Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [68]
Cut the radicchio heads into quarters through the base so the leaves stay intact in the quarters. Rub the remaining 3 tablespoons oil on the radicchio quarters.
Uncover the baking dish and add the radicchio. Roast, uncovered, until the radicchio is lightly browned and the shallots are quite soft, about 20 more minutes. Transfer all to a cutting board; let stand for 10 minutes.
Roughly chop the radicchio and shallots; scrape them and any residual oil into a large serving bowl. Toss with the balsamic vinegar and salt to serve.
Note: Some markets are tricky: they often remove the outer leaves of radicchio heads to keep them looking fresh and bright. Check the stem and make sure there are no layers missing from the tight-pack head.
Variations: Substitute Belgian endive heads for the radicchio; cut them in half lengthwise before roasting.
Add 4 to 6 unpeeled garlic cloves with the shallots. Once roasted, squeeze the soft pulp into the salad with the vinegar.
Add 2 teaspoons chopped herbs—thyme, rosemary, oregano, and/or parsley, for example—with the salt.
For a spikier salad, substitute white wine vinegar for the balsamic vinegar—or try lemon juice for a bright spark.
Tomato Basil Salad
The trick to this simple salad is to leach the excess water out of the tomatoes while infusing them with vinegar—all before tossing them with the olive oil. Since the tomatoes will break down under the vinegar’s acid, there’s no need to use fancy heirloom tomatoes here—unless, of course, you want to go for broke. Even slightly hard beefsteak tomatoes will soften up nicely. Makes 8 servings
2 pounds medium tomatoes, cut into eighths
2 tablespoons red wine vinegar
1 teaspoon salt, preferably kosher salt or coarse sea salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil, preferably extra virgin olive oil
¼ cup chopped basil leaves
Toss the tomatoes, vinegar, salt, and pepper in a large bowl; cover and set aside at room temperature for at least 2 hours or up to 12 hours, stirring occasionally.
Carefully remove the tomatoes from the marinade, using a slotted spoon. Place them in a serving bowl and toss with the olive oil and basil. Serve at once.
Variations: Add up to 4 garlic cloves, quartered, with the salt and pepper. Leave them behind when you transfer the tomatoes to the serving bowl.
Substitute chives, oregano, marjoram, parsley, or tarragon for the basil—or substitute a mixture equal to ¼ cup.
Substitute 2 tablespoons stemmed thyme for the basil.
Panzanella (Tomato Bread Salad)
This Italian salad of tomatoes and cubed bread is a hearty side, good for summer barbecues and winter roasts. Makes 6 servings
4 cups cubed day-old baguette, crunchy French bread, or any crusty bread (about 1-inch cubes), toasted
1½ pounds medium tomatoes, cut into eighths
1 medium cucumber, peeled, cut in half lengthwise, seeded, and diced
1 small red onion, finely chopped
1 garlic clove, crushed
1½ tablespoons red wine vinegar
½ teaspoon salt, preferably sea salt
½ teaspoon freshly ground black pepper
¼ cup olive oil, preferably extra virgin olive oil
Mix the bread, tomatoes, cucumber, and red onion in a large serving bowl.
Whisk the garlic, vinegar, salt, and pepper in a small bowl; whisk in the olive oil.
Pour the dressing over the vegetables and bread, toss well, and serve at once.
Variations: Substitute ½ pound trimmed green beans, blanched, or 1 cup canned chickpeas, drained and rinsed, for the cucumber.
Add 1 pound fresh mozzarella, cut into 1-inch cubes, with the bread.
Add 2 or 3 chopped anchovy fillets with the bread.
Add 1 tablespoon chopped oregano leaves or chopped parsley leaves with the bread.
Substitute balsamic vinegar for the red wine vinegar.
Serve with shaved Parmigiano-Reggiano over the top.
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Tomatoes
Most tomatoes are picked green and ripened with ethylene gas, an unsatisfactory practice at best. If possible, buy vine-ripened tomatoes. They should be deeply colored and firm