3 posts tagged “salad”

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All about Tomatoes and Bocconcini

Nov 25, 2007
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If you can't get fresh tomatoes and good bocconcini--please don't make this dish. Always, I mean always, try and get the good stuff.

Ingredients

2 red large or small tomatoes, hothouse

12 baby or 4 large bocconcini

1 tbsp Italian parsley, chopped

2 tbsp olive oil

2 cups mixed greens

salt and pepper

splash of balsamic vinegar

Directions: Wedge the tomatoes, if they are large; slice them in half, if they are small in size. In a mixing bowl marinate the bocconcini (quarter large bocconcini) with parsley and olive oil. Set aside. Arrange the tomatoes in a circle on a medium sized plate. Fill the circle with the mixed greens. Arrange the marinated bocconcini on top of the tomatoes. Drizzle the marinade on top of the salad. If you don't have enough marinade, add more oil to the parsley, and continue to drizzle. Splash a small bit of balsamic vinegar--be careful not too much. Finish the salad with a good pinch of salt and pepper.

Tomatoes and Marinated Bocconcini

The Beautiful Marriage of Bitter and Sweet:Roquefort, Pear & Endive Salad

Oct 2, 2007
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Enjoy every bite of this classic recipe. I found this wonderful recipe in "Barefoot in Paris" by Ina Garten. There are lot more variations on the internet, and maybe even better versions, so play around with it-- whatever you end up with you will love the combination of the strong taste of cheese, the bitter taste of endive and the sweetness of pears.

Ingredients

4 Belgian endives

3 tbsp white wine vinegar

11/2 tsp Dijon Mustard

1 large egg yolk, at room temperature

11/2 tsp salt

3/4 tsp ground pepper

3/4 cup olive oil

1/2 pound of Roquefort cheese

4 ripe pears, halved, cored and sliced

1 cup of walnuts (optional)

handful of blue berries (optional)

Directions: Gently wash and dry endives. Trim ends and slice in half. Cut out the cores, separate the leaves and place leaves on the plate. In a bowl, combine the vinegar, mustard, egg yolk, salt, and pepper, and whisk. Slowly whisk in the olive oil to make an emulsion. Dip the pears in the vinaigrette and place on the endives. I didn't do this, but you can drizzle the remaining vinaigrette. Crumble the Roquefort cheese on top of the salad. Sprinkle walnut. I added blue berries. Serve at room temperature.

Endive, Pear and Roquefort Salad

Pepperfantastic!

Sep 26, 2007
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One thing I like about the Fall is peppers. This time of year, they are cheap, fresh and local. Absolutley wonderful. They are full of flavour and color. I served this salad to a party of 10 last weekend, and it was gone in minutes. I served this with a grilled leg of lamb, but you can have this with grilled fish and burgers. I served it cold, but it's best at room temperature or even warm--next time. I used only red, yellow and orange peppers, I think green peppers would throw off this pitcure perfect salad.

Ingredients

1/2 cup olive oil

4 red bell peppers

2 yellow bell peppers

2 orange bell peppers

handful of fresh tyme leaves

1 large red onion, thinly sliced

4 to 6 garlic cloves, depending on your taste

handful of fresh basil leaves, thinly sliced

handful of fresh majoram leaves, thinly sliced

salt and pepper

Preheat oven to 425F. Over high heat, add 2 to 3 tbsp of olive oil to a sauté pan. When hot, add the whole peppers, a few tyme leaves, and salt and pepper. Sauté the peppers for 10 minutes. Make sure you brown and slighly soften them on all sides. Transfer the peppers to a roasting pan and roast the peppers for 15 minutes until completely softened. When you take them out of oven, immediately place them in a bowl and saran wrap. Let them cool. Once they are cooled off, peel back the skin. I like to peel the skins because they are toigh to eat. Cut off the stem, then in half, scape the seeds, lay them flat and cut them into julienne strips. Reserve the pepper juice.

In a clean skillet, over medium heat, add 2 tbsp of olive oil. Add the sliced onions and garlic and tyme and sauté for a few minutes. Season with salt and pepper, sweat the onions until transluscent. Add the bell peppers and season to taste for 2 minutes. Transfer to a bowl, add the reserved juice and let cool, then add the basil and majoram and mix.

Enjoy!