Italy: Insalata of Arugula with lemon

Ingredients:

  • One 5-oz container of organic, pre-washed baby arugula
  • ¼ cup Parmesan shavings or grated Parmesan
  • Lemon vinaigrette to taste

Method:

  • Place arugula in a salad bowl
  • Add a few spoonfuls of dressing, then toss together using your (clean) hands
  • Top with the Parmesan then toss a little more
  • Add additional dressing to taste
  • Season with salt & pepper if desired.

Serves 2

Roasted Beet Insalata

Ingredients:

  • 4 medium beets (1 1/2 pounds total), trimmed and unpeeled
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white vinegar
  • 1/2 teaspoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 cup crumbled blue cheese
  • 1/4 cup toasted walnut pieces

Directions:

  • Preheat oven to 450 degrees
  • Individually wrap 4 medium beets (1 1/2 pounds total), trimmed and unpeeled, in foil
  • Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes and let cool
  • Rub beets with paper towels to remove skins and cut into small wedges
  • Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon white vinegar, and 1/2 teaspoon Dijon mustard; season with coarse salt and ground pepper and stir in 2 tablespoons finely chopped fresh parsley
  • Toss beets with dressing
  • Serve topped with 1/2 cup crumbled blue cheese and 1/4 cup toasted walnut pieces

Spain: Orange, Fennel, Red onion and Mint ensalada

Ingredients:   

  • 2 cups thinly sliced red onion (about 1 large)
  • 3 large navel oranges (about 3 pounds)
  • 3 cups thinly sliced fennel bulb (about 2 bulbs)
  • 1/2 cup loosely packed fresh mint leaves
  • 3 tablespoons plain yogurt
  • 2 tablespoons red wine vinegar
  • 1 teaspoon coriander seeds, toasted and crushed
  • 4 teaspoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  • Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes. Drain well.
  • Carefully remove rind and white pithy part of rind from oranges over a bowl. Save Juice.; discard rind and pith
  • Cut each orange in half vertically; remove white pithy core portion, and discard
  • Cut oranges crosswise into 1/4-inch-thick slices, reserving about 1/3 cup juice for dressing
  • Layer red onion, thinly sliced fennel, and orange evenly in a bowl or on a platter, and sprinkle with fresh mint leaves
  • Combine reserved juice, plain fat-free yogurt, juice concentrate, and remaining ingredients in a small bowl, and stir with a whisk to combine
  • Drizzle evenly over salad; serve immediately

Serves 4-6