When having salad, I like one where the dressing coats every piece of lettuce. Not drenched, but just enough so you have dressing with every bite. I despise salad that doesn’t have enough dressing. Panera has awesome salad, and it has nothing to do with the ingredients they use. The secret is in how they […]
Recipe courtesy Tyler Florence’s cookbook, Eat This Book.
1 French boule, or loaf of round Tuscan bread, torn into bite-size pieces
Extra virgin olive oil
2 garlic cloves
3 anchovy fillets
Kosher salt and freshly ground black pepper
Juice of 1/2 a lemon, or as needed
2 tablespoons red wine vinegar
1 tablespoon capers, drained
2 roasted red bell peppers, shredded by hand
1/2 pint […]
Recipe courtesy Tyler Florence
1 French boule, or loaf of round Tuscan bread, torn into bite-size pieces
Extra virgin olive oil
2 garlic cloves
3 anchovy fillets
Kosher salt and freshly ground black pepper
Juice of 1/2 a lemon, or as needed
2 tablespoons red wine vinegar
1 tablespoon capers, drained
2 roasted red bell peppers, shredded by hand
1/2 pint red cherry tomatoes, halved
1/2 […]
Courtesy Columbia Restaurant From Every Day with Rachael Ray
November-December 2005 issue
Four Servings
Columbia Restaurant in the Tampa area’s historic Ybor City no doubt qualifies as mass production: 1,700 seats in 15 dining rooms that together span a full city block, making it the biggest Spanish restaurant in the world–including, you know, Spain. At least 1,000 people […]
Print PDF of recipe here.
Recipe courtesy of Giada De Laurentiis.
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings
Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Antipasto Salad:
1 pound fusilli […]
