lemon and grapefruit
- 2 tablespoons honey
- ¼ cup olive oil
- Sea salt and cracked pepper to taste
Lightly rinse greens and pat dry, place in large salad bowl. Thinly slice fennel and radish, and place on top of greens. In another bowl, combine the citrus juice and honey. Whisk in olive oil and season with sea salt & cracked pepper. Add pumpkin seeds to salad. Dress salad and lightly toss.
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This Winter's Eve Supper side dish from Chef Doug Ruley showcases baby potatoes with classic Old Bay seasoning.