![]() Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Serve immediately.Ĭorn Salad With Tomatoes, Basil and Cilantro Top with a final grating of Parmesan and the breadcrumbs, and garnish with the remaining anchovies. Transfer to a large plate, piling the leaves high. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. The salad should be lightly dressed, not thickly caked. Season generously with pepper and whisk to combine.ĭress the salad: Add the radicchio leaves to the dressing and toss. Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Stir in the breadcrumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. ![]() Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Transfer the anchovies from their tin to a cutting board, draining them well. Prepare the breadcrumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. But should your radicchio be especially bitter - pleasant though that flavor can be - feel free to add a pinch of salt to help tame the bitterness.ġ (2-ounce) tin flat anchovy fillets packed in olive oilġ tablespoon fresh lemon juice, plus more if neededĢ tablespoons finely grated Parmesan, plus more for toppingġ large head or 2 small heads radicchio (1 pound), any wilted outer leaves removed, quartered lengthwise, cored and leaves separated There’s no added salt in this recipe, as the many anchovies season both the breadcrumbs and the dressing. This salad does not keep well, so serve it immediately, while the radicchio is still plump and crunchy. For the dressing: Though you could use a raw egg yolk and slowly stream in oil while whisking constantly, relying on the already emulsifying qualities of store-bought mayonnaise gets you to creamy heights with less fuss. This fragrant take on Caesar salad uses up an entire tin of anchovies and replaces the sweet romaine with gloriously bitter radicchio. ![]() It’s summertime, and the cooking should be easy. Season to taste - salt heightens flavors, tames bitterness and balances out sweetness and acidity, while pepper adds a floral bite. Swap out bitter lettuces for milder ones, use a variety of fruits instead of just one kind, go wild with the herbs or banish them (hey, cilantro!). The dishes a variety of salad bases: leafy tosses that are crisp and fresh sturdy mixes that can sit out for a couple of hours or be made the day before fruit combinations that hit sweet and savory. Buy whatever looks and smells the most enticing (and costs the least), then play around with the suggestions provided, using amounts that make the most sense to you and your taste. We’ve given you loose formulas for six of our favorite combinations. Thankfully, fresh produce hasn’t risen in price as much as other ingredients this year and is especially flavorful now. Recipe reprinted with permission courtesy of Feel Good Foodie.Summer has many charms - the sun lingers late, and vegetables and fruit taste so good, they don’t take much effort to turn into delicious, satisfying dishes. Sprinkle with fresh basil and parmesan cheese, if desired, and serve. Return the zucchini boats to the oven for 5 more minutes, or until the cheese is melted. Top the chicken with parmesan cheese and mozzarella cheese. Scoop the chicken mixture into the zucchini boats. Add the pasta sauce and cook for an additional 2 minutes, stirring occasionally. Add the chicken along with the seasoning, salt and pepper.Ĭook for 8-10 minutes until the chicken is cooked through. Meanwhile, to prepare the chicken, heat the olive oil in a large non-stick skillet over medium-high heat. Place in the pre-heated oven for 15 minutes until the zucchini cooks slightly and becomes tender. Place the zucchini in a baking dish or cookie sheet cut-side up and lightly coat with cooking spray. To prepare the zucchini, cut in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Ingredients 3 zucchiniCooking spra圓/4 pound chicken breast, cut into cubes1 tablespoon olive oil1/4 teaspoon Italian seasoning1/4 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon black pepper3/4 cup pasta sauce1/4 cup grated parmesan cheese1/4 cup shredded mozzarella cheese
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