Molto Gusto_ Easy Italian Cooking - Mario Batali [21]
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 ¼ cup Lemon Vinaigrette (Vegetable Antipasti)
Maldon or other flaky sea salt and coarsely 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.
Transfer the arugula to a serving bowl or platter, garnish with the tomatoes, and serve.
TOMATO RAISINS
MAKES ABOUT 2/3 CUP
1 pint (about 2 cups) cherry or grape tomatoes
1 tablespoon extra virgin olive oil
Maldon or other flaky sea salt
Preheat the oven to 250°F. Line a heavy baking sheet with parchment paper or foil.
Toss the tomatoes with the oil in a bowl. Sprinkle lightly with salt and toss again. Spread out on the baking sheet and bake for 3½ to 4 hours, stirring and turning the tomatoes occasionally, until they are lightly browned in spots and shriveled (as the tomatoes bake, they will puff up and then deflate—to test for doneness, remove a tomato from the oven and let cool briefly: if it shrinks and shrivels, the tomatoes are done).
Shaved Fall Fruit Salad
SERVES 6 · PHOTO INSALATA
1 medium cucumber
2 medium summer squash
1 small melon, such as Cavaillon, quartered, seeded, and peeled
2 Gala or McIntosh apples
12 grapes, halved or quartered, seeded if necessary
¼ cup agresto or other verjuice (see Sources)
¼ cup extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper
Using a Benriner (Japanese mandoline) or other vegetable slicer, thinly slice the cucumber, and transfer to a large serving bowl. Thinly slice the squash and add to the bowl. Thinly slice the melon and add to the bowl. Thinly slice the apples, avoiding the cores, and add to the bowl. Add the grapes, tossing gently to mix the fruit and vegetables.
Whisk the agresto and oil together in a small bowl. Season with salt and pepper. Add half the vinaigrette to the fruit and vegetables, tossing gently. Serve with the remaining vinaigrette on the side.
Tricolore Salad with Parmigiano-Reggiano
SERVES 6 · PHOTO INSALATA
1 pound arugula (3 large bunches), trimmed, washed, and spun dry
2 heads Belgian endive, cored and cut into ¾-inch-wide slices
1 large head radicchio, cored and coarsely chopped
6 tablespoons Lemon Vinaigrette (Vegetable Antipasti)
Maldon or other flaky sea salt and coarsely ground black pepper
A 4-ounce chunk of Parmigiano-Reggiano for shaving
Combine all the lettuces in a large bowl, tossing to mix. Drizzle with half the vinaigrette, tossing gently. Season with salt and pepper.
Transfer the salad to a serving bowl, shave the cheese over it, and serve with the remaining vinaigrette on the side.
Celery & Pancetta Salad
SERVES 6 · PHOTO INSALATA
4 ounces pancetta, cut into ¼-inch dice (have the pancetta sliced ¼ inch thick when you buy it)
2 tablepoons extra virgin olive oil
1 pound celery root (celeriac), trimmed and peeled
4 tender inner celery ribs, sliced paper-thin
¼ cup slivered celery leaves (chiffonade)
6 tablespoons Red Wine Vinaigrette (Vegetable Antipasti)
Maldon or other flaky sea salt and coarsely ground black pepper
Combine the pancetta and olive oil in a medium sauté pan and cook over medium heat, stirring occasionally, until the pancetta has rendered its fat and is crisp, 5 to 7 minutes.
Meanwhile, using a box grater, coarsely grate the celery root into a large bowl. Add the sliced celery and celery leaves.
Add the vinaigrette to the salad, tossing gently. Season with salt