RECIPE GUIDE Red RomaBlend is a lofty combination of chopped romaine and Arcadian Harvest Ruby petite lettuce leaves, inclucing red salanova. Colorful and velvety, Red RomaBlend has a soft texture, commanding plate presence and high end visual appeal. Ideal for operators looking for a unique blend with good forkability, mild sweet flavor and dramatic texture. RECIPE COLLECTION
Red RomaBlend with Caramelized Figs, Oranges & Feta 3 cups Mann s Red RomaBlend salad mix 2 English hothouse cucumbers Caramelized Figs (recipe below) 3 medium navel oranges, segmented, with juice reserved ½ cup crumbled feta cheese Citrus Vinaigrette (recipe below) For the figs: 1 pint figs, halved lengthwise ½ cup sugar ¼ teaspoon salt ¼ cup marsala wine 2 tablespoons unsalted butter 1 teaspoon fresh lemon juice For the vinaigrette: ¼ cup reserved orange juice from segmenting the oranges above 2 tablespoons white wine vinegar 2 teaspoons honey mustard 1 small clove garlic, crushed ½ cup extra virgin olive oil Salt and pepper, to taste In a shallow bowl, stir together the sugar and salt. Press the cut side of each fig into the sugar mixture to coat. Heat a large skillet over high heat and add figs, cut sides down. Cook until the sugar and juices caramelize, about 3-4 minutes. Turn the figs over and continue to brown the other sides. Remove figs from the skillet and add the marsala wine. Cook to reduce until slightly thickened, about 30 seconds, scraping up any brown bits from the bottom of the pan. Remove the pan from the heat and add butter and lemon juice, stirring to combine. Add the figs back to the pan and toss gently to coat. Set aside until salad is assembled. While the figs are cooking, whisk together the orange juice, vinegar, garlic and mustard. Add the oil in a thin stream, whisking constantly, until the dressing is emulsified. Season with salt and pepper to taste. To assemble, slice the cucumbers thinly lengthwise on a mandoline. Using two slices per salad, build six rings on the plates you will be serving on. The moisture in the cucumbers will hold them together. In a large mixing bowl, toss the Red RomaBlend, orange segments, about 3/4 of the figs and feta with the dressing. Using tongs, place mounds of the salad in the center of each cucumber ring, and scatter the remaining figs on the plates.
Red RomaBlend Cubano Salad 1 teaspoon grated lime zest plus 2 tablespoons lime juice ¼ cup orange juice 2 tablespoons extra virgin olive oil 1 garlic clove 2 tablespoons fresh oregano 1 teaspoon ground cumin Salt and freshly ground pepper 1 pound skirt steak 1 tablespoon honey 3 cups Mann s Red RomaBlend salad mix 2 roma tomatoes, sliced ½ white onion, thinly sliced 6 radishes, thinly sliced 1 avocado, cubed In a blender, combine the lime zest, juices, olive oil, garlic, oregano, cumin, 1 teaspoon salt and ½ teaspoon black pepper and blend until smooth. In a glass baking dish, pour all but ¼ cup of the marinade over the steak and turn to coat. Cover with plastic wrap and refrigerate up to 24 hours. Heat a grill pan on medium-high and oil lightly. Remove the steak from the marinade and allow the excess to drip off. Season with salt and pepper and grill, turning once, until lightly charred, about 3-5 minutes per side. Allow the steak to rest for 5 minutes before slicing it against the grain. Take reserved ¼ cup of marinade and add several tablespoons of olive oil, along with 1 tablespoon of honey. Whisk to combine and taste for seasoning. In a large bowl, combine the Red RomaBlend, tomatoes, onion, radishes and avocado. Drizzle with the reserved marinade and toss gently. Serve salad immediately with the grilled skirt steak on top. Serves 4 as an entrée salad.
Grilled Turkey Havarti Club Wrap with Red RomaBlend 1 spinach-flavored sandwich wrap Onion jam 2 tablespoons onion jam 2 slices havarti cheese 3 slices smoked turkey 2 slices cooked bacon, cut in half crosswise ½ cup Mann s Red RomaBlend salad mix Spread onion jam in the middle of the wrap, leaving a couple inches margin. Lay the cheese, turkey and bacon on top, ending with the Red RomaBlend. Gently fold the right and left sides of the wrap inwards about 1-½ inches on each side. Roll the wrap starting with the end closest to you towards the other end like you would a burrito. Place the wrap in a Panini press or grill pan, pressing down gently until grill marks form on the wrap and the cheese melts slightly. Cut the wrap in half on a diagonal and serve immediately. Makes 1 wrap
Red RomaBlend Salad with Blackberry Balsamic Chicken 3 cups Mann s Red RomaBlend salad mix ½ cup fresh blackberries ½ red onion, thinly sliced Olive oil and balsamic vinegar, to drizzle Salt and pepper, to taste Blackberry Balsamic Chicken (recipe below) For the chicken 6 small boneless, skinless chicken breasts 1 ½ cups chicken stock ¾ cup balsamic vinegar ¼ cup blackberry preserves 2 tablespoons soy sauce or tamari Sriracha chili sauce, if desired 1 cup fresh blackberries Preheat oven to 375 degrees. Rub chicken breasts with olive oil, salt and pepper. Heat a large cast iron skillet on medium high, and cook the chicken for 5 minutes on each side until browned. Remove chicken to a plate. Add stock, vinegar, jam, soy sauce and squirt of sriracha to the pan. Bring to a boil and adjust seasoning with salt and pepper if necessary. Add the chicken breasts back to the pan and roast uncovered in the oven for 40-45 minutes until cooked through, turning once. Add the blackberries, stir into the sauce, and roast for 5 more minutes. Remove from the oven and let rest for 10 minutes. To assemble the salad, add the Red RomaBlend, ½ cup blackberries and sliced red onion to a large mixing bowl. Drizzle with olive oil, balsamic vinegar and season with salt and pepper. Toss gently to combine and divide the greens onto six plates. Slice each chicken breast and place on top of the greens, along with a spoonful of the sauce and roasted berries. Serve immediately.
Red RomaBlend Salad with Frizzled Leeks, Toasted Hazelnuts, Fuji Apples and Chevre 3 cups Mann s Red RomaBlend salad mix Frizzled Leeks (recipe below) ¼ cup whole hazelnuts, toasted 2 Fuji apples, thinly sliced ½ cup crumbled chevre Champagne Vinaigrette (recipe below) For the leeks 2 medium leeks, white and light green parts only Extra virgin olive oil ¼ cup flour 1 teaspoon smoked paprika 1 teaspoon garlic salt For the vinaigrette ¼ cup Champagne vinegar 1 garlic clove, crushed 2 teaspoons Dijon mustard 1 teaspoon sugar ⅓ cup olive oil Salt and pepper to taste For the leeks, preheat the oven to 425 degrees. Cut the leeks in half lengthwise, then rinse and dry them well. Slice them lengthwise again into long, thin strips. In a mixing bowl, drizzle with a bit of olive oil and toss with the flour, paprika and garlic salt. Spread in an even layer on a baking sheet and bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Remove from the oven and let stand until salad is assembled. For the vinaigrette, whisk together the vinegar, garlic, mustard, and sugar in a small mixing bowl. Add the oil in a thin stream, whisking constantly, until emulsified. Season to taste with salt and pepper and set aside. To assemble the salad, place Red RomaBlend, hazelnuts, and apples in a large salad bowl. Drizzle with the vinaigrette and toss to combine, adjusting dressing and seasoning as needed. Divide salad among six plates, and top with frizzled leeks and crumbled cheese.
Red RomaBlend Salad with Grilled Peaches, Burrata & Mint 3 cups Mann s Red RomaBlend salad mix ¾ cup loosely packed fresh mint leaves 3 medium-firm yellow peaches, pitted and sliced into wedges 10 ounces burrata cheese, cut into chunks ¼ cup pine nuts, toasted White Balsamic Vinaigrette (recipe below) For the vinaigrette ¼ cup white balsamic vinegar 2 tablespoons honey 1 shallot, finely chopped ⅓ cup extra virgin olive oil Salt and pepper, to taste Heat a grill pan on high until it s almost smoking. Brush cut sides of the peaches with canola oil, and place them cut side down on the grill until it has marks, about 3-4 minutes. Turn over to the other cut side and grill for several minutes more. Remove from the pan and set aside until salad is assembled. While the peaches are grilling, whisk together the ingredients for the vinaigrette and season to taste with salt and pepper. To assemble the salad, drizzle the Red RomaBlend and mint leaves with some of the dressing. Toss to combine and divide the greens onto six plates. Top with the grilled peaches, burrata chunks and pine nuts. Drizzle another small amount of dressing over the fruit and cheese, along with a bit of cracked black pepper, and serve.
Red RomaBlend Beet Carpaccio with Fried Halloumi & Walnuts 2 medium-sized red beets, trimmed 2 medium-sized golden beets, trimmed 8 ounces halloumi cheese Salt, freshly ground pepper, and red chili flakes to taste 2 cups Mann s Red RomaBlend salad mix Fresh lemon juice and extra virgin olive oil, to toss the greens Handful of walnut halves Preheat oven to 400 degrees. Drizzle red and golden beets with olive oil, then wrap red beets in one sheet of aluminum foil and golden beets in a separate sheet. Place both foil packets on a baking sheet and roast until the beets are tender, about 1 hour. Once removed from the oven, allow them to cool, then remove the skin using a paper towel. While the beets are roasting, cut the halloumi into 1-inch cubes and pat them dry with a paper towel. Add 2 tablespoons of olive oil in a large skillet over medium high and add the cheese cubes. Cook a few minutes until the bottoms are golden brown. Turn the cubes over with a spatula and finish browning the other sides. Remove the cubes to a bowl, and season with salt, ground pepper and red pepper flakes. To assemble, thinly slice the roasted beets on a mandolin. Toss the Red RomaBlend with the fresh lemon juice, olive oil and season with salt and pepper. Arrange the beets, salad greens and halloumi cubes on a serving platter, keeping each salad component separate. Throw a handful of walnuts on top and serve.