Spring Salads - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Spring Salads

Todd English's Tuscany Creations

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    NEWSLETTERS

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

    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.