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Salad Ingredients:
1 garlic clove, smashed
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 large romaine heart, chopped
1 small head of radicchio - halved, cored and chopped
1/4 head of iceberg lettuce, coarsely chopped
1 tender celery rib, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup cherry tomatoes
1/4 cup pitted green olives
8 peperoncini
2 oz Parmigiano-Reggiano Cheese, shaved = 1 cup
In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar & oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well.
Tarragon & Lime Chicken Ingredients:
4 boneless, skinless chicken breast halves
Salt and pepper
1/4 cup olive oil
3 tablespoons fresh lime juice
2 teaspoons fresh tarragon
1/2 teaspoon fresh oregano
Season chicken breasts with salt and pepper.
Whisk oil, lime juice, tarragon and oregano in a small bowl to blend. Pour marinade over chicken and turn to coat. Let stand at room temperature 20 minutes. Grill chicken on both sides until the juices run clear. Cut chicken lengthwise and serve on top of Big Italian Salad.
Recipe by Whispering Pines Chef Joe DiPrete
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