Warm Radicchio Salad with Red Onion and Dates

8293 Warm radicchio salad with red Onion and Dates.Dinnerinvenice

8293 Warm radicchio salad with red Onion and Dates.Dinnerinvenice

After one of the longest winters that I can remember, it felt quite exciting to finally put all my winter gear in storage and switch to easy tee shirts and jersey dresses. There was, however, one downside – all the cream, cheese and butter-laden recipes I’d been posting to help you brave the elements, had left a couple of unwanted inches around my waist . Time to go easy on the béchamel, pasta and desserts for a week or so!

Today, I am treating myself to a salad made with red radicchio (probably my favorite leafy vegetable). and the exotic addition of Medjool dates to temper its slight bitterness. Let me know what you think!

Warm Radicchio Salad with Red Onion and Dates

Prep Time: 5 minutes

Cook Time: 35 minutes

40 minutes

serves 4 to 6

Ingredients

  • 2 heads red radicchio
  • 3 medium red onions
  • about 12 juicy dates
  • about 1/2 cup parmigiano or grana cheese shavings (or more to taste)
  • 3 to 4 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1 tsp fresh thyme
  • salt and pepper to taste

Directions

Peel the onions and slice them into quarters or eights depending on the size.

Heat 2 tbsp oil in a skillet on low heat (prefer a heavy or non-stick skillet); add onions and thyme, and cook for 10 minutes covered, stirring often. Sprinkle with the brown sugar and cook, stirring until caramelized. Add the balsamic, and cook covered for 15 more minutes, still stirring frequently to prevent the onions from sticking.

In the meantime, cut the washed and dried radicchio into strips and arrange them into individual bowls. Add the warm, caramelized onions, the cheese shavings and the pitted, coarsely chopped dates.

Deglaze the pan with the remaining 1 or 2 tbsp oil and 2 tbsp water, pour onto the salad (filtering first if needed), and serve!

http://dinnerinvenice.com/2014/05/15/warm-radicchio-salad-red-onion-dates/

Cous Cous salad with red Radicchio and Pomegranate

Cous Cous Radicchio Salad with Pomegranate by DinnerInvenice.com 2

Cous Cous Radicchio Salad with Pomegranate by DinnerInvenice.com 1

Cous cous is probably not the first dish that most of you will associate with Italy. However, if you look at a map, you’ll notice that Southern Sicily is not that far from North Africa, and the locals have been enjoying this type of semolina preparation since Roman times. Much farther North, on the coast of Tuscany, in the sea port of Livorno, “Cuscussu’ ” is also a favorite: first introduced by the Jewish merchants, who had ties in North Africa, it slowly spread to the rest of the population. Not to mention the Sardinian version, Fregola:  tiny 2-mm balls of semolina dough that have been toasted in the oven before being boiled like pasta. Let’s toast to “fusion” with this easy salad, which surprisingly pairs cous cous with a staple of my region, Veneto: red radicchio!

Cous Cous Radicchio Salad with Pomegranate by DinnerInvenice.com 1

Cous Cous salad with Red Radicchio and Pomegranate

8 servings

Ingredients

  • 2 1/2 cups "instant" cous cous
  • 2 oranges
  • 2 heads red radicchio
  • 1 pomegranate
  • 1 cup black olives
  • 1 sprig fresh sage
  • extra-virgin olive oil
  • salt and pepper

Directions

No need to cook the cous cous! Just place it a bowl with about 1/2 cup lukewarm water, 8 tbsp olive oil, and the juice of an orange, salt and pepper. Toss and fluff with a fork, add salt and pepper. let it stand for about 1 hour covered, adding about 1/2 cup to 1 cup of water every 10-15 minutes and re-fluffing each time with a fork. In less than an hour, the moisture should be absorbed and the cous cous should be tender, fluffy and light.

In the meantime, cut the radicchio into thin strips and peel the second orange. divide it into slices and also peel the individual slices (or at least eliminate the white membranes!) and cut them into pieces. Combine the radicchio, orange, olives and pomegranate seeds with the cous cous; Adjust salt and pepper,and distribute into 8 individual cups or bowls. Decorate with a few sage leaves fried in hot olive oil.

http://dinnerinvenice.com/2013/09/25/cous-cous-salad-with-red-radicchio-and-pomegranate/

Summer Cherry Salad

Summer Cherry Salad by DinnerinVenice.com

Summer Cherry Salad by DinnerinVenice.com

May 22. When I was a child, the end of May marked the beginning of cherry-picking season in Italy, and for the next month or so I could often be found doing my homework with a big bowl of juicy fruit in my lap, and a few red stains on my books .

The decadence of sucking on the cherries is counterbalanced  by the zen quality of spitting the pits into a saucer. Ciliegie are the perfect, meditative  snack: “una tira l’altra” (one pulls the other, you just can’t stop eating them) – that’s also true of potato chips, by the way, but potato chips aren’t being touted as the next “superfood”.

ciliegie Collage

Cherries are actually so good for you that they are now being marketed in the form of capsules. I find that a bit ridiculous: wouldn’t you rather stick them into a pie? At least dip them into white chocolate? Or, if you are being truly virtuous, how about using them for a colorful salad?

Summer Cherry Salad

Ingredients

  • 10 oz baby spinach, washed and patted dry
  • 1 cup cherries, pitted
  • 1 cup cubed feta or crumbled goat cheese
  • 1/2 cup shelled walnuts, halved
  • 4 tbsp extra-virgin olive oil, or to taste
  • 1 tbsp balsamic vinegar, or to taste
  • salt and pepper to taste
  • 1 tsp honey

Directions

Whisk the oil, vinegar, honey, salt and pepper to make the vinaigrette and set aside.

Toast the walnuts in a small skillet for a couple of minutes. If you are feeling fancy, toast them with a bit of sugar until they become caramelized.

Place the spinach in a bowl with the cherries, the cheese, and the walnuts.

Toss with the vinaigrette right before serving.

http://dinnerinvenice.com/2013/05/24/summer-cherry-salad/

Insalata Tricolore (Three Color Salad)

Insalata Tricolore (Three Color Salad)
Insalata Tricolore (Three Color Salad)

Insalata Tricolore (Three Color Salad)

Insalata Tricolore (Three Color Salad)

serves 4-6

Ingredients

  • 1/4 cup (scarce) freshly squeezed lemon juice
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 bunches arugula (thicker stems removed)
  • 1/2 pound radishes, thinly sliced (use a mandoline if possible)
  • 1/2 pound green apple, peeled and sliced thin (or hearts of palm)
  • (if liked, 6 ounces goat cheese)

Directions

Wash and dry the arugula, and toss it with the radishes and apple together.

While it’s not very “Italian”, I always crave hearts of palm (it all started with my second pregnancy), and like substituting them for the apple in this recipe.

Whisk together vinegar, olive oil, shallot, salt and pepper, and toss the salad with this dressing right before serving.

** If you are not serving this as a side, but having it as a very light summer meal , you could add some goat cheese and serve with warm multi-grain bread.

http://dinnerinvenice.com/2012/07/24/insalata-tricolore-three-color-salad/

How to Dress a Salad, Italian-Style

INSALATA E OLIO

Image

As much as I love America, there is one thing food-wise, that I haven’t gotten used to in almost twenty years: salad dressings! Besides the fact that most store-bought dressings include a lot of processed ingredients, I find that most of these concoctions (even when home-made) combine so many different flavors that they hide, rather than enhance, that of the salad itself. Another issue is texture: most dressings are so thick that, rather than enveloping the leaves, they sit on them.  In Italy, we dress salads very simply with oil and vinegar, or oil and lemon,and in some cases just oil and salt, in a similar way to the French.  The proportions are simple: one part of vinegar or lemon to 4 of oil for a milder dressing, or one part of vinegar or lemon to 3 parts of oil (and some salt) if you like tart flavors. Most Italians don’t actually measure, but you should calculate about 1 1/2 to 2 tablespoons oil per person, or just 1 if you are on a diet. Skipping oil altogether and going fat-free is not as healthy as it sounds, because some of the vitamins in vegetables are lipo-soluble and can only be absorbed when accompanied by a fat. Choosea nice extra-virgin olive oil, and not the cheaper, “light” varieties. As for vinegar, balsamic is very popular these days, but its complex flavor works only with very flavorful vegetables and can be overpowering on simpler types of lettuce. Simple white or red wine vinegar is much more versatile, as is lemon juice. Other great options are apple cider vinegar, and rice vinegar.  I must confess that most of us don’t even bother to blend the ingredients for our everyday meal. Right before eating the salad, we just sprinkle with salt, and pour some oil and then vinegar straight from their bottles. But this is not necessarily the best method, and you should blend the ingredients first for a better result.Everybody knows that vinegar and oil do not emulsify well and tend to separate. The best way to combine them, reducing them into micro-droplets, is in a blender. Honestly, I only do this if I have guests. For everyday, I just put the salt in a stainless or glass bowl, add the vinegar or lemon (do not add the salt after the oil, or it won’t dissolve), and combine well with a whisk or simply a fork. Gradually add the oil, whisking well, and use immediately to dress a salad. The ingredients should be at room temperature, and never cold, or they won’t blend well. Remember that you should never dress salads in advance, except for very “resistant” vegetables such as cucumber or radicchio – delicate salad leaves tend to react to vinaigrette and wither. Sometimes, when I want my salad to be really special, or if I need to plate it for a picture, I add a touch of honey to the dressing: honey stabilizes the emulsion for a long time,  so that the oil and vinegar will not separate all over the plate.If you do use your blender and add honey, it’s actually best to let the vinaigrette rest for a few minutes or even an hour before using it, so that all the flavors can meld; but don’t refrigerate it!Last, but not least: even if you are using bagged salad, always rinse it first – not only because… you never know!!! but also because if the salad is too dry you will end up using way to much dressing.

Buon appetito, and let me know how it goes!

Zucchini and Goat Cheese Salad

Zucchini and Goat Cheese Salad

Zucchini and Goat Cheese Salad

Zucchini and Goat Cheese Salad

Ingredients

  • 1 red pepper
  • 2 zucchini
  • 1 head curly endive
  • 1 pound goat cheese (I used Natural and Kosher goat cheese log)
  • pink peppercorns, coarsely ground
  • green peppercorns, coarsely ground
  • chives, finely minced
  • 1 carrot, grated
  • 4 tablespoons extra-virgin olive oil
  • salt to taste

Directions

With a wet melon ball cutter or with your wet hands, shape the goat cheese into little balls .

Roll 1/4 of them into the freshly grated green peppercorns, 1/4 into the chives, 1/4 into the pink peppercorns and 1/3 into the grated carrot, then place the cheese balls in the refrigerator to harden.

Wash the pepper and zucchini; cut the pepper into thin strips after discarding the seeds and white membranes; cut the zucchini into thin slices lengthwise (with a mandoline if possible).

Grill the zucchini and peppers on a heavyweight grill pan (I like this ).

Wash the endive and cut it into pieces.

Gather all the ingredients in a large bowl and dress with the olive oil mixed with a little salt and pink pepper.

Stir gently and serve in individual bowls or cups.

http://dinnerinvenice.com/2012/06/25/zucchini-and-goat-cheese-salad/

Delicate Salad

Delicate Salad

Delicate Salad

Delicate Salad

Ingredients

  • 1 yellow or red pepper
  • 1 carrot
  • 1 zucchini
  • 1 cup cooked fava beans
  • pink and green peppercorns, coarsely ground (or you can use black pepper)
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper to taste

Directions

Serves 4

Cut the lettuce into thin stripes.

Seed the pepper, remove the white membranes and cut it into strips.

Slice the carrot and the zucchini length-wise, into very thin slices (you can use a mandoline, or a potato peeler).

Gather all the ingredients in a large bowl, add the fava beans, and dress with the olive oil mixed with the lemon, the salt and the pepper (if using pre-washed packaged salad and it’s a little dry, add a tablespoon of water).

Toss gently and serve.

http://dinnerinvenice.com/2012/05/06/delicate-salad/

Red and Green Lettuce Salad

protected by copy rights

protected by copy rights

A super-fresh and delicate salad to celebrate the arrival of spring!

When using edible flowers in your food, make sure they are not treated with dangerous chemicals. The best are the ones from your own garden!

green and red lettuce salad by DinnerInVenice.com

Red and Green Lettuce Salad

Ingredients

  • 1 pound mixed red and green lettuce
  • 1 small red onion
  • 1/2 cup strawberries or red grapes (depending on the season)
  • 1 small carrot
  • 1 teaspoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • fresh daisies to decorate
  • 1/2 cup crumbled goat cheese or feta cheese (optional – only if making as a meal and not a side)
  • 2 tablespoons extra-virgin olive oil
  • salt to taste

Directions

Serves 4

Peel the onion and slice it very thinly, then soak in a bowl of ice water for at least 20 minutes (soaking the onion in ice water tames the bite and makes it more digestible by washing out the sulfurs).

Wash and dry the two types of lettuce; wash the strawberries and slice them thinly.

Peel and shred the carrot. Drain and dry the onion, and combine everything together in a bowl.

In a cup, mix together the oil, vinegar, salt and pepper: pour the mix on the salad and toss.

Add the cheese if using.

You can decorate it with fresh flowers.

http://dinnerinvenice.com/2012/04/22/red-and-green-lettuce-salad/

Smoked Fish and Grapefruit Salad

Smoked Fish and Grapefruit Salad (Parve or Dairy)

Smoked Fish and Grapefruit Salad (Parve or Dairy)

Smoked Fish and Grapefruit Salad (Parve or Dairy)

Ingredients

  • 1 head of red radicchio
  • 2 cups mache’ salad
  • 1 cup arugola
  • 2/3 pound smoked sable or smoked salmon
  • 1 avocado
  • 1 pink grapefruit
  • 2 or 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice (plus more for the avocado)
  • 1 tablespoon freshly chopped chives
  • salt and pink peppercorns to taste

Directions

Serves 4

Whisk the oil with the lemon juice (and yogurt, if using); add the chives, salt , grated grapefruit zest, and pink peppercorns and mix well.

Peel the grapefruit eliminating all the membranes, and divide it into slices; wash and drain the 3 different types of salads, and cut them into stripes.

Place them with the grapefruit in a large bowl and toss with the dressing.

Peel the avocado, cut it into thin slices, drizzle it with lemon juice (to prevent it from oxidizing). Cut the smoked fish into stripes.

Add the avocado and fish to the salad and serve.

http://dinnerinvenice.com/2011/12/30/smoked-fish-and-grapefruit-salad/

Fall salad with Grapes and Apples

Fall salad with Grapes and Apples GF

Fall salad with Grapes and Apples

Fall salad with Grapes and Apples GF

Ingredients

  • 4 cups green lettuce (oak leaf lettuce, mache’ or any other type of fresh green lettuce)
  • 1 small cluster red grapes
  • 1 green apple
  • 10 ounces firm cheese (if using Italian cheese, a montasio or asiago; if using a local cheese, a medium cheddar would work).
  • 1 small container plain yogurt
  • 2 tablespoons extra-virgine olive oil
  • salt to taste
  • 1/2 teaspoon green peppercorns

Directions

Serves 4

Clean and wash the salad and grapes; wash and core the apple, and cut it into very thin slices.

Cut the cheese into small cubes. Peel the garlic, mash it and combine it with the yogurt; add the oil, salt and green peppercorns.

Arrange the lettuce in a large bowl or platter with the cheese, apple and grapes on top, and serve with the yogurt sauce.

http://dinnerinvenice.com/2011/10/11/fall-salad-with-grapes-and-apples-gf/

Bean and Onion Salad

Bean and Onion Salad
Bean and Onion Salad

Bean and Onion Salad

Italian cuisine is one of the best for vegetarians. There are so many delicious options and all are simple to make. Meat used to be a rare treat for most people, and legumes the main source of protein. This salad is a staple in Tuscany, and while minimalistic in terms of work, it’s very satisfying. However, never skip soaking the onion! This easy step removes the sting, sweetens the flavor – and allows you to still have a social life ;-)

I have seen elaborate versions of this dish, with additions of cheese, pesto, hummus, the works. Trust me, and don’t go there.

Bean and Onion Salad

Ingredients

  • (serves 4 as a side, or 2 as a main course)
  • 1 red or white onion, very thinly sliced
  • 1 1/2 cups dried cannellini (white) beans (or 1 can)
  • 2 or 3 tablespoons extra-virgin olive oil
  • 3/4 tablespoon white wine vinegar
  • salt to taste
  • fresh ground pepper to taste

Directions

Place onion in a bowl, cover with ice water, and allow to rest for at least 1 hour.

If using the dried beans: in a large saucepan cover beans with water by 2 inches and add salt. Simmer uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/2 hours, or until tender (but not mushy).

(if using the canned beans, drain and rinse them well)

Place beans in a large bowl, drain onions and combine.

Whisk together oil, vinegar, salt and pepper, and dress the bean salad.

Serve at room temperature

http://dinnerinvenice.com/2011/07/10/bean-and-onion-salad/

Spinach and Blueberry Salad

Spinach and Blueberry Salad
Spinach and Blueberry Salad

Spinach and Blueberry Salad

Spinach and Blueberry Salad

Ingredients

  • 1/2 pound baby spinach
  • 2/3 cup blueberries
  • 5 ounces hard cheese (Montasio or Asiago; or a local artisanal kosher cheese)
  • 1/3 cup shelled walnuts
  • 4 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red or white wine vinegar
  • 1 teaspoon mustard
  • 1 teaspoon honey
  • salt and pepper to taste

Directions

Serves 4

Wash and dry the spinach.

Place the spinach in a bowl and add the blackberries, the coarsely ground walnuts, and the cheese (sliced thin and then and then cut into small pieces. If using a harder cheese, you can also shave it).

In a small bowl, make the dressing: combine the honey with the mustard, add the vinegar, oil, salt and pepper and whisk together.

Pour the dressing over the salad and toss.

http://dinnerinvenice.com/2011/07/04/spinach-and-blueberry-salad/