I don?t know where to begin ? recreating a restaurant salad? ?A salad so good that the veg-averse husband has seconds? ?How ?bout both. ?This salad is a favorite amongst my friends at a great little spot in Venice, AXE?(? ? shay), and?they list as:
SHAVED RADICCHIO + ARUGULA? ? Crispy Onions?? Parmesean?? Balsamic Dressing??
So that is exactly what we have here.
Few tips to get it just right:
- Chop up the arugula to match the thinly sliced radicchio, and go for equal amounts.
- The crispy onions: you could make your own, but that is more work than I am going for in a salad. ?My favorite are Lars (think old-school French?s, but 100x better, with no casserole associations). ?Whole Foods carries them and I?ve seen them at several local markets, so they shouldn?t be too hard to find. I like to chop the onions just a bit too, so everything easily blends together.
- Basil: I add just a few basil leaves, also thinly sliced (chiffonade, if you will) and mixed in with the lettuces. They aren?t super obvious, but add a little depth ? and I think the restaurant version must do something similar.
- Parmesan & Balsamic dressing: ?I go for a simple balsamic vinaigrette (finely chopped garlic tempered for a few minutes first in a splash of white wine vinegar, then add in a bit of balsamic and a touch of honey; mix well and season with salt and pepper; slowly add (and mix) good olive oil to emulsify ? ratio to taste, but I like almost?? vinegar). ?And a good amount of {freshly grated} parmesan, for both flavor and richness.
Just watch out about adding this one to your repertoire, you may end up with nightly requests. The good news is though that you will get to enjoy it then too!
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Source: http://caitlindentino.com/2012/03/08/shaved-radicchio-arugula-salad-from-axe/
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