Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, April 22, 2016

Tuscan-Style Salads with Peppered Salami

Here’s a no-cook, no-fuss, light, and fresh dinner salad with a little Italian flair. White beans, artichoke hearts, and crunchy almonds bring heartiness to the dish, and a little peppered salami adds a meaty bite. And when I say “little,” that’s a fact: only one ounce per serving here, and that’s plenty, along with all the good-for-you stuff on the plate.

Tip: Make it even lighter by using chunks of tuna instead of salami.

Serves 2

  • 1 garlic clove, finely chopped
  • 2 tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 4-5 cups torn romaine or little gem lettuce
  • 2 oz thinly sliced peppered salami
  • 1/2 cup artichoke hearts packed in olive oil, halved lengthwise
  • 1/2 cup cannellini or great northern beans, rinsed and drained if canned
  • 1/4 cup thinly sliced red bell pepper
  • 1/4 cup coarsely chopped unsalted almonds
  • 2 tbsp thinly sliced red onion
  • chopped chives, for garnish
Salad Toppings
  1. Combine the garlic, lemon juice, and mustard in a bowl. Gradually whisk in the oil and season with salt and pepper.
  2. Place the lettuce in a large bowl and drizzle with 2 tablespoons of the vinaigrette. Season lightly with salt and pepper and toss to combine.
  3. Divide the lettuce mixture between 2 plates and divide the salami and next 5 ingredients (through onion) on top.
Oil and Lemon Dressing
Drizzle with the remaining vinaigrette, garnish with chives, and serve.

Tuscan-Style Salads with Peppered Salami

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