1/2 cup pitted black olives, preferably oil-cured or kalamatas 3 Tbsp capers, with a bit of their liquid 4 anchovy fillets, with some of their oil 1 clove garlic, lightly smashed about 1/4 cup extra-virgin olive oil 2 pound tomatoes salt and freshly ground black pepper 1 cup basil leaves, torn To make tapenade, put […]
This is a light version of potato salad, showcasing the sweet flavor of new potatoes and adding a little zest with the arugula. It can be served warm or at room temperature. 8 to 12 small to medium size new potatoes, such as Yukon Gold, or fingerlings, about 1 1/2 pounds 2 – 4 Tbsp […]
2 pounds thin-skinned potatoes 1 small sweet red onion, chopped 1/2 cup minced fresh parsley 1/3 cup chicken broth 2 Tbsp good quality olive oil 2 Tbsp corn or safflower oil 2 Tbsp German-style mustard 2 Tbsp white wine vinegar 1/2 tsp salt 1/2 tsp coarsely ground black pepper 1/2 tsp sugar 1/2 tsp dill […]
3 Fuyu persimmons juice of 1 lemon plus more to taste fine sea salt 1 1/2 Tbsp olive oil, plus extra for finishing 4 cups baby arugula Parmesan shavings freshly ground black pepper Trim persimmon tops and ends. If you like, use a vegetable peeler to remove skin. halve lengthwise, then, with cut side down, […]
You can make the farro a day ahead. 2 cups semi-pearled farro, rinsed and drained 1 Tbsp kosher salt + more to taste 3 Tbsp olive oil 4 small apricots, halved and pitted 1 Tbsp sugar 1 tsp ground cumin 1 Tbsp Champagne or white wine vinegar + more to taste 1 cup toasted sliced […]
The smoke and spice of pit-cooked meat overwhelms many foods, but this potato salad hold its own and is the perfect complement. 12 re-skinned potatoes 1/4 cup rice vinegar (unseasoned) 2 Tbsp fragrant olive oil 1/4 cup mayonnaise 1/2 cup + 1 Tbsp minced Italian parsley 1/4 cup minced shallots 1 tsp salt or to […]
Here, simple ingredients are given simple preparations – but the flavor of the dish is remarkable. 2 1/2 cup shredded cabbage 4 Tbsp extra virgin olive oil 3 Tbsp red wine vinegar 1 Tbsp Dijon mustard 1/2 tsp salt 5 very thin slices prosciutto (about 2 ounces) 1/2 tsp freshly ground black pepper Combine the […]
1 shallot, finely diced salt and pepper 2 Tbsp lemon juice 1 Tbsp sherry vinegar 4 Tbsp extra virgin olive oil 3 Fuyu persimmons 1/2 cup thinly sliced tender celery stalks and leaves 1 head radicchio, leaves torn into 2-inch wide ribbons chunk of Parmesan for shaving Make the vinaigrette: put diced shallot in a […]
Walnuts are particularly evocative of autumn and are very nice paired with crisp, leafy greens, tangy-fresh goat cheese and sweet, crisp persimmons. 1/4 cup walnut pieces or halves 3 Tbsp sugar bunch young arugula leaves handful baby spinach leaves handful spring salad mix 2 shallots, chopped 3 Tbsp walnut oil, or to taste (or use […]
Vegetables – fresh, cooked, or halfway in between – come to life with olive oil. Peggy Knickerbocker, a San Francisco writer and olive lover, likes this salad. 1/3 cup extra-virgin olive oil 6 – 8 slices pancetta, or bacon, cut into bite-sized pieces 1 medium red onion, finely chopped 4 cloves garlic, minced 1 small […]
A composed salad is a combination of ingredients arranged separately on individual plates. A classic Nicoise salad offers striking color and the flavor of the sea by combining tuna in olive oil with summer vegetables. flaked tuna in olive oil ripe tomatoes, cut into wedges green beans, blanched red potatoes, steamed 2 Tbsp white wine […]
4 navel oranges 1 small red onion 1 tsp minced fresh rosemary or 1/2 tsp dried salt and freshly ground black pepper to taste 2 Tbsp extra-virgin olive oil fresh rosemary sprigs, optional Peel the oranges, and section them as you would a grape fruit, or slice them thinly. Peel the onion, and slice thinly. […]
2 pounds Russets or small re potatoes 1 cup diced red onions about 1/2 cup extra-virgin olive oil or lemon infused olive oil 2 Tbsp white wine vinegar salt and pepper 2 bunches fresh arugula, leaves removed and chopped if large Boil potatoes until tender. Peel if desired and cut into bite-sized chunks while still […]
A cool, fresh “salad” of marinated fennel and tomato makes an inviting sauce for pasta in warm weather. 1 pound fennel bulb (weight after removing stalks), quartered and cored 1 pound tomatoes, peeled, seeded and chopped 6 Tbsp extra virgin olive oil 4 garlic cloves, minced salt to taste hot red pepper flakes to taste […]
The unabashedly strong flavors of this salad match well with the fragrant taste of the sage pork chops. 2 1/2 cups packed young to medium arugula leaves 2 1/2 cups packed spinach leaves, stems removed 1/2 cup cold-press olive oil 3 ounces Stilton cheese, cut in 1-inch pieces 5 Tbsp red wine vinegar 1/2 tsp […]
3 navel oranges 1 Tbsp wine vinegar 1/4 tsp salt freshly ground pepper 4 tbsp olive oil 2 quarts baby spinach leaves, lightly packed 2 Tbsp pine nuts, lightly toasted in a dry skillet Peel the oranges and cut off all the white pith. Slice between the membranes to release the sections. Place the vinegar […]
An old favorite that is perfect to served with barbecued meals on a hot day. 6 tomatoes, cut in thick wedges 1 large, sweet green (or red or yellow) pepper, sliced in rings 1 large onion, sliced in thin rings 1 cucumber, scored and sliced thin 1 Tbsp chopped parsley Dressing: 1/2 cup vinegar […]
1/4 cup extra-virgin olive oil 1 Tbsp lemon juice 1/4 tsp curry powder 1/4 tsp salt or to taste 1 Tbsp chopped fresh parsley leaves 2 large ripe tomatoes, each cut into 8 wedges 2 ripe peaches, pitted and each cut into 8 wedges Whisk together the oil, lemon juice, curry powder, salt and parsley […]
This salad is a celebration of the exhilarating taste sensations that can be achieved with a few simple ingredients. The trick, of course, is to use only the highest quality ingredients. Choose an extra-virgin, first cold-press olive oil and green French lentils. 1 1/2 cup green French lentils 5 cups water 1 bay leaf salt […]
This is a sprightly accompaniment to roast grilled meat or poultry; or it can be added to mixed greens and shrimp for a main-dish salad. 1 cup coarsely chopped cilantro 2 cucumbers, peeled and thinly sliced (about 2 cups) 3 small dried red chiles (such as arbol) stemmed, seeded 1/2 tsp salt 2 Tbsp light […]