This recipe, from "In the Hands of a Chef" (William Morrow) by Jody Adams is a feature of The Radio Kitchen. Your radio home for food, fun and friends.
Ingredients
1/4 cup
red wine vinegar
2 tablespoons
water
1/2 cup
plus 2 tablespoons chopped fresh mint
1 small
shallot, minced
3/4 cup
extra-virgin olive oil
kosher salt and freshly ground black pepper
1 large
head Romaine lettuce, leaves separated, washed and dried
1 small
red onion, sliced paper-thin, soaked in ice water for 30 minutess (to remove bitterness), drained and dried
1/2 pound
seedless grapes, washed and cut in half
1/2 cup
sliced almonds, toasted
1/4 pound
ricotta salata, thinly sliced
Instructions
1.
Comibine vinegar, water and 2 tablespoons of the chopped mint in a small non-reactive saucepan. Bring to a simmer, then remove from the heat and let steep for 30 minutes.
2.
Strain the vinegar into a small bowl and discard the mint. Add the shallot. Whisk in the oil in a thin, steady stream. Season with salt and pepper.
3.
Mix the Romaine leaves in a large bowl with the remaining 1/2 cup mint, the red onion and grapes. Add the vinaigrette and toss well. Taste, then season with salt and pepper, if necessary.
4.
Arrange the salad on chilled plates, top with the toasted almonds and slices of ricotta salata, and serve.
... an excerpt of:
"In the Hands of a Chef" (William Morrow)
click on the cover to see it at Amazon.com
