Part 7 (1/2)

Combine the green beans, chickpeas, and kidney beans in a large bowl. Add the mint and toss well. Add half the vinaigrette and toss again. Season with Maldon salt and pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors.

Serve the salad with the remaining vinaigrette on the side.

Misticanza SERVES 6 PHOTO INSALATA.

1 small fennel bulb, trimmed 8 ounces radishes, trimmed 8 ounces (2 medium bunches) arugula, trimmed, washed, and spun dry 6 tablespoons Lemon Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coa.r.s.ely ground black pepper Using a Benriner (j.a.panese mandoline) or other vegetable slicer, thinly shave the fennel. Transfer to a medium bowl.

Thinly shave the radishes and add to the bowl. Add the arugula and toss gently. Drizzle with half the vinaigrette, tossing gently. Season with salt and pepper, and serve with the remaining vinaigrette on the side.

Summer Caprese Salad SERVES 6 PHOTO INSALATA.

10 ounces fresh mozzarella 1 pounds a.s.sorted ripe tomatoes (choose a combination of colors, types, and sizes), such as Brandywine, purple Cherokee, cherry, pear, peach, and/or Green Zebra 2 tablespoons champagne vinegar 6 tablespoons extra virgin olive oil 1 small bunch basil (Genovese, lemon, Thai, or fino verde), leaves removed, or about 1 cup mixed fresh basil leaves Maldon or other flaky sea salt With a sharp knife, cut the mozzarella into -inch-thick slices. Transfer to a serving platter, reserving any milky liquid from the cheese in a small cup.

If using cherry or grape tomatoes, cut them in half; reserve the juices. Core the remaining tomatoes and slice them, reserving the juices. Arrange the tomatoes on the cheese.

Whisk the vinegar, reserved tomato juices, any liquid from the mozzarella, and the olive oil together in a small bowl.

Tear the basil leaves over the salad. Pour the vinaigrette over it, sprinkle with salt, and serve.

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Arugula with Tomato Raisins [image]

Pumpkin & Mushroom Salad [image]

Shaved Fall Fruit Salad [image]

Tricolore Salad WITH PARMIGIANO-REGGIANO.

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Celery & Pancetta Salad [image]

Winter Caprese Salad [image]

Zach's Escarole Salad [image]

Beet Salad WITH ROBIOLA.

Pumpkin & Mushroom Salad SERVES 6 PHOTO INSALATA.

1 small b.u.t.ternut squash (about 1 pounds), peeled, cut lengthwise in half, seeded, and cut into -inch pieces 8 ounces baby s.h.i.+take mushroom caps, left whole, or larger mushroom caps, cut into -inch-thick slices 3 large shallots, cut into -inch dice cup extra virgin olive oil Maldon or other flaky sea salt and coa.r.s.ely ground black pepper 1 ounce canned sliced black truffles in oil or 1 tablespoon extra virgin olive oil 2 tablespoons balsamic vinegar Juice of 1 lemon 1 teaspoon minced fresh rosemary 4 ounces cremini mushrooms, trimmed and thinly sliced Preheat the broiler. Combine the squash, s.h.i.+take mushrooms, and shallots in a large bowl. Add the oil, tossing to coat. Season with salt and pepper. Spread the vegetables out on a large baking sheet and broil, stirring occasionally, until the squash is slightly charred and just tender, 15 to 20 minutes. Transfer to a serving bowl.

Meanwhile, mince the truffles, if using (reserve the oil). Whisk the balsamic vinegar, lemon juice, truffles, with their oil (or the 1 tablespoon oil), and rosemary together in a small bowl.

Scatter the cremini over the warm salad and add the vinaigrette, tossing to coat. Serve warm or at room temperature.

Arugula with Tomato Raisins SERVES 6 PHOTO INSALATA.

1 pound (3 large bunches) arugula, trimmed, washed, and spun dry About cup Lemon Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coa.r.s.ely ground black pepper Tomato Raisins (recipe follows) Toss the arugula with just enough vinaigrette to coat in a large bowl. Season with salt and pepper.