Tagged "Salad"


Grilled Radicchio & Romaine Salad

Posted by Rachel Dougherty on


Grilling tonight? Why not add some radicchio and romaine to the fire. Grilled salads take the boredom out of ordinary salads. You'll love this savory and smoky side dish!

Ingredients:

1/3 Cup Extra Virgin Olive Oil, flavored or plain
1/4 Cup oregano balsamic vinegar
6 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
4 large heads of Radicchio, quartered lengthwise with some core still attached
1 medium head of romaine lettuce, quartered lengthwise with some core attached
1 Cup pecorino cheese, shaved
Salt and Pepper to taste

Method:

In a large bowl, whisk oil, balsamic, garlic, and red pepper. Add radicchio and romaine, toss to coat and let marinate for 15 minutes. Set your grill to a medium heat, drain marinade into a separate bowl and set aside. Place greens on a grilling pan or over foil as to not expose it to direct heat. Sprinkle with salt and pepper. Grill until edges are crisp and slightly charred, turning occasionally. Keep a close eye on them, turning as needed.

To Serve:

Remove from grill and separate from cores. Chop into smaller pieces if desired. Place in serving platter, drizzle with reserved marinade, sprinkle with cheese and serve immediately.

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Apricot and Ricotta Salad with Grapefruit Balsamic

Posted by Rachel Dougherty on

This salad combines the flavors of sweet, creamy, and peppery all in one. Using the combination of Grapefruit Balsamic and Lemon Olive Oil gives it a fresh ingot tangy flavor. 


Ingredients:

1/4 Cup ricotta salada
1/2 teaspoon lemon zest, finely grated
1 Tablespoon Grapefruit Balsamic Vinegar
1/4 teaspoon Dijon mustard
4 teaspoons Lemon Olive Oil, plus a drizzle for ricotta mix
2 Tablespoons toasted pumpkin seeds
3 Cups arugula or your favorite mixed greens
3 medium apricots, cut into quarters
Salted pepper to taste

Method:

Combine ricotta, a drizzle of olive oil, zest, and salt and pepper to taste in a small bowl. In another bowl combine vinegar, mustard, and salt and pepper to taste. Whisk olive oil into Vinegar mix until combined. Place greens, apricots, and pumpkin seeds in a large bowl with about half of the prepared dressing. Toss gently and season to taste, add more dressing if needed. To serve, portion out salad mix and top with ricotta mixture.

Serves 4

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Toasted Bread Salad

Posted by Rachel Dougherty on

Bread salads are made different ways all over the world, depending on the culture. Here is a basic recipe that can be modified using your desired flavors of olive oil and balsamic vinegar. It's a great way to use leftover bread and can be eaten as a side dish or main course. Try adding grilled chicken or steak for a hardy meal!

Ingredients:

1/2 Cup Extra Virgin Olive Oil
6 cloves garlic, crushed
4 Cups crusty bread, cut into bite sized chunks
1 Cup red onion, diced
3 Cups tomatoes, cut into bite sized chunks
1/4 Cup Feta or Mozzarella cheese, whichever you prefer
3 Tablespoons White or Dark Balsamic Vinegar
1 bunch fresh basil leaves, torn into bite sized pieces
1 Tablespoon capers
Salt and Pepper to taste

Method:

Heat olive oil and sauté garlic 1-2 minutes, add bread and sauté until golden brown. Lower heat, add onions and sauté for another minute or so. Add tomatoes and vinegar, remove from heat. Add basil, cheese, capers, toss to combine. If salad seems dry, drizzle a small amount of olive oil over it and toss. Serve immediately and garnish with basil.

Serves 4


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Cilantro, Roasted Onion, and Raspberry Vinaigrette

Posted by Rachel Dougherty on

 

A hint of fresh, ripe raspberries mixed with Cilantro and sweet cippolini onion flavor makes this combination special every time. 


Ingredients:

4 Tablespoons Cilantro & Roasted Onion Olive Oil
3 Tablespoons Dark Raspberry Balsamic
1 clove garlic, minced
1 Tablespoon honey
1 Tablespoon dijon mustard
Salt & Pepper to taste

Method:

Combine all ingredients in a glass jar and shake to combine

Makes about 1/2 Cup

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Roasted Red Pepper & Feta "Caprese"

Posted by Rachel Dougherty on

 

This is a tiny departure from the traditional tomato, mozzarella, and basil caprese and tastes just as good if not better!

Ingredients:

1 12oz Jar of Roasted Red Peppers
2 Cloves Garlic, peeled and chopped
1/4 Cup Basil Olive Oil
4 ounces Feta Cheese
2 Tablespoons Fresh Chives, chopped
Salt & Cracked Pepper to taste

Method:

To avoid tearing, carefully remove roasted red peppers from jar and drain well. Place peppers in a small bowl and cover with about half of the olive oil. Chop garlic and add to mix, along with salt to taste. Gently mix so as not to break up the pepper pieces. Chop chives and cut 2 slices of feta for each serving.

To Serve:

Drizzle a small amount of oil on each plate. Place 2 slices of roasted red pepper over the oil and top with 2 slices of feta cheese. Drizzle a little more oil over the stack, top with salt & pepper, and chopped chives.

Serves 4

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