Spring Salads
Todd English's Tuscany Creations
By CHEF JAMES KLEWIN
Updated 11:46 PM EST, Tue, Jul 28, 2009
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.
First Published: Mar 30, 2009 9:03 AM EST
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