Recipe Summary :

Difficulty : Easy

Active time : 35 min

Start to finish : 35 min

Yield : 4 main-course servings

Ingredients :

For Croutons

• 4 cups (1/2-inch) cubes Italian bread (from a 1/2-lb crusty round loaf)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

For Vinaigrette

• 1/4 cup red-wine vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons finely chopped shallot
• teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup extra-virgin olive oil

For Salad

• 2 cups coarsely shredded cooked chicken (1/2 lb; from a rotisserie chicken or from the “Rubbed and Sauced Barbecued Baby Chickens” recipe below)
• 1 cup bocconcini (small fresh mozzarella balls; 6 oz)
• 2 hearts of romaine (3/4 lb total), torn into bite-size pieces
• 1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips
• 1 cup assorted marinated brine-cured olives (5 oz)

How to cook :

Make croutons
Put oven rack in middle position and preheat oven to 400°F.

Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.

Make vinaigrette and begin preparing salad while croutons bake
Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.

Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.

Make salad
Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

Wine suggestion:

a Rosé wine : a VDP Corsica - Marestagno - 2004 - Niellucciu / Grenache / Cinsault - This rosé is lightly pressed and fermented at a low temperature to keep its natural aroma of its hot and arid soil. Lively and fruity, with a hint of orange, and finished with a hint of berries. This medium-dry and quite tannic rosé is best enjoyed as nan aperitif or with grilled meat, pasta, and, of course, salad.

Bon appétit

Brice
(recipe photo by: Romulo Yanes)

Recipe Summary :

Difficulty : Easy

Active time : 20 min

Start to finish : 20 min

Yield : 2 servings

Ingredients :

• 2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
• 1 1/2 tablespoons butter, room temperature
• 1 12-ounce rib-eye steak
• 1 teaspoon olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup finely chopped shallots
• 1/2 teaspoon (packed) dark brown sugar
• 4 cups (lightly packed) arugula
• 2 large lemon wedges

How to cook :

Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

Wine suggestion:

a Rosé wine : a AOC Corsica - Bio Wine - Domaine de Torraccia - 2004 - Nielluciu / Sciaccarellu / Grenache - This dry and aromatic rose wine is a perfect choice when there is both red meat in brown sauce and raw seafood on the table, as it can go along with both extreme. It matches best with any salad and, of course, those who had the chance of discovering Corsica will enjoy it best when chilled as an aperitif with good friends on a veranda.

Bon appétit

Brice

(Recipe by The Bon Appétit Test Kitchen - photo by: Misha Gravenor)