Because radicchio is naturally bitter, grilling it transforms it into something smoky, tender, and slightly sweet. The sweetness of the balsamic and the pungency of the gorgonzola add complexity to this Mediterranean salad. Pairs well with pinot grigio.
Adapted from "The Winemaker Cooks" by Christine Hanna.
In winter months, I love to use all the fresh citrus fruits available in the market. Blood orange is a favorite of mine for their nice acidity and dramatic color. The ricotta salata adds a great saltiness that helps balance out the blood orange and Balsamic.Pairs well with a light, crisp white, like Sancerre or Pinot Grigio.Click here to see A Guy-Friendly Valentine's Day Dinner.
My husband, Drew, calls this the “Earthbound Farm Heritage Salad” because it combines both crops that launched Earthbound Farm: raspberries and spring mix. These two ingredients come together beautifully in this delightful salad, and they are perfectly complemented by creamy avocado, sweet, crunchy pecans, and a red-tinged raspberry-golden balsamic vinaigrette. The special vinegar is made by mixing some raspberries with vinegar, letting it sit, and then straining it. Easy, unique, and delicious! — Myra Goodman
Chef Daniel Humm creates a fancy version of this salad at his award-winning restaurant Eleven Madison Park, but this recipe dresses it down to make it easy for you to serve at your next summer gathering.
I'm not one for salads. They're just not indulgent enough for me. In fact, if I have to make one, I sneak a little cream into the dressing just to make a point. But when I wanted to make something quick, I knew that a salad was one of the easiest options. To force myself into salivating for one, I thought hard about what my favorite ingredients are to have in a salad and came up with chicken, corn, heirloom tomatoes, and spinach. With some quinoa and a few additional touches, I am now just a little bit more in favor of salads. I think you will be, too.
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Forget about ordering a side salad with your slice — you can just pile your greens right on top instead. This combo features blue-cheese crumbles, which add a big kick of robust flavor for a fraction of the fat you'd get from a standard mozzarella-loaded piece. And best of all, there's zero cooking required.
When I think of portobellos, I think of them as a vegetarian version of steak. I roast them to give them an intense flavor and crisp texture, and add a light balsamic vinaigrette for brightness in flavor.
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I collect many of my recipes by asking chefs at restaurants for their recipe for something that I particulary enjoyed. This vinaigrette recipe came from Morton's in Denver. I use it for salads, pasta and vegies.