This wonderful salad is an improvement on a classic panzanella. The arugula and grilled bread made it so fabulous we were fighting over the last bite. 🙂 This recipe was adapted from Food and Wine, contributed by Ethan Stowell. Easy, pretty, and delicious!!
Yield: Serves 4
- 1 garlic clove, smashed
- coarse salt
- 1 pound heirloom tomatoes, cut into 1-inch pieces (I used my CSA beefsteak tomatoes)
- 1/2 small red onion, thinly sliced
- 2 T red wine vinegar
- 6 T extra-virgin olive oil, plus more for brushing
- freshly ground black pepper
- 4 (1/2 inch thick) slices country bread (about 6 ounces) (I used Trader Joe’s Tuscan Pane)
- 1 bunch baby arugula (7 ounces)
- 2-3 ounces ricotta salata, crumbled (heaping 1/2 cup)
- kernels from 1 or 2 ears of corn (cooked in boiling water for 2 minutes), optional
- On a cutting board, using the flat side of a chef’s knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl.
- Add the tomatoes, onion, vinegar and 6 tablespoons of olive oil; season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
- Light a grill. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side. Let cool slightly, then cut into 1/2-inch cubes.
- Add the bread and arugula to the tomatoes along with the ricotta salata and corn. Toss to combine. Serve right away.
One Year Ago:
Posted in Greens, Grilling, Salads & Dressings, Sides, Vegetarian
Tags: arugula, bread, corn, easy, heirloom tomatoes, Italian, panzanella, red onion, red wine vinegar, ricotta salata, salad, tomatoes, vegetarian
I have a million salad dressing recipes. This is the easiest one to throw together at the last minute, so I make it all of the time. I put all of the ingredients into my Cuisinart mini-prep and then transfer the finished product into a jar. It keeps for a few days in the refrigerator. This recipe is from Martha Stewart , but I increased the amount of vinegar- I prefer red wine vinegar.
- 1 shallot, cut into small pieces
- 1 tsp salt
- 1 tsp dijon mustard (or coarse ground mustard)
- 3 T red or white wine vinegar
- 6 T extra-virgin olive oil
- freshly ground black pepper
My husband loves “bistro” mustard cream sauce. When eating this the other night he said ” I LOVE weeknight meals like this!” This quick recipe is from Food and Wine. I served it with roasted potatoes, and creamy baked acorn squash. I will definitely make it again.
- 4 (10-ounce) pork rib chops, 1-inch thick
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 2 tablespoons red wine vinegar or sherry vinegar
- 1/2 cup veal stock or low sodium chicken broth
- 1/2 cup heavy cream
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon finely chopped flat leaf parsley
- Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.
- Meanwhile, pour off the fat from the skillet. Add the remaining oil and heat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 1/2 minute. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.
Posted in Pork, Quick, Recipes
Tags: cream sauce, Dijon, dinner, elegant, mustard, parsley, pork chops, quick, red wine vinegar, shallots
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