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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Antipasto Salad with Fennel

Jacob Bailey


  • 2 cups carrots, turned
  • 1-1/2 cups thickly sliced celery
  • 1 cup fresh sliced fennel bulb
  • 2 TBS rinsed and quartered Kalamata olives
  • 2 TBS capers, rinsed


  • 1-1/2 tsp dried Italian mixed herbs
  • 2 medium cloves garlic, pressed
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1-1/2TBS fresh lemon juice
  • extra virgin olive oil to taste


  1. Press garlic and let sit during step 2.
  2. Bring water to boil in steamer and add carrots and steam for 4 minutes. Add celery and fennel and steam for just 1 more minute.
  3. Remove from heat and place in a bowl with capers and olives.
  4. Whisk all dressing ingredients together, drizzling olive oil at end a little at a time.
  5. Toss with vegetables and marinate for at least 15 minutes before serving.