Combine the green beans, chickpeas, and kidney beans in a large bowl. Add the mint and toss well. Add half the vinaigrette and toss again. Season with Maldon salt and pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors.
Serve the salad with the remaining vinaigrette on the side.
Misticanza SERVES 6 PHOTO INSALATA.
1 small fennel bulb, trimmed 8 ounces radishes, trimmed 8 ounces (2 medium bunches) arugula, trimmed, washed, and spun dry 6 tablespoons Lemon Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coa.r.s.ely ground black pepper Using a Benriner (j.a.panese mandoline) or other vegetable slicer, thinly shave the fennel. Transfer to a medium bowl.
Thinly shave the radishes and add to the bowl. Add the arugula and toss gently. Drizzle with half the vinaigrette, tossing gently. Season with salt and pepper, and serve with the remaining vinaigrette on the side.
Summer Caprese Salad SERVES 6 PHOTO INSALATA.
10 ounces fresh mozzarella 1 pounds a.s.sorted ripe tomatoes (choose a combination of colors, types, and sizes), such as Brandywine, purple Cherokee, cherry, pear, peach, and/or Green Zebra 2 tablespoons champagne vinegar 6 tablespoons extra virgin olive oil 1 small bunch basil (Genovese, lemon, Thai, or fino verde), leaves removed, or about 1 cup mixed fresh basil leaves Maldon or other flaky sea salt With a sharp knife, cut the mozzarella into -inch-thick slices. Transfer to a serving platter, reserving any milky liquid from the cheese in a small cup.
If using cherry or grape tomatoes, cut them in half; reserve the juices. Core the remaining tomatoes and slice them, reserving the juices. Arrange the tomatoes on the cheese.
Whisk the vinegar, reserved tomato juices, any liquid from the mozzarella, and the olive oil together in a small bowl.
Tear the basil leaves over the salad. Pour the vinaigrette over it, sprinkle with salt, and serve.
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Arugula with Tomato Raisins [image]
Pumpkin & Mushroom Salad [image]
Shaved Fall Fruit Salad [image]
Tricolore Salad WITH PARMIGIANO-REGGIANO.
[image]
Celery & Pancetta Salad [image]
Winter Caprese Salad [image]
Zach"s Escarole Salad [image]
Beet Salad WITH ROBIOLA.
Pumpkin & Mushroom Salad SERVES 6 PHOTO INSALATA.
1 small b.u.t.ternut squash (about 1 pounds), peeled, cut lengthwise in half, seeded, and cut into -inch pieces 8 ounces baby shiitake mushroom caps, left whole, or larger mushroom caps, cut into -inch-thick slices 3 large shallots, cut into -inch dice cup extra virgin olive oil Maldon or other flaky sea salt and coa.r.s.ely ground black pepper 1 ounce canned sliced black truffles in oil or 1 tablespoon extra virgin olive oil 2 tablespoons balsamic vinegar Juice of 1 lemon 1 teaspoon minced fresh rosemary 4 ounces cremini mushrooms, trimmed and thinly sliced Preheat the broiler. Combine the squash, shiitake mushrooms, and shallots in a large bowl. Add the oil, tossing to coat. Season with salt and pepper. Spread the vegetables out on a large baking sheet and broil, stirring occasionally, until the squash is slightly charred and just tender, 15 to 20 minutes. Transfer to a serving bowl.
Meanwhile, mince the truffles, if using (reserve the oil). Whisk the balsamic vinegar, lemon juice, truffles, with their oil (or the 1 tablespoon oil), and rosemary together in a small bowl.
Scatter the cremini over the warm salad and add the vinaigrette, tossing to coat. Serve warm or at room temperature.
Arugula with Tomato Raisins SERVES 6 PHOTO INSALATA.
1 pound (3 large bunches) arugula, trimmed, washed, and spun dry About cup Lemon Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coa.r.s.ely ground black pepper Tomato Raisins (recipe follows) Toss the arugula with just enough vinaigrette to coat in a large bowl. Season with salt and pepper.
Transfer the arugula to a serving bowl or platter, garnish with the tomatoes, and serve.
TOMATO RAISINS.
MAKES ABOUT 2/3 2/3 CUP CUP.
1 pint (about 2 cups) cherry or grape tomatoes 1 tablespoon extra virgin olive oil Maldon or other flaky sea salt Preheat the oven to 250F. Line a heavy baking sheet with parchment paper or foil.
Toss the tomatoes with the oil in a bowl. Sprinkle lightly with salt and toss again. Spread out on the baking sheet and bake for 3 to 4 hours, stirring and turning the tomatoes occasionally, until they are lightly browned in spots and shriveled (as the tomatoes bake, they will puff up and then deflate-to test for doneness, remove a tomato from the oven and let cool briefly: if it shrinks and shrivels, the tomatoes are done).
Shaved Fall Fruit Salad SERVES 6 PHOTO INSALATA.
1 medium cuc.u.mber 2 medium summer squash 1 small melon, such as Cavaillon, quartered, seeded, and peeled 2 Gala or McIntosh apples 12 grapes, halved or quartered, seeded if necessary cup agresto or other verjuice (see Sources) cup extra virgin olive oil Maldon or other flaky sea salt and coa.r.s.ely ground black pepper Using a Benriner (j.a.panese mandoline) or other vegetable slicer, thinly slice the cuc.u.mber, and transfer to a large serving bowl. Thinly slice the squash and add to the bowl. Thinly slice the melon and add to the bowl. Thinly slice the apples, avoiding the cores, and add to the bowl. Add the grapes, tossing gently to mix the fruit and vegetables.
Whisk the agresto and oil together in a small bowl. Season with salt and pepper. Add half the vinaigrette to the fruit and vegetables, tossing gently. Serve with the remaining vinaigrette on the side.
Tricolore Salad with Parmigiano-Reggiano SERVES 6 PHOTO INSALATA.
1 pound arugula (3 large bunches), trimmed, washed, and spun dry 2 heads Belgian endive, cored and cut into -inch-wide slices 1 large head radicchio, cored and coa.r.s.ely chopped 6 tablespoons Lemon Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coa.r.s.ely ground black pepper A 4-ounce chunk of Parmigiano-Reggiano for shaving Combine all the lettuces in a large bowl, tossing to mix. Drizzle with half the vinaigrette, tossing gently. Season with salt and pepper.
Transfer the salad to a serving bowl, shave the cheese over it, and serve with the remaining vinaigrette on the side.
Celery & Pancetta Salad SERVES 6 PHOTO INSALATA.
4 ounces pancetta, cut into -inch dice (have the pancetta sliced inch thick when you buy it) 2 tablepoons extra virgin olive oil 1 pound celery root (celeriac), trimmed and peeled 4 tender inner celery ribs, sliced paper-thin cup slivered celery leaves (chiffonade) 6 tablespoons Red Wine Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coa.r.s.ely ground black pepper Combine the pancetta and olive oil in a medium saute pan and cook over medium heat, stirring occasionally, until the pancetta has rendered its fat and is crisp, 5 to 7 minutes.
Meanwhile, using a box grater, coa.r.s.ely grate the celery root into a large bowl. Add the sliced celery and celery leaves.
Add the vinaigrette to the salad, tossing gently. Season with salt and pepper. Pour the pancetta, with the rendered fat, over the salad, tossing gently, and serve immediately.
Winter Caprese Salad SERVES 6 PHOTO INSALATA.
Oven-Dried Tomatoes (recipe follows), halved cup agrodolce (see Glossary) 6 tablespoons Basil Pesto (Pasta) Six 3-ounce b.a.l.l.s fresh mozzarella (or a generous 1 pound fresh mozzarella, cut into 6 slices) Combine the tomatoes and agrodolce in a small bowl, mixing well.
Put the pesto in a small bowl. Dip each mozzarella ball into the pesto, coating it generously, and place on a salad plate. Divide the tomatoes among the plates and serve.
OVEN-DRIED TOMATOES.
MAKES ABOUT 1 CUPS.
2 pounds plum tomatoes 1 tablespoon extra virgin olive oil teaspoon Maldon or other flaky sea salt Preheat the oven to 350F. Line a heavy baking sheet with parchment paper or foil.
Cut the tomatoes lengthwise in half and scoop out the seeds and pulp with your fingers. Toss the tomatoes with the olive oil and salt in a bowl, then arrange cut side down on the baking sheet.
Bake the tomatoes for 30 minutes, or until the skins are beginning to shrivel. Remove from the oven and let cool slightly. Reduce the oven temperature to 250F.
Pull off the tomato skins and discard. Blot up any juices on the baking sheet. Roast the tomatoes for 1 to 2 hours, or until the tomatoes are collapsed and slightly wrinkled but still moist. Let cool. (The tomatoes can be refrigerated for up to 3 days.) (The tomatoes can be refrigerated for up to 3 days.)