salads and relish

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Roasted Red Pepper Dressing

Caprese Salad - Italian Grill

Sweet And Sour Cippoline Onions - Ruggerio

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* Exported from MasterCook Buster *

 

Roasted Red Pepper Dressing

 

Recipe By : Gourmet Market (Unknown source)

Serving Size : 8 Preparation Time :

Categories : *2Send Salads

 

Amount Measure Ingredient -- Preparation Method

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1 roasted red bell pepper

1/3 cup balsamic vinegar

1/4 cup white wine vinegar

OR cider vinegar

2 cloves garlic -- minced

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh rosemary

1 teaspoon sugar

 

To roast a pepper, place whole bell peppers under preheated broiler; broil

under high heat until charred on all sides, turning frequently with tongs.

Carefully remove from oven with tongs; place in a paper bag for 15 minutes

to steam skins. Carefully remove peppers from bag; remove seeds and ribs.

Strip off skins; slice peppers into julienne strips.

 

To prepare dressing, place 1/4 of the bell pepper strips, vinegars, garlic,

basil, rosemary and sugar in a blender or food processor. Cover and

process until well blended and nearly smooth. To arrange salad, place

reserved cooked artichoke leaves or lettuce leaves on 8 salad plates.

Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips,

red onion and olive slices on artichoke or lettuce leaves. Spoon dressing

over salad.

 

Makes 8 servings.

 

kitpath 4/16/99

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NOTES : http://www.gourmetmarket.com/

 

 

* Exported from MasterCook Buster *

 

Caprese Salad - Italian Grill

 

Recipe By : Italian Grilling: Light and Simple by Jean Galton

Serving Size : 4 Preparation Time :

Categories : Grilling Salads

2Send

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup fresh orange juice

2 tablespoons basil oil

3 large tomatoes -- red or yellow

OR about 1 1/2-lbs -- 1/2-inch slices

1 medium red onion -- 1/2-inch slices

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces smoked mozzarella cheese -- 1/4-inch slices

1/4 cup large fresh basil leaves

 

Fresh vegetables grilled and dressed simply with a reduction of orange

juice mixed with basil-infused oil.

 

In a small nonreactive saucepan, bring the orange juice to a boil over high

heat. Reduce the heat to medium-low and simmer until reduced to 1

tablespoon. Remove from the heat and whisk in 1 tablespoon of the basil

oil. Set aside.

 

Preheat the gril to high and brush rack with oil.

 

Brush the tomato and onion slices on both sides with the remaining oil and

sprinkle with salt and pepper. Grill the tomato and onion slices for 2 to

4 minutes on each side, or just until charred andsoftened.

 

Arrange the tomato, onion, and mozzarella slices in rows, overlapping the

slices on a serving platter. Garnish with basil, drizzle with the orange

dressing and serve.

 

To make basil oil: heat oil in a skillet or small pan over medium heat.

Add fresh basil leaves; stir and simmer for 2 to 10 minutes or to taste.

Set aside to cool; strain. Use within 24 hours.

 

kitpath 4/16/99

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NOTES : Here is a grilled version of the classic tomato, basil and

mozzarella salad. Try to buy freshly smoked mozzarella and firm tomatoes. A

grill rack is helpful.

 

 

* Exported from MasterCook Buster *

 

Sweet And Sour Cippoline Onions - Ruggerio

 

Recipe By : Little Italy Cookbook, by David Ruggerio

Serving Size : 64 Preparation Time :

Categories : 2Send Extras

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups water

2 cups white wine vinegar

1 1/2 teaspoons salt

2 1/2 pounds cippoline onions

2 tablespoons sugar

1/2 cup pine nuts

1/2 cup dried currants

black pepper -- to taste

 

Place the water, vinegar and salt in a deep saucepan over high heat and

bring to a boil. Add the onions and cook for 4 to 5 minutes, until they

are done but still firm. Remove the pan from the heat and stir in the

sugar until it dissolves. Add the pine nuts, currants, and pepper. Ladle

into a jar or any other airtight container. Allow to pickle for 3 to 4

days before eating. (See notes).

 

kitpath 4/16/99

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NOTES : The onions can be placed in sterilized mason jars for future use or

simply stored in the fridge in an airtight container for up to two weeks.

This recipe makes 4 quarts. Any sweet onion may be substituted.

 

 

 

 

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