Grilled Radicchio Salad

A light balsamic dressing perfectly compliments nutty grilled radicchio in this unique salad.

Ingredients:
1 head radicchio, such as Chioggia, quartered
½ cup olive oil, plus an additional teaspoon to prep radicchio for grill
¼ cup balsamic vinegar
1 teaspoon salt
3 garlic cloves, minced
½ teaspoon stone-ground mustard
Sea salt and fresh ground pepper
Grana-style cheese, for grating

Method:
1. To make the dressing, place salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.

2. Prepare your grill for high, direct heat. Coat quartered radicchio with olive oil and sprinkle with salt. Grill the radicchio over high heat until slightly soft, uncovered. Keep an eye on them, as they blacken quickly; aim for blackening in spots, but not the entirety.

3. Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper. Serve hot or at room temperature, garnished with grated Grana cheese.

Roasted Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil

This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)

Ingredients:
3 pounds small new potatoes, scrubbed and halved or quartered if large
¼ cup minced parsley
2-3 tablespoons olive oil
2 cups sweet corn kernels, cut from the cob
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch fresh basil leaves, chopped
¼ cup feta cheese, crumbled
¼ cup toasted pine nuts

For dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°. Place the potatoes in a heavy roasting pan, drizzle with olive oil, stir to coat. Salt and pepper generously and add chopped parsley. Roast the potatoes until tender and starting to brown, turning once or twice, about 20-25 minutes. Remove from oven and cool to room temperature.

2. When potatoes have cooled, combine together with the corn kernels and sun-dried tomatoes.

3. For the dressing, combine the ½ cup of olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Toss the potato mixture enough dressing to coat lightly. Stir in the basil and feta cheese gently, season with salt and pepper and garnish with toasted pine nuts. Serve at room temperature.

Greek Village Salad

The classic Mediterranean salad, tossed with tomatoes, olives and feta.

Ingredients:
4 heirloom tomatoes, cut into bite sized chunks
2 slicing cucumbers, peeled and cut into bite sized chunks
½ cup pepperoncini
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano or other fresh herb of your choice, stripped of stems and chopped
Sea salt and fresh ground pepper

Method:
1. Place the tomatoes, cucumbers and pepperoncini in a bowl. Mix in the olives.

2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.

Cabbage-Fennel Slaw with Cilantro

This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.

Ingredients:
½-1 head Savoy cabbage, cored and very thinly sliced
1 fennel bulb, trimmed of fronds, cored and very thinly sliced
2-3 carrots, coarsely grated
¾ cup freshly-chopped cilantro
½ cup sour cream or crème fraîche
½ cup milk
Juice from 1 lime or lemon
Fresh ground pepper and salt to taste

Method:
1. In a small bowl, whisk together the sour cream or crème fraîche with milk and lime juice. Season to taste with fresh ground pepper.

2. In a separate bowl, combine cabbage, fennel, carrots and cilantro. Drizzle with dressing, tossing to coat. Season with more pepper as desired and salt to taste.

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