RAW CORN, ARUGULA, AND PECORINO SALAD WITH GRILLED CHICKEN BREAST
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Prepare a grill or grill pan. Season both sides of the chicken with spice rub, salt and pepper. Brush the chicken breasts on both sides with olive oil. Grill skin side down, until well-browned and cooked through, about 8 minutes on each side.
- While the chicken is cooking, make the salad. Combine the corn kernels, arugula, and oregano in a bowl. Add desired amount of citrus vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the pecorino onto the salad. Toss lightly.
- Slice chicken into bite size pieces, place on top of salad and serve.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly and add the red pepper flakes, and toss. Immediately turn the spice mixture out onto a plate to cool. Put mixture in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
- Cut off and discard the stem ends of 2 oranges. Cut into quarters, cut out the core, and pull out seeds. Place in a blender or food processor. Squeeze the juice from the remaining orange into the blender and add the red onion, sage, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little warm water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, shake it up in a jar or return it to the blender and blend until smooth again.
MICHAEL CHIARELLO'S RAW CORN, ARUGULA. AND PECORINO ROMANO SALAD
Hubs and I made this salad after watching an episode of Michael Chiarello's cooking show, and it was FABULOUS! He showed this as a salad to go with a full meal, but we served it as a main dish salad for 4 with a little leftover chicken on the side, and it was wonderful - light but very satisfying and crisp - for a hot summer day. I'm posting this one so I don't lose it.
Provided by Mitzimom
Categories Weeknight
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Corn goes into the bottom of the bowl, then the arugula and oregano on top of that, salt and pepper over that. You can now wrap with cling wrap and stuff into the 'fridge for quite a few hours without damage.
- Make the dressing: Clean the shallot and the citrus, and cut off the stem ends and any nasty bits.
- Juice one lemon and one orange, and add juice to a blender.
- Chop the other citrus (remove the pits, leave the skin on!) into chunks and toss into blender.
- Chop the shallot, and add that to the blender.
- Pulse to start, then blend to a liquid.
- Remove the top while the blender is running and slowly add the olive oil in a steady stream.
- Dressing will be thick like a mayonnaise. Dressing will keep for several weeks in a jar in the fridge, but may separate. If it does, simply blend again to return to mayonaise-like state.
- When ready to serve, dress the salad with one cup of the dressing and toss it well, then shave the cheese over top with a potato peeler and serve.
- Now, all together, say "YUMMMMMMMMM -- .
Nutrition Facts : Calories 874.3, Fat 85.2, SaturatedFat 13.2, Cholesterol 11.1, Sodium 728.2, Carbohydrate 28.5, Fiber 5.6, Sugar 9, Protein 7.6
ROASTED PEPPERS AND PECORINO CHEESE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Roast the peppers whole under a broiler, stovetop, or grill, turning occasionally until the skins blister and chars all over, about 7 to 8 minutes on each side. When pepper skin is black, place peppers in a paper grocery bag, and let steam to loosen the skins for about 15 minutes. Rip back the edges of the grocery bag and peel the blackened skin off the peppers right into the bag for easy clean up. Remove the seeds and tear each pepper into 6 sections. Put the peppers on a platter and drizzle with olive oil. Season with salt and pepper, to taste. Serve with slices of Pecorino and fresh parsley.
ARUGULA, CORN AND HERB SALAD
Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don't think of corn as a nutritional powerhouse, it's a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
- Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
- Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 3 grams, TransFat 0 grams
PANZANELLA CROUTONS
Michael Chiarello's Casual Cooking Cookbook. Use for Panzanella bread salad recipes or simply as salad croutons. I had posted the recipe for Bagna Cauda butter on 'Zaar also...
Provided by Japanese Delight
Categories High In...
Time 25m
Yield 4 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat the oven to 350ºF.
- Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
- Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool. Store in an airtight container.
Nutrition Facts : Calories 243.3, Fat 13.7, SaturatedFat 8, Cholesterol 33, Sodium 421.1, Carbohydrate 23.9, Fiber 1.1, Sugar 2.1, Protein 6.2
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