Wednesday, June 8, 2011

Recipe: Insalata Fine Estate

Photo by Mary Diaz
This recipe was featured on our Rustic Roman Afternoon episode.  


Boston Lettuce
Fennel (sliced)
Romain lettuce
Pine Nuts
Pecorino Cheese

Mix arugula, Boston lettuce, basil leave, tomatoes, fennel slices, romaine leaves in a salad bowl.  Add pine nuts and pecorino cheese shavings.  Add dressing before serving.

Summer Vinaigrette

Pomegranate juice
Balsamic Vinegar
Olive Oil
Colman's mustard

Add Equal parts pomegranate juice, and vinegar. Whisk together.  Add 1/2 cup olive oil and 3 Tablespoons mustard.  Add minced garlic and whisk again.  Add to salad and toss.

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