Everyday Pasta (6 page)

Authors: Giada De Laurentiis

6 servings

Little fried balls of Gorgonzola turn a boring green salad into a mouthful of joy. For convenience, you can prepare and chill the cheese balls overnight so they are very firm before you fry them. To test the temperature of your oil, drop a small piece of bread into the pot. If it sinks to the bottom, the oil is not hot enough; if it rises slowly to the top and turns golden brown, it’s just right for frying.

7 ounces Gorgonzola cheese

1 large egg

¾ cup dried bread crumbs

½ teaspoon grated lemon zest

3 tablespoons freshly squeezed lemon juice

1 garlic clove, minced

⅓ cup olive oil, plus more for deep-frying

Salt and freshly ground black pepper

2 (10-ounce) bags of arugula, coarsely torn (about 12 cups)

Blend the Gorgonzola cheese in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Break the egg into a shallow dish and beat lightly to blend; put the bread crumbs in a second shallow dish. Using 1 rounded teaspoon of cheese for each, form the cheese into eighteen 1-inch balls. Working in batches, coat the balls with the beaten egg then with the bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 1 hour or overnight.

Whisk the lemon zest, lemon juice, and garlic in a medium bowl to blend. Gradually whisk in the ⅓ cup of oil. Season the dressing to taste with salt and pepper.

Heat 2 inches of oil in a small, heavy saucepan over medium heat. Working in batches, add the balls to the hot oil and fry just until golden brown, about 20 seconds. Using a slotted spoon, transfer the fried balls to paper towels to drain.

Toss the arugula in a large bowl with enough dressing to coat the leaves. Season the salad to taste with salt and pepper. Mound the salad on plates and top each serving with a few of the hot fried Gorgonzola balls. Serve immediately.

Spinach Salad with Citrus Vinaigrette

4 to 6 servings

When I make a salad I like to bring in lots of different textures and flavors. This one has citrus for zing, herbs for freshness, and nuts for crunch. The citrus vinaigrette cuts through the raw spinach flavor.

Citrus Vinaigrette

½ cup extra-virgin olive oil

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

2 tablespoons freshly squeezed lemon juice

1 tablespoon freshly squeezed orange juice

1 teaspoon fresh thyme leaves, chopped

1 teaspoon honey

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Spinach Salad

1 (10-ounce) bag of spinach (about 6 cups)

2 oranges, cut into segments (see Note)

½ cup sliced almonds, toasted (see note in recipe for
Rotelli with Walnut Sauce
)

½ red onion, thinly sliced

Salt and freshly ground black pepper

Parmesan Frico

Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.

Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.

Note: To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.

6 to 8 servings

The dressing is what makes this salad: it’s sooo delicious I use it to marinate chicken and fish, drizzle it on pasta salads, or even toss some with boiled new potatoes to make an Italian potato salad. When you make it, double or triple the quantity so you’ll always have it on hand to toss with your favorite foods.

⅓ cup lightly packed fresh basil leaves

⅓ cup white wine vinegar or freshly squeezed lemon juice

1 teaspoon salt, plus more for seasoning

½ teaspoon freshly ground black pepper, plus more for seasoning

½ cup extra-virgin olive oil

8 cups arugula, torn into small pieces if large

4 cups bite-size pieces of radicchio (from one 10-ounce head)

1 carrot, peeled

1 hothouse (European) cucumber, peeled

Blend the basil, vinegar, 1 teaspoon of salt, and ½ teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.

Place the arugula and radicchio in a wide, shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl and pat the shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.

Toss the salad with enough basil dressing to coat. Season to taste with salt and pepper, and serve.

Do-Ahead Tip

The vinaigrette and salad can be prepared one day ahead. Cover separately and refrigerate. Whisk or shake the dressing to blend before using.

4 to 6 servings

I make this salad most often in the winter and early spring months, when there aren’t a lot of vegetables in the market. The olives and cheese make it a bit more substantial than most green salads.

Sherry vinegar is the special ingredient in the versatile dressing. It’s Spain’s version of balsamic vinegar and it’s less acidic than other vinegars with a mellow, sweet-and-sour taste that is just perfect with more delicate greens.

Dressing

3 tablespoons sherry vinegar

1 large garlic clove

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil

1 (10-ounce) bag of mixed baby greens, rinsed and spun dry (about 6 cups)

1 red bell pepper, cored, seeded, and diced

½ cup pitted kalamata olives, halved

2 ounces feta cheese, coarsely crumbled

Blend the vinegar, garlic, oregano, salt, and pepper in a blender until the garlic is finely chopped. With the motor running, slowly blend in the oil.

Toss the baby greens, bell pepper, olives, and cheese in a salad bowl. Drizzle with the dressing and toss to coat.