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Salad
1/2 ounce white vinegar
1/2 lemon
1 head fennel
6 baby artichokes
1/2 pound cipolline (pearl onions optional)
1 pound small red potatoes
1/2 cup extra virgin olive oil
Kosher salt
1/4 cup pine nuts
3 red bell peppers
1/2 cup deli olives (Provence or calamata)
2 small heads salad greens
1/2 bunch each fresh basil and oregano
2 tablespoons basil pesto
2 ounces good red wine vinegar
Fresh ground pepper
1/8 cup grated Reggiano Parmesan
To 2 quarts of boiling salted water add white vinegar, juice
from lemon, and lemon half. Blanch fennel for 3 minutes and remove
to ice bath. Boil artichokes for 8 to 10 minutes; drain upside
down. Blanch cipolline for 4 minutes.
Preheat oven to 375 degrees. Coat potatoes with 2 tablespoons
olive oil, sprinkle with kosher salt, and roast until tender,
about 25 minutes. Roast pine nuts on cookie sheet until light
brown. Roast peppers until skin is black; remove skin, seed, and
slice into chunks.
Slice fennel lengthwise in large julienne strips. Remove tough
outer artichoke leaves, cut off spiny tops, then cut into quarters.
Place prepared ingredients in large bowl with olives, greens,
herbs, and pesto. Toss with remaining olive oil, red wine vinegar,
and pepper. Top with cheese.
Capriata
1/2 cup cannellini (white kidney beans)
1/2 large onion, minced
1/2 cup extra virgin olive oil
1 clove elephant garlic
Kosher salt and freshly ground pepper
1/2 head radicchio, cut in sixths
1/2 loaf country bread, sliced
2 tablespoons balsamic vinegar
Soak beans overnight. In medium saucepan sautè onion in 1 tablespoon
olive oil until translucent. Add beans, cover with water, and
cook until soft.
Preheat oven to 375 degrees. Roast garlic until soft; peel and
purèe beans in food processor, adding 1/3 of the purèed garlic
and 1/4 cup oil; season.
Spread olive oil and remaining purèed garlic on bread and toast.
Spread with bean purèe; top with radicchio and splash of balsamic
vinegar. Serves 5 to 6. |
La Rèserve
Omni Hotel, 4 Riverway
Houston, Texas
Chef Timothy Keating created the "intense" salad,
as he calls it, for a fundraiser last year on a Hollywood soundstage,
where he was "elbow-deep in roasted vegetables, bags of basil,
and jars of olives." Keating now serves the health-conscious salad
as a crowd-pleasing vegetarian entrèe, accompanied by toast spread
with a garlicky bean purèe. "The ingredients are staples in my
kitchen -- and plenty flavorful," he says. Each forkful has a
character of its own, and the taste resonates long after the last
bite.
Meat & Dairy
Reggiano Parmesan
Produce
1 lemon
1 head fennel
6 baby artichokes
1/2 pound pearl onions
1 pound small red potatoes
3 red bell peppers
2 small heads salad greens
fresh basil
fresh oregano
1 large onion
elephant garlic
1 head radicchio
Grocery
white vinegar
olive oil
kosher salt
1/4 cup pine nuts
1/2 cup deli olives (Provence or Calamata)
red wine vinegar
1 can cannellini beans
loaf of country bread
balsamic vinegar |
