Tuesday, June 26, 2018

CLASSIC ITALIAN PIZZERIA SALAD

Every pizza parlor has their own pizzeria salad. This is one of my favorites. Add whatever you like to make it your own. 




Garlic-Parmigiano Salad Dressing
3 cloves garlic, pressed or minced
1 T minced shallot
1 t honey
¼ cup champagne or white wine vinegar
2 T fresh lemon juice
1 t Dijon mustard
¼ cup Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper
1 cup extra-virgin olive oil

Salad
1 15-oz can chickpeas (garbanzos), rinsed and drained
1 head Romaine lettuce, chopped
2 cups chopped spring mix lettuce
1 cup chopped arugula
½ red onion, diced
6 pepperoncini, stems removed and coarsely chopped
½ cup pitted black Italian olives
¼ cup sliced green olives, in a jar
1 cup mini bocconcini mozzarella balls
1 cup cherry tomatoes, cut in half
2 to 3 ounces Calabrese or Genoa salami, diced
2 T chopped fresh basil
1 T fresh oregano leaves
1 T freshly grated Parmigiano-Reggiano cheese, for garnish

Place the salad dressing ingredients in a jar fitted with a lid and shake to combine.
Store in the refrigerator until ready to dress the salad.

Place the chickpeas in a bowl and pour about 2 tablespoons of the salad dressing over to marinate for 30 minutes.

In a large salad bowl, add the salad ingredients.
Toss with some of the Garlic-Parmigiano Salad Dressing.
Season to taste with salt and pepper and serve.

You will have more salad dressing for another salad or two.






Monday, June 4, 2018

CRISPY GRILLED POLENTA BITES WITH ARUGULA-OLIVE TAPENADE

You can serve this tapenade over toasted bread slices or polenta. Another delicious way to serve tapenade is spread some goat cheese on toasted bread (crostini) and top with the tapenade. You will have plenty left over for another time. It should keep a week or more in your refrigerator because there are no anchovies in this recipe.



2 cups finely diced arugula
¼ cup finely diced Italian parsley
¼ cup finely diced basil
1½ cups pitted Italian olives, such as Cerignola, finely diced
½ cup diced sun-dried tomatoes, in oil
2 cloves garlic, minced or pressed
Zest and juice of ½ lemon
¼ cup extra-virgin olive oil
1 T avocado or extra-light olive oil, for frying
Sea salt and freshly ground black pepper
1 (16-oz) log prepared polenta

Place the arugula, parsley, basil, olives, tomatoes, and garlic in a medium bowl.
Add the lemon zest, juice, and olive oil.
Season to taste with salt and pepper.

Cut the ends off of each side of the polenta log and slice into rounds.
Brush generously with oil on both sides.
Heat a griddle pan over medium-high heat.
When griddle is hot, grill the polenta rounds without moving, for about 8 to 10 minutes on each side.

Place on a cutting board and when cool enough to handle, using a small round cookie cutter, cut out a small round that will be bite-size. You can cut them into small bite-size rounds before you grill them if you prefer.

Spoon a little tapenade on top of each round and serve.

Makes 16 rounds