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Parties That Cook’s Saint Patrick’s Day Recipe: Grilled Broccolini and Ciabatta Bread Salad

0 comments By The Kitchen Whisperer Filed in Menus & Recipes, News & Events Tagged with , , , , , , , , , March 16th, 2012 @ 3:36 pm

It’s Friday, and what are you doing? “Working.” We know the deal. Plotting your escape from the office and the subsequent Saint Patrick’s Day madness under the guise of getting things done. (If you’re a legit celebrator, yes, the party starts a day early.) Before you head out to this weekend-long pub crawl in San Francisco, or any of these places in Chicago, maybe this reconstructed pub crawl in Seattle, or even this traditional pub crawl in Portland, prepare for battle by loading up on bread-y goodness. This absolutely delicious Salad of Grilled Broccolini and Ciabatta will have you feeling the luck of the Irish all day. It even comes complete with pot-o-gold raisins!

For those looking for events not primarily about the booze this weekend, not to worry. You will still enjoy this hearty bread salad featuring plenty of greens! For an extra dose of themed events, check out:  San Francisco | Chicago | Seattle | Portland

Salad of Grilled Broccolini and Ciabatta Bread with Pickled Shallots and Golden Raisins

This recipe can also be found in our Soups, Salads and Pastas Section!

Ingredients

Pickled Shallots:

1/2 cup dry sherry

1/4 cup sherry vinegar

1/4 cup agave nectar

4 large shallots, thinly sliced

1/2 cup golden raisins

1 teaspoon chopped fresh thyme

1 1/2 teaspoons kosher salt

Vinaigrette:

2 Meyer lemons, zested and juiced (can substitute regular lemons)

4 garlic cloves, minced

2 teaspoons chopped fresh rosemary

2 teaspoons red pepper flakes

1/2 teaspoon kosher salt

1 cup olive oil

Grilled Broccolini Salad:

2 lbs. broccolini, stems trimmed

1 lb. ciabatta, sliced 1/2-inch thick

Extra virgin olive oil for garnish

Meyer Lemon wedges for garnish (can sub regular lemon)

1/4 cup pine nuts, toasted

Methods/Steps

Prepare Pickling Liquid: In a small saucepan, combine the sherry, vinegar and agave syrup and bring to a boil.

Slice Shallots: Place the thinly sliced shallots in a small heatproof bowl. Add the raisins, chopped thyme, salt and the hot pickling liquid. Cover the bowl with plastic and set aside.

Make Vinaigrette: Combine lemon zest, juice, minced garlic, chopped rosemary, red pepper flakes and salt in a medium bowl. Whisk in the olive oil.

Grill Broccolini: Heat a ridged grill pan over medium-high heat. On a sheet pan, toss the broccolini with half of the vinaigrette. Working in batches, grill the broccoli over moderate heat, turning, until lightly charred and barely tender, 5 minutes. Transfer the broccolini to a bowl, cover with foil and let steam for 5 minutes.

Grill Ciabatta: Lay the bread slices on a sheet pan and brush both sides generously with the rest of the vinaigrette. Grill the ciabatta over moderate heat until crisp, 1 minute. Cut the ciabatta into 1-inch cubes. Place back onto the sheet pan until ready to serve.

Serve: Lay out all first course plates in a single layer. Divide the grilled bread evenly among the plates. Top with the broccolini. Drain the raisins and shallots. Scatter the raisins and shallots over the broccolini. Garnish each plate with a drizzle of extra virgin olive oil, a lemon wedge and toasted pine nuts. Wipe plate rim and serve.

Serves/Makes

Serves 16

Recipe adapted by Parties That Cook® from Food and Wine Magazine June 2011.

Parties That Cook’s Spring Forward Recipe: Salad of Shaved Brussels Sprouts

2 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , March 11th, 2012 @ 11:07 pm

You just moved your clocks ahead. Now it’s just too bad you can’t fast forward all the way to beautiful weather! Then again, who said you can’t transport yourself with the help of a great meal?! Studies show that this fresh, crunchy salad has the power to elevate your mood and make you look ten years younger push you through the final few weeks of winter.

Salad of Shaved Fresh Brussels Sprouts with Marcona Almonds and Pecorino Romano
This recipe can also be found in our Soups, Salads, and Pasta Recipes Section!

Ingredients
Vinaigrette:
3 lemons, preferably Meyer lemons
2 small navel oranges
1 shallot, peeled and chopped
2 Tablespoons white wine vinegar
3 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 1/2 cups olive oil

Salad:
8 large eggs
7 dozen (about 10 cups) Brussels sprouts
1 cup Marcona almonds, finely chopped
1/2 cup grated Pecorino-Romano

Methods/Steps
Prep 1 Lemon and 1 Orange: Cut off and discard the stem ends of 1 lemon and 1 orange. Cut the stemmed fruit (peel on) into quarters and cut out the white core. Remove any seeds that you see and discard. Place the fruit quarters into the blender.

Make Vinaigrette: Squeeze all the juice from the remaining lemons and orange and add the juice to the blender. Add the shallot, vinegar, salt and pepper. Blend until the mixture is as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The dressing should be thick, almost like mayonnaise in consistency. If it’s too thick, thin it by adding a little hot water while the machine is running. Taste and adjust the seasoning. Transfer vinaigrette to a bowl, cover, and refrigerate until service.

Boil Eggs: Gently place eggs in a large pot. Add water to cover. Bring to a simmer over high heat. Reduce heat to low; simmer gently for 5 minutes. Remove from heat and let stand 10 minutes. Drain and gently crack eggs while running under cold water.

Sieve Eggs: Peel eggs and cut in half lengthwise. Push through a large hole sieve into a large salad bowl. Alternatively, chop eggs with a knife.

Slice Brussels Sprouts: Working in batches, slice the stem off each sprout and feed them through the shredding blade of a food processor. Transfer shredded sprouts into the large bowl with the eggs. Roughly chop the almonds and add them to the bowl as well. Grate the cheese and set it aside for garnish later.

Serve: Add the vinaigrette to the bowl and toss. Lay out all of the salad plates in a single layer. Divide the salad among the plates. Top with Pecorino. Wipe plate rim and serve.

Serves/Makes
Serves 16 – 20

Recipe adapted by Parties That Cook® from Bottega.

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