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Salad

Radicchio Salad with Lemon-Anchovy Dressing

TIME: 15 MINUTES; SERVES: 4

Salty anchovies, capers, and sharp cheese cut the bitterness of radicchio. Double the salad dressing because you’ll want to drown everything in it. This salad is delicious the following day, especially with leftover roast chicken or pork chops.

INGREDIENTS

1 small head radicchio, cored & chopped into 1-inch pieces
1 large handful arugula or Italian parsley leaves, or a mix
1/4 cup shaved hard, sharp cheese (Parmesan, Pecorino, Ricotta Salata…)
Vinaigrette
1 lemon, juiced
1 garlic clove, minced or grated
3 - 4 salt-packed anchovies, cleaned and minced into a paste (if blending, leave whole)
1/4 cup extra virgin olive oil
1 - 2 tbls. sherry or red wine vinegar
1 tsp. capers, drained and chopped
Salt & fresh ground black pepper, to taste

METHOD

  1. Mix together the vinaigrette ingredients, minus the salt. You can either whisk by hand, or blend with an immersion blender. If blending, stir in the capers at the end. Taste, and then add the salt at the very end, since the anchovies, capers, and cheese are already very salty.

  2. Place the radicchio and parsley/arugula leaves in a large, shallow salad bowl. Drizzle with half the vinaigrette and mix gently.

  3. Drizzle with the remaining vinaigrette and scatter the shaved cheese over top.

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Spring Strawberry & Pea Shoot Salad

TIME: 15 MINUTES; SERVES: 4

This salad is the embodiment of Spring—it may as well be called “The Persephone”. The grassy taste & hearty texture of the pea shoots off-set the sweetness of strawberries, and the radishes add a spicy kick. Like Spring, it’s particularly delicious because the ingredients are so fleeting. Make sure you use the tender micro green version of pea shoots, rather than the tougher, stir-fry greens you often see in Asian markets.

INGREDIENTS

A few handfuls pea shoot micro greens
A few large handfuls tender lettuce greens or arugula
1/2 - 1 pint strawberries, sliced
A few radishes, thinly sliced on a mandolin
Toasted seeds or nuts (opt.): sliced almonds, pistachios, sunflower seeds, pumpkin seeds, etc.
Goat cheese (opt.)
Balsamic vinegar & extra virgin olive oil, to taste
Salt & fresh ground black pepper, to taste

METHOD

  1. If you are using seeds or nuts, toast them in a small skillet on medium-low heat for a couple minutes until fragrant, stirring often to avoid burning. Remove from heat and set aside.

  2. Assemble salad ingredients in a shallow serving bowl: place the tender greens at the bottom, with the pea shoots over top. Sprinkle on the strawberry & radish slices, along with the optional seeds and goat cheese. Drizzle with oil & vinegar, and season with salt & pepper.

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