Lemon Parmesan Lettuce Salad

 

Ingredients:

• 1 to 2 hearts of romaine lettuce
• 1 bundle red leaf lettuce
• 2 shallots, thinly sliced
• 2 lemons, zested and juiced
• ¼ cup extra virgin olive oil
• Kosher salt and black pepper
• Crushed red pepper flakes, or Aleppo pepper for a milder taste
• 1 cup finely grated parmesan cheese

Preparation:

• Chop the lettuce and put it in your salad spinner or a large bowl, rinse, and drain very well. Pat the lettuce dry (if you have the time you can wrap the lettuce in paper towels and refrigerate briefly to help it crisp up).

• Add the lettuce, shallots, and lemon zest to a bowl.

• Season with kosher salt, black pepper, lemon juice, and olive oil. Toss to combine.

• Add the Parmesan cheese and red pepper flakes (optional) and toss again. Serve.

themediterraneandish.com

Chickpeas and Kale in Spicy Pomodoro Sauce

 

Ingredients:

• 1/2 cup extra-virgin olive oil

• 5 garlic cloves, thinly sliced

• One 28-ounce can of whole peeled Italian tomatoes, crushed by hand

• 1 1/2 teaspoons fennel seeds

• 1 teaspoon crushed red pepper

• Kosher salt

• One 8-ounce bunch of Tuscan kale stemmed and chopped

• Two 15-ounce cans of chickpeas, rinsed and drained

• Torn basil and marjoram leaves, for garnish

• Finely grated Pecorino Romano, for serving

Preparation:

• In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper, and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened about 25 minutes.

• Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.

foodandwine.com

Shaved Turnip Salad with Arugula and Proscuitto

 

Ingredients:

• 4 teaspoons red wine vinegar
• ¼ teaspoon fine sea salt
• 2 teaspoons honey
• ¼ cup extra virgin olive oil
• Pepper
• 4 small turnips, about 5 ounces, peeled
• 8 cups arugula, wild if possible
• 4 ounces thinly sliced prosciutto, torn into bite-size pieces

Preparation:

• In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil, and pepper.

• Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

newyorktimes.com