Escarole Salad With Anchovy Vinaigrette And Hard-Boiled Eggs
Escarole Salad With Anchovy Vinaigrette And Hard-Boiled Eggs
This dish is adapted from a salad served at Two Amys, a Neopolitain-style pizzeria in Washington D.C. Leave the escarole leaves whole for extra crunch and beautiful color.
Creamy Dilled Potato And Sauerkraut Salad
Creamy Dilled Potato And Sauerkraut Salad
The bright acidity of sauerkraut -- plus a hit of lemon zest and juice -- gives a lift to creamy dilled potato side salad that works well alongside fish, meats, leafy salads and sandwiches.
This is a simple side salad: just chop, toss, and serve. The raisins provide a nice sweet contrast to the escarole and vinaigrette. We like golden raisins, but certainly you could use black ones or even dried currants.
The delicate flavor of celery permeates this classic soup made with chicken stock, heavy cream and fresh thyme. You can use white pepper to garnish the soup if you want a peppery flavor without disturbing the pale color of the puréed soup.
Here broccoli raab is simply braised in a little chicken broth (vegetable broth would also work), along with minced garlic and red pepper flakes that have been lightly toasted in olive oil. Be sure to trim away and discard the tough ends of broccoli raab's stems.
These onions make a delicious complement any grilled meal. Tender sweet spring onions take on delicious charred, complex flavors when grilled. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness.
Parsnip, Parmesan, Parsley And Lemon Salad
Parsnip, Parmesan, Parsley And Lemon Salad
As well as being a light and tart side for any meal, this dish makes for a great tongue twister - just try saying "Parsnip, Parmesan and Parsley" three times fast.
