p136,137_NE_R
6/7/06
1:26 PM
Page 137
SALADS
Kirkland Signature Panzanella Italian Bread Salad 2 pounds Kirkland Signature ciabatta rolls, cut in 1/ 2-inch cubes 2 tablespoons capers 4-6 garlic cloves 4-6 anchovy fillets 1 cup Kirkland Signature extra-virgin olive oil 2/ 3 cup Kirkland Signature balsamic vinegar 4 cups diced tomatoes 2 cups diced cucumber
2 cups thinly sliced red onion 1/ 2 cup diced yellow bell peppers 1/ 2 cup kalamata olives 1/ 2 cup fresh basil leaves, torn in pieces Kosher salt Freshly ground pepper Grated ParmigianoReggiano cheese
1. Preheat oven to 375°F. Bake bread cubes on a baking sheet for 10 minutes, until dry and lightly browned. 2. Pulse capers, garlic and anchovies in a food processor until smooth. Add olive oil and vinegar, pulsing once or twice to combine.
Andy Boy Romaine Hearts Lettuce Wraps 3 garlic cloves 1 teaspoon salt 1 bunch cilantro, stemmed 1/ 3 cup pine nuts 1 tablespoon white wine vinegar 1/ 2 cup oil 1/ 4 cup chicken stock Salt and pepper
3 chicken breasts, cooked and sliced 1 head Andy Boy* romaine hearts, separated 1 Hass avocado, peeled, pitted and sliced 2 Roma tomatoes, cored, seeded and sliced thin 1 green onion, sliced 1/ 3 cup freshly grated cheese
1. Pulse garlic, salt, cilantro leaves, pine nuts and vinegar in a food processor until a paste forms. Add oil in a stream with the motor running. Add chicken stock; pulse to combine. Season to taste with salt and pepper. 2. Toss chicken with the cilantro pesto. Place a leaf of romaine on a plate and mound 1/ 4 of the chicken mixture on top; arrange avocado and tomato slices around chicken; sprinkle onions and cheese on top. Makes 4 servings.
3. Toss caper mixture with bread cubes in a large bowl. Add tomatoes, cucumber, onions, bell peppers, olives and basil. Toss again. Season to taste with salt and pepper. Sprinkle with grated cheese before serving. Makes 12 servings.
Mozzarella Fresca Classic Caprese Insalata 1 8-ounce ball Mozzarella Fresca* fresh mozzarella
2 tablespoons balsamic vinegar, optional
1 large (8-ounce) or 2 small (4-ounce) fresh tomatoes
2 ounces fresh basil, lightly chopped
1/ 4 cup extra-virgin olive oil
Salt and pepper
1. Cut mozzarella and tomato into 8 equal slices. Arrange tomato slices on a small platter. Place 1 mozzarella slice on each tomato slice. 2. Drizzle with olive oil. Add balsamic vinegar if desired. Garnish with basil and season to taste with salt and pepper. Makes 4 servings. *Brands may vary by region; substitute a similar product.
*Brands may vary by region; substitute a similar product.
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