Arrange the salami, mortadella, prosciutto, and Parmesan cheese on a large platter without overcrowding. Serve the crostini, artichokes, olives, white bean puree, and peppers alongside in separate bowls.
COOK’S NOTE: Use the leftover marinated artichokes, roasted peppers, and Parmesan cheese as a topping for a pizza. Sprinkle on red chili flakes, a drizzle of olive oil, bake, and you have yourself one mean pizza! You can also turn the marinated artichokes into a dip (Marinated Artichokes).
Save any leftover crostini to use for bread crumbs. Place in a food processor and process until you have small, coarsely chopped bread crumbs.
SALADS
I feel very fortunate to live in California, where I have access to fresh produce all the time. My favorite thing to do is to shop for the freshest seasonal fruits and vegetables at the open market every Wednesday and Sunday. In fact, I keep a rolling collapsible cart in the trunk of my car just in case I happen to spot an open market when I’m traveling. I just love walking up and down the aisles to check out what the vendors have available, then picking out delicious treasures to take home. The heady smell of the freshly picked organic fruits and vegetables permeates the aisles; their earthy aroma makes my head spin. I love that smell! Speaking of organic, I only buy organic. Yes, it is more expensive, but the difference in the flavor is dramatic. More important, I am a believer in trying to avoid ingesting pesticides.
I eat at least two salads every day, and I always serve a salad with meals. There are many ways to prepare a bowl of salad using different kinds of greens; wild baby arugula is one of my favorites. Long gone are the salads made with iceberg lettuce, sliced or quartered tomatoes, and peeled sliced cucumbers with ranch dressing.
One of my favorite meals is a hearty bowl of soup followed by a fresh crisp salad filled with earthly delights—a rewarding end to a perfect (or not-so-perfect) day!
Roasted Beet and Arugula Salad with Balsamic Syrup
Heirloom Tomatoes with Burrata Cheese and Prosciutto
Tomato-Mozzarella Tower with Shallot-Bacon Dressing
Light Caesar Salad
Crunchy Coleslaw with Creamy Poppy-seed–Lemon Dressing
Green Apple Slaw
Chopped Chicken Salad
Cucumber and Zucchini Carpaccio Salad
Nontraditional Greek Salad with Chicken Croquettes
Butter Lettuce with Feta, Walnuts, and Olive Oil and Lemon Dressing
Chicken Tostada Salad
ROASTED BEET AND
ARUGULA SALAD
WITH BALSAMIC SYRUP
6 SERVINGS
I never liked beets; I always thought they tasted like dirt, and I just couldn’t swallow them. A friend of mine managed to talk me into tasting a beet that had been roasted in the oven instead of boiled—and I loved it. There’s something about roasting that brings out the beet’s natural sugar and pleasant earthy-sweet taste. Adding arugula, goat cheese, and balsamic syrup gives the dish a bite and the old-fashioned beet a contemporary new look and taste.
I’m a convert now. My family loves this dish, and I serve it all year round.
½ cup pignoli nuts
7 teaspoons extra-virgin olive oil
4 pounds mixed beets, red and gold, scrubbed
6 cups baby or wild arugula, washed and dried
½ teaspoon kosher salt
4 tablespoons Shallot Vinaigrette (Shallot Vinaigrette)
6 ounces goat cheese, rolled into 30 balls the size of small grapes
6 teaspoons Reduced Balsamic Syrup (Reduced Balsamic Syrup)
Place the pignoli nuts in a small dry frying pan and turn the stove to medium-high heat. Shake the pan back and forth until the pine nuts have started to turn golden, approximately 5 minutes. Remove from heat and set aside.
Pour 2 teaspoons of olive oil in the palm of your hand and rub the beets all over to coat. Place the beets on a baking dish whole, and bake for 1 hour and 15 minutes, or until tender. To check for doneness, insert a sharp paring knife through the middle of the thickest part of the beet. If the knife goes through all the way smoothly, the beets are done. Remove from the oven and cool completely.
Peel the beets under running water and cut them into thin slices. Arrange 6 slices of beets on a salad plate in a circle, alternating the colors.
Toss the arugula with kosher salt and dressing. Place 1 cup of arugula on top of the beets. Spread 4 to 5 goat-cheese balls around the salad, and top with 2 teaspoons of pignoli nuts. Drizzle 1 teaspoon of balsamic syrup and 1 teaspoon of olive oil over each serving.
Repeat the assembly procedure for the other 5 servings.
HEIRLOOM TOMATOES
WITH BURRATA CHEESE
AND PROSCIUTTO
4 TO 6 SERVINGS
I can’t wait for the heirloom tomatoes every year because of their true tomato flavor. I love them plain with just a drizzle of olive oil and a good French sea salt.
I serve heirloom tomatoes with burrata cheese instead of buffalo mozzarella. I prefer the texture and the taste: the burrata is smoother, has a creamier consistency, and doesn’t overpower the flavor of the tomatoes. I only drizzle extra-virgin olive oil over the top, then sprinkle fleur de sel (French salt) or kosher salt on top. I don’t use any vinegar; it doesn’t need it. All you need is a great loaf of fresh rustic bread and a glass of wine.
4 ripe heirloom tomatoes, cut into ¼-inch-thick rounds
16 ounces burrata cheese
½ teaspoon kosher salt
¼ cup extra-virgin olive oil
12 to 14 slices imported prosciutto
5 or 6 basil leaves, coarsely chopped
Leaves from 2 sprigs fresh oregano
Cracked pepper
Lay the tomato slices in one layer on a platter. Place the cheese in the middle of the platter and sprinkle salt on top. Drizzle on extra-virgin olive oil; then scatter prosciutto slices over the top. Sprinkle with the basil and oregano, and add pepper to taste.
Serve immediately.
TOMATO-MOZZARELLA
TOWER WITH SHALLOT-
BACON DRESSING
6 SERVINGS
When I want to impress my family and friends, I make these tomato towers. They taste like a BLT. I make this dish often during the summer months, too, when tomatoes are at their peak flavor.
This dish has a lot going on. You have the sweetness of the tomatoes and the creamy goodness of the mozzarella cheese. Then there are the crunchy, salty bits of bacon and the smoky flavor of the shallot dressing, along with the grilled bread. When you top it off with fresh basil and thick balsamic syrup and take your first bite, it’s like a circus in your mouth!
6 slices really good white bread, not the soft stuff
12 baby Roma tomatoes, red and yellow, for garnish (optional)
6 slices bacon
2 tablespoons finely chopped shallots
2 tablespoons apple cider vinegar
6 heirloom tomatoes; make sure the tomatoes are uniform in size (if you can’t find heirlooms, use regular tomatoes)
10 fresh basil leaves
2 (6-ounce) packages buffalo mozzarella
Kosher salt
Cracked pepper
1 to 2 tablespoons Reduced Balsamic Syrup (Reduced Balsamic Syrup)
It’s important to have all your ingredients ready before you start to assemble your tower.
Cut 6 bread rounds using a 4 ½-inch cookie cutter. Set aside.
Slice the baby Roma tomatoes in half lengthwise. Set aside.
Fry the bacon in a skillet until crispy. Remove the bacon from the skillet and place on a paper towel to absorb excess oil. Lower the heat under the skillet to medium, add the shallots to the bacon drippings, and sauté for 30 seconds, until the shallots start to turn a bit crispy.
Add the apple cider vinegar, and with a wooden spoon, stir well, scraping the brown bits from the bottom of the pan. Pour into a small bowl and set aside to use as dressing.
Return the skillet to the stove over medium heat. Add as many bread rou
nds as will fit in the pan. Lightly toast both sides of the bread. Be careful that the flame isn’t too high; you don’t want to burn the bread, so stay with it until all 6 pieces have been toasted lightly. Set aside.
Crumble the cooked bacon into small bits and set aside in a small bowl.
Cut the heirloom tomatoes into slices slightly less than ½ inch thick. You should have 18 slices that are consistent in size. You will have some tomato left over.
Cut the buffalo mozzarella into slices slightly less than ½ inch thick. You should have 12 slices that are consistent in size.
Stack all 10 of the basil leaves on top of one another, roll them into a cigarette shape, and slice thin.
Make an assembly line: toasted bread, heirloom tomatoes, sliced mozzarella, shallot dressing, bacon bits, kosher salt, basil, balsamic syrup.
Place one toasted bread round on a salad plate, add a slice of heirloom tomato, and sprinkle with a small pinch each of salt and pepper.
Drizzle on several drops of shallot dressing and a pinch of crumbled bacon, letting a little fall onto the plate as well.
Top with a slice of mozzarella cheese and then another slice of tomato.
Repeat this process until you have three slices of heirloom tomato and two slices of mozzarella cheese in your tower.
On the last tomato slice, the one that tops the tower, sprinkle more bacon bits, then lightly drizzle more dressing (a little goes a long way), including some on the plate for a professional look. Garnish with a few strips of basil and balsamic syrup.
Add 5 to 6 baby Roma tomato halves to the plate and sprinkle with a pinch of kosher salt, if you like.
Repeat the assembly process for the other 5 towers.
LIGHT CAESAR SALAD
10 SERVINGS
Most Caesar salads are dripping with thick, creamy, or oily dressings that weigh down the salad and add extra calories. There are only 4 tablespoons of dressing in this salad, though, and the dressing is light and doesn’t have a heavy aftertaste.
Garlic-infused croutons
1 garlic clove, peeled and smashed
3 tablespoons extra-virgin olive oil
3 cups ½-inch bread cubes from 1 baguette or sourdough loaf
Salad and Caesar dressing
2 heads romaine lettuce
1 tablespoon plus 2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon kosher salt
1 small to medium garlic clove, minced or pressed through a garlic press
4 anchovy fillets, chopped into a paste
¼ cup extra-virgin olive oil
2 tablespoons canola oil
½ cup plus 2 tablespoons freshly grated Parmesan cheese
1 small can anchovies, for garnish
Make the croutons first. Place the oven rack in the middle position. Preheat the oven to 350°F.
Add the smashed garlic clove to the olive oil and let sit for 20 minutes to infuse the oil with the garlic flavor.
Place the bread cubes in a bowl. Remove the garlic from the oil, pour the oil over the bread cubes, and toss to coat. Spread the bread cubes in an even layer on a baking sheet, and bake for 15 to 20 minutes or until golden and crunchy. Stir occasionally while baking to make sure they don’t burn. Cool on the baking sheet until they reach room temperature.
Remove the large outer leaves from the heads of lettuce and discard. Wash the rest of the leaves, dry them well, and tear them into 1 ½-inch pieces (about 9 or 10 cups).
To make the dressing, in a medium glass bowl combine the lemon juice, mustard, Worcestershire sauce, salt, garlic, and anchovy paste, and whisk until smooth. Combine the olive oil and canola oil, and whisk together for a few seconds. Whisking constantly, add the oil in a slow, steady stream to the anchovy mixture.
To assemble the salad, place the chilled lettuce in a salad bowl. Add 4 tablespoons of dressing, and toss, distributing evenly. Add ½ cup freshly grated Parmesan cheese and toss again. Add the croutons and anchovies (if you are using them) and toss. Sprinkle on 2 tablespoons of Parmesan cheese and a handful of extra croutons. The croutons can be stored in an airtight container for up to 1 week. You can also use them to make bread crumbs.
COOK’S NOTE: You will have more than enough dressing—at least 4 tablespoons extra, which is enough for another salad. The dressing will keep in the refrigerator for 24 hours. Shake well before using.
CRUNCHY COLESLAW
WITH CREAMY
POPPY-SEED–LEMON
DRESSING
6 TO 8 SERVINGS
I make the slaw the night before because I like to have all of the flavors come together, and that extra time gives them the chance to blend. This crunchy-creamy salad should be served nicely chilled.
1 head Savoy cabbage
1 ½ cups mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
1 tablespoon apple cider vinegar
teaspoon cayenne
1 tablespoon poppy seeds
2 teaspoons kosher salt
Cracked pepper
Chop the cabbage into small pieces and place in a bowl.
In a bowl, whisk together the mayonnaise, lemon juice, vinegars, cayenne, and poppy seeds. Pour the dressing over the cabbage, and mix well.
Add the salt and pepper to taste, cover, and chill at least an hour before serving.
GREEN APPLE SLAW
6 TO 8 SERVINGS
Green apple slaw is a great accompaniment to any fish dish. It’s also delicious with chicken salad, tossed with sliced steak, and added to sandwiches. I even serve it with barbecued meats.
1 Chinese cabbage, shredded (about 5 cups)
2 green apples, skin on, diced into small pieces
4 Chinese cucumbers, rinsed, skin on, chopped into pieces
2 scallions, finely chopped
1 cup carrots, cut up into matchsticks (you can usually find them already cut up in your market)
¼ cup cilantro or parsley, finely chopped
2 teaspoons kosher salt
1 cup mayonnaise
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
4 tablespoons fresh lemon juice
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame seeds
1 cup roasted peanuts (optional)
Place the shredded cabbage, apples, cucumbers, scallions, carrots, cilantro, and salt in a large bowl, and toss.
In a separate bowl, mix together the mayonnaise, rice wine vinegar, sesame oil, lemon juice, and soy sauce. Pour over the cabbage and mix well. Sprinkle on the sesame seeds and toss in the peanuts and mix. Store in an airtight container in the refrigerator for up to 3 days.
CHOPPED
CHICKEN SALAD
6 SERVINGS
Here’s another great way to use leftovers. You can use any vegetable you like; just chop it into the salad—it’s all good!
You don’t have to limit yourself to chicken either; you can use beef, shrimp, turkey, or sliced salami cut into strips.
cup Shallot Vinaigrette (Shallot Vinaigrette)
2 cups diced roasted chicken breast
1 cup small cubes Monterey jack cheese
2 tablespoons finely chopped red onion
¼ cup loosely packed Italian parsley, finely chopped
5 basil leaves, chopped
1 (8-ounce) can garbanzo beans, washed, drained, and chopped coarsely
1 head romaine or other lettuce
Juice from 1 fresh lemon
1 teaspoon kosher salt
1 lemon, cut into wedges (optional)
Make the vinaigrette and set aside.
Place the chicken, cheese, onion, parsley, basil, and beans in a salad bowl, and toss gently.
Cut the head of lettuce in half, and discard the core and the first few loose wilted leaves on the surface.
Using a chef’s knife, chop the lett
uce into small pieces, rinse, and spin dry in a salad spinner. If you do not have a spinner, lay the lettuce on kitchen towel, roll it up in the towel, and pat dry.
Place the dried lettuce in the salad bowl, and add the lemon juice and salt. Toss.
Add 6 tablespoons of shallot vinaigrette and toss. Adjust the seasoning. If you feel you need more dressing, then add more, but don’t overwhelm the salad.
Serve with a lemon wedge.
CUCUMBER
AND ZUCCHINI
CARPACCIO SALAD
4 TO 6 SERVINGS
In the summer, when there is an overabundance of cucumbers and zucchini and fresh herbs, I make this salad often. It’s light and full of fresh flavor; it’s also very beautiful to look at when presented this way.
¼ cup extra-virgin olive oil
4 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1 tablespoon finely chopped fresh mint
2 teaspoons finely chopped fresh dill
1 tablespoon finely chopped Italian parsley
2 zucchini, sliced paper-thin
2 cucumbers, sliced paper-thin
½ teaspoon kosher salt
½ cup feta cheese, crumbled
¼ cup finely chopped roasted walnuts
Freshly cracked pepper
In a glass bowl, whisk together the olive oil, lemon juice, vinegar, mint, dill, and parsley. Set aside.
Slice the vegetables on a mandolin or a vegetable slicer that can slice paper-thin. Arrange the zucchini and cucumbers alternately on a large platter. Sprinkle lightly all over with kosher salt. Drizzle 3 tablespoons of the vinaigrette over the top, add the crumbled feta, and sprinkle with walnuts and cracked pepper to taste. If you are not going to use the salad right away, do not add the vinaigrette; instead, cover with plastic wrap and refrigerate until you are ready to serve.
Cristina Ferrare's Big Bowl of Love Page 3
