Spring Salads

Todd English's Tuscany Creations

By Chef James Klewin
|  Tuesday, Jul 28, 2009  |  Updated 11:46 PM EST
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Spring Salads

AP

Spring salads: Dump olive oil and balsamic from a plane onto a lettuce field. Shake. Serve.

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Anti Pasto Beet Salad

  • 1 lb. roasted beets, cubed
  • 1/2 red onion, julienne
  • 2 tsp. basil
  • ¼ cup roasted crushed walnuts
  • 1/8 cup white balsamic
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste
Put the vinegar in a mixing bowl and slowly whisk in the olive oil.
 
Combine the remaining ingredients in a bowl and toss with the vinaigrette.
 
Season to taste.
 
Serves two people.
 
Anti Pasto Chick Pea Salad
  • 2 cups chick peas, drained and rinsed
  • 2 oz. bacon (chopped and rendered)
  • ½ onion, diced
  • 1 tsp. flat leaf parsley, chopped
  • 1 plum tomato, chopped
  • 2 tbsp. extra virgin olive oil
  • Salt and pepper to taste
Combine all ingredients in a bowl and season to taste.
 
Serves two people.
 
Anti Pasto Fennel Salad
  • 1 head fennel (shaved)      
  • ½ head radicchio (shaved)
  • 2  oranges (segmented)
  • 2 tsp. chives (chopped)
  • Drizzled extra virgin olive oil
  • Salt and -pepper to taste
  • Shaved Parmesan to taste
Toss all ingredients in a bowl and season to taste.
 
Serves two people.
 

Posted Thursday, Jul 16, 2009 - 2:46 PM EST
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