Orange, Fennel, Black Olive Salad with Citrus Vinaigrette

Ingredients

Vinaigrette:
3T lemon juice
½ cup extra virgin olive oil
½ tsp. salt
4 -5 grinds of pepper

Salad:
5 heads of fennel
4 oranges
½ cup black olives pitted
4 cups arugula

1. Vinaigrette: In a small glass jar with a lid, add the lemon juice, and olive oil, salt and pepper. Put on the lid and shake until the dressing is emulsified.

2. Salad: Cut the fennel bulbs from the tough fronds. Reserve a few fronds for decoration. Slice the fennel bulbs in half, remove the core; using your food processor with the thin slicing blade, slice the bulbs into thin slices and then place into a large salad bowl. Reserve

3. Peel the oranges, removing any pith and seeds. Slice into ½ moons. Place in bowl with sliced fennel.

4. Add the pitted olives and arugula. Add just enough dressing to coat the salad. Add salt and pepper if necessary to taste.

5. Place the dressed salad on a platter or individual plates. Serve immediately.

TIPS & TRICKS

• You can substitute a white wine or champagne vinegar for the lemon juice.
• You can use orange or blood orange olive oil for a little added orange flavor.
• Try to buy olives with the pits in them. The pits help keep the olive flesh firm, not squishy. Remove the pit by pressing the olive with the side of your chef’s knife. The pit will pop out.
• The vinaigrette, fennel, and oranges can be prepared the day in advance. Just toss everything together right before serving.
• I find the best way to toss a salad is with your hands. Always add just a little dressing and then toss. You can always add more dressing if needed.
• You could add goat cheese, feta, chopped nuts, dried cranberries, or pomegranate seeds for a pop of flavor and will complement the salad nicely.

Orzo, Pancetta, Feta & Greens w/ Basil Lemon Vinaigrette

Ingredients

Basil Lemon Vinaigrette:
1T Dijon mustard
1 T lemon zest
¼ cup lemon juice
½ cup extra virgin olive oil
1 T Basil chiffonade
Salt and pepper

Salad:
4T olive oil
4 oz. diced pancetta
1 medium yellow or red onion finely diced
2 cloves garlic, crushed
1 box (1 pound) Orzo
4 cups baby spinach leaves, torn into pieces
1cup toasted walnuts, broken into pieces
8 oz. Feta cheese, crumbled

1.    Vinaigrette: In a small bowl, whisk together the mustard and lemon zest and juice. Slowly add the olive oil in a steady stream, whisking constantly until emulsified. Season with salt and pepper. Stir in basil. Set aside.

2.    In a medium sauté pan over medium heat, heat 2 tablespoons of olive oil. Add the pancetta and cook until brown and crispy. Using a slotted spoon, remove the cooked pancetta from the pan and place on a paper towel lined plate. Allow the pancetta to drain and then place in a large bowl. Set aside. 

3.    Remove any remaining fat from the pan. Place the pan back on the heat and add 2 tablespoons of the pancetta fat or more olive oil if necessary.

4.    Sauté the onions until soft, about 4-6 minutes. Add the garlic and cook an additional 1-2 minutes. Add to bowl with the pancetta and set aside.

5.    Bring a large pot of water to a boil. Add 1 tablespoon salt. Add the orzo and cook as per package directions.

6.    Drain the orzo and place in the bowl with the pancetta and onion mixture. Add the spinach. Toss with the hot pasta. 

7.    Add the vinaigrette and continue tossing until the spinach has wilted. Add the feta cheese and nuts, and toss till combined. Season with salt and pepper. 

8.    Place salad on platter and serve warm or at room temperature.

TIPS & TRICKS

•    Vinaigrette can be made ahead. Just add the basil at the last moment.
•    You can substitute bacon for pancetta.
•    Almonds or pecans can be substituted for walnuts.
•    Goat cheese and blue cheese are fantastic and can really change up the taste of this salad.
•    This salad is wonderful the next day.

Panzanella Salad

Ingredients

1 large loaf of ciabatta bread, torn into bite-size pieces (about 10 cups)
Olive oil
1 medium red onion
2 pounds tomatoes
1 English cucumber
1-cup fresh basil leaves
½ cup red wine vinegar
¾ cup extra virgin olive oil
Salt and pepper

1.    Preheat the oven to 350° F. In a medium bowl, toss the torn ciabatta with 2 tablespoon of olive oil.

2.    Place on a baking sheet and bake for 10-15 minutes, or until dried out and slightly toasted. Set aside. (The bread cubes can be made in advance and stored in an airtight container).

3.    Peel and chop the red onion into medium dice. Place in a small bowl, cover with ice water, and let sit for 10-15 minutes. Drain and set aside.

4.    Cut the tomatoes and cucumber into bite-size pieces. Place in a large bowl.

5.    Tear the basil into bite-size pieces, and add it to the bowl.  

6.    In a small bowl or jar, stir the olive oil and vinegar together. Season with salt and pepper.

7.    Add the red onion and toasted ciabatta to the tomatoes, cucumbers, and basil. Toss with the dressing and let sit on your counter for at least 30 minutes, or up to 2 hours, to allow the flavors to blend.

8.    Before serving, toss one final time, adjust the seasoning, and place on platter or serving dish. 

TIPS & TRICKS

•    Ciabatta bread is the key of success in the salad. It has a nice dense, crumb and chewy crust that when slightly toasted, it dries out enough to absorb the dressing, but not get soggy.
•    Use a combination of red or yellow tomatoes, or any varieties that look the best. Home grown or from a farmers market, tomatoes that are picked when ripe will have the best flavor. A few examples are cheery, early girl, grape, and heirloom to name a few. 
•    Use can substitute a Persian cucumber for the English cucumber. Both work well and just need to be cut into pieces. However, Persian cucumbers need to be peeled before slicing. 
•    The list of additional goodies you can add to this salad are endless. Here are a few suggestions: chopped pepper, olives, artichoke hearts, mini Mozzarella balls, and crumbled feta.
•    Soaking the red onions in ice water Removes the better assertiveness of the onion and really crisp them up which adds a nice contrast to the salad.
•    You can prepare all the ingredients a day or two ahead, but the salad is best combined and eaten the same day.

Apples, Greens & Goat Cheese Salad

Ingredients

Salad:
3 medium beets (red or golden)
2 medium apples (any variety) cored and sliced into ¼ julienne slices
10 handfuls of salad greens (spinach, arugula, and romaine) washed and torn into bite-sized pieces
1 head radicchio, washed and torn into bite-sized pieces

Honey Vinaigrette:
2T honey
4T Champagne vinegar
½ cup extra virgin olive oil
Salt and pepper
8 oz. goat cheese, room temperature
16 slices of baguette

1.    Preheat oven 400º F.

2.    Beets: Remove stems from and wash the beets. Place on a baking sheet lined with foil. Roast for approximately 1 hour, or until beets are easily pierced with a knife. When beets are cool enough to handle, peel and slice into ¼ inch julienne slices.

3.    Vinaigrette: In a medium bowl, whisk together the honey and vinegar.  Slowly add the olive oil in a steady stream, whisking constantly until emulsified. Season with salt and pepper.

4.    Crouton: Spread the goat cheese onto the baguettes slices. Place on a baking sheet and place in 400º F oven for 6-8 minutes, or until bubbly and brown. 

5.    Salad: In a large bowl, toss the beets, apples, salad greens, and radicchio with a little of the vinaigrette. You want the salad to be dressed, not drowned. Add more vinaigrette if necessary. Adjust seasoning. 

6.    Place on a platter or salad plates. Top with goat cheese croutons and serve immediately.

Caesar Salad

Ingredients

Croutons
½ fresh baguette, cut into ¾ -1 inch cubes (3 cups)
6T olive oil
2 cloves garlic, crushed

Dressing
4-6 oil-packed anchovies
4 cloves garlic, crushed
1 egg yolk
1 tsp. lemon zest
3T lemon juice
2 tsp. Dijon mustard
½ tsp. Worcestershire sauce
¼ tsp. salt
¼ tsp. pepper
½ cup extra virgin olive oil
¼ cup Parmigiano-Reggiano, grated

Salad
2 large heads Romaine lettuce
½ cup Parmigiano-Reggiano, grated

1.    Pre-heat oven to 350°F.

2.    Place the bread cubes into a large bowl.  In a small bowl, mix together the olive oil and garlic until combined.  Add the garlic oil mixture to the bread cubes and toss until coated.

3.    Spread the cubes onto a baking sheet in a single layer. Bake until the bread cubes are golden brown, about 15-17 minutes. 

Dressing:
1.    In a blender, add the anchovies, garlic, egg yolk, lemon zest, juice, mustard, Worcestershire sauce, salt and pepper.  Pulse a few times until all ingredients are combined.

2.    With the blender running on “low” speed, slowly add the olive oil in a steady stream.

3.    Stop the blender and stir in the cheese.

1.    Wash the heads of Romaine lettuce.  Cut off the stems, and then cut the head into quarters.  Lay on a platter or salad plate.  Drizzle the salad dressing over each spear.

2.    Sprinkle the cheese, top with croutons and serve immediately.

TIPS & TRICKS

•    Croutons can be made and kept in airtight container for a week.
•    Dressing can be made 3 days in advance. It also made a great dip for crudités veggies and stemmed artichokes.