Italian Chopped Salad

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Ingredients:

For Dressing:

4 cloves garlic
1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil, ideally extra-virgin

For Salad:
1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
1 small red onion, peeled and sliced into paper-thin rings
1/2 pound provolone (see Note about varieties), sliced 1/8-inch thick then cut into 1/4-inch ribbons
1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings
3/4 pound cherry tomatoes
Sea salt
1 head iceberg lettuce, halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons
2 tablespoons dried oregano for garnish (optional)

Directions for Dressing: Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper. Chop the mixture together using the side of a knife (or a mortar and pestle if you have it) to make a grainy herb paste. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano.

To assemble salad: Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time. Halve the tomatoes lengthwise and season with 1 1/2 teaspoons sea salt. Set aside until ready to serve. When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing. Adjust seasonings to taste, adding any reserved dressing if needed. Serve immediately.

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Baked Caprese Quinoa Skillet

Photo Aug 25, 6 48 49 PM
Ingredients:
  • 2 cups cooked quinoa
  • 1 cup of your favorite pasta sauce (I used homemade Arrabiata sauce)
  • 2 tablespoons tomato paste
  • 1/3 cup heavy cream
  • 1/3 cup Dutch Farms Shredded Parmesan cheese
  • 1 cup Dutch Farms Shredded Mozzarella, divided
  • 1 cup grape tomatoes, halved
  • 10 fresh basil leaves, cut into ribbons
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
 
Photo Aug 25, 6 46 04 PM
  1. Preheat oven to 350 degrees F.
  2. Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, Dutch Farms shredded parmesan cheese, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray a cast-iron skillet or baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with Dutch Farms mozzarella cheese and the remaining tomatoes.
  3. Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
  4. Remove from the oven and top with fresh basil ribbons and serve.

Photo Aug 25, 7 14 53 PM