Amalfi Salads Recipes

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl combine the lemon zest, thyme, rosemary and salt.
• Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a "rack" for the chicken. Sprinkle one-third of the salt rub on the underside of the chicken. Turn the chicken over and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with the remaining 2 tablespoons of olive oil. Roast, basting every 15 minutes, until golden brown and an instant read thermometer read 160 degrees F in the thigh, 40 to 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
• Meanwhile, using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.

Steps:

• The day before; make the dressing.
• Mix the tomato paste and vinegar in a small bowl.
• Slowly whisk in the olive oil to form a smooth emulsion and season to taste.
• Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.
• The pine nuts can be dealt with the day before to save time. Heat a small frying pan.
• tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
• To serve; put the leaves in a large bowl with the tomatoes and olives.
• Pour in the dressing and mix well.
• divide between eight glasses.
• sprinkle with the toasted pine nuts.

Steps:

• You will need 16 to 20 small or medium wooden skewers. Soak them in water for 20 minutes before using.
• Meanwhile, peel and devein the shrimp, leaving the tails on if you prefer to eat the shrimp by hand. Pat them dry with paper towels and place them in a quart-size resealable plastic food storage bag.
• Mince the garlic and add it to the bag. Finely chop the mint leaves, reserving a third of the chopped leaves for garnish; add the rest of the mint to the bag. Season with salt and pepper to taste. Drizzle in the oil as needed. Seal the bag and massage the contents to coat the shrimp evenly. Refrigerate for 10 minutes (or up to 30 minutes for deeper flavor).
• Position an oven rack 6 to 8 inches from the broiler element; preheat the broiler. Have a rimmed baking sheet at hand.
• Grate the cheese (to yield 1/4 cup) into a wide, shallow bowl, then add the breadcrumbs. Shake off any excess marinade from the shrimp, then press them into the cheese-breadcrumb mixture to coat them on both sides.
• Thread 4 or 5 shrimp onto each skewer, laying the soaked skewers flat on the baking sheet as you work. Broil for 2 minutes on each side, so the coating is golden and the shrimp turn pink. Be careful not to overcook.
• Arrange the skewers on individual plates; top with any stray breadcrumbs from the baking sheet. Cut lemon wedges and squeeze a few over each skewer and sprinkle with the remaining chopped mint. Serve hot, with the remaining wedges passed at the table.