Sides & Salads

The key to delicious tomato bruschetta is to use quality ingredients. If tomatoes are out of season, try sautéed broccoli rabe and garlic and top with olive oil and red pepper flakes. Or, see the notes on see recipe for using cherry tomatoes.

WHAT YOU NEED

About 20 cherry tomatoes, or 2 large tomatoes

About 16 fresh basil leaves, torn into small pieces

Flaked sea salt

8 slices coarse country bread, about ½ inch (12 mm) thick

2 cloves garlic, peeled and left whole

¼ cup (2 fl oz/60 ml) extra-virgin olive oil

Prepare a charcoal or gas grill for direct grilling over medium-high heat, or preheat a broiler.

If using cherry tomatoes, stem them and cut them in half. If using large tomatoes, core and seed them and cut into ½-inch (12-mm) dice. In a bowl, combine the tomatoes, the basil, and a pinch of salt.

If grilling, using tongs, place the bread slices over the hottest part of the fire or directly over the heat elements and grill, turning once, until crisp and golden on both sides, about 3 minutes total.

If broiling, place the bread slices on a baking sheet and slip it under the broiler, about 4 inches (10 cm) from the heat source. Broil, turning once, until crisp and golden on both sides, about 3 minutes total.

Remove from the heat and immediately rub one side of each slice vigorously with a garlic clove, using 1 clove for 4 slices.

Arrange the bread slices, garlic side up, on a serving platter or divide among individual plates. Spoon the tomato mixture on the bread, dividing it evenly. Drizzle with the olive oil and serve right away.

SERVES 4

ESCAROLE SALAD WITH APPLE, WALNUTS, DATES & MANCHEGO

WHAT YOU NEED

1 shallot, minced

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

2 tablespoons olive oil

Kosher salt and freshly ground pepper

1 head escarole, cored and chopped (about 6 cups/6 oz/185 g)

1 small, crisp sweet-tart apple such as Fuji or Honeycrisp, cored and thinly sliced

3 tablespoons walnut pieces, toasted

½ cup (3 oz/90 g) pitted and sliced Medjool dates

3 oz (90 g) Manchego cheese, shaved

In a small bowl, stir together the shallot, vinegar, and mustard. Whisk in the olive oil and season with salt and pepper. Set aside.

Put the escarole in a large bowl and toss with the dressing. Add the apple, walnuts, dates, and cheese and toss to combine. Season with salt and pepper and serve right away.

SERVES 4–6

CHICORY SALAD WITH ROASTED PEARS, STILTON & ALMONDS

Pears come to the market in fall and winter and are delicious when roasted. In the summertime you can substitute nectarines or peaches in this salad, which also provide a sweet contrast to the pungent blue cheese and toasted almonds. There are a couple ways to toast nuts: you can toast them in a dry skillet or put them on a baking sheet in a 350°F (180°C) oven. Either way, pay close attention as they burn very easily.

WHAT YOU NEED

2 Bosc pears, peeled, halved, and cored

1 tablespoon olive oil

1 teaspoon balsamic vinegar

Kosher salt and freshly ground pepper

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

2 tablespoons olive oil

Salt and freshly ground pepper

1 head chicory, cored and chopped (about 6 cups/6 oz/185 g)

4 oz (125 g) Stilton cheese, crumbled

2 tablespoons slivered almonds, toasted

To make the pears: Preheat the oven to 375°F (190°C). In a bowl, toss the pear halves with the 1 tablespoon olive oil, 1 teaspoon vinegar, and season with salt and pepper. Arrange them, cut side up, in a baking dish. Bake for 25 minutes. Flip the pears over, baste with the pan juices, and bake until golden brown and fork-tender, about 25 minutes longer. Once cool enough to handle, cut each pear half lengthwise into 4 slices. Set aside.

In a small bowl, stir together the 1 tablespoon vinegar and mustard. Whisk in the 2 tablespoons olive oil and season with salt and pepper. Put the chicory in a large bowl and toss with the dressing. Divide the dressed greens among plates. Garnish with the pear slices, crumbled cheese, and slivered almonds. Serve right away.

SERVES 4–6

GARLIC BREAD

Crisp garlic bread, flecked with fresh parsley, is the perfect accompaniment to saucy pasta dishes. Leftovers can be cut into cubes and used as garlic croutons on salads. For bread crumbs, leave leftover garlic bread on the counter to dry overnight, then blend into crumbs in a food processor, and add to pasta dishes.

WHAT YOU NEED

3 tablespoons butter

3 tablespoons olive oil

3 large cloves garlic, minced

2 tablespoons chopped fresh flat-leaf parsley

1 loaf ciabatta or other rustic bread

Kosher salt and freshly ground pepper

Preheat the oven to 350°F (180°C).

Melt the butter and olive oil in a small frying pan over medium heat. Add the garlic and cook just until it softens, about 1 minute. Remove the pan from the heat and stir in the parsley. Cut the ciabatta in half lengthwise. Using a pastry brush, cover both of the cut sides of the bread with the melted butter mixture and season generously with salt and pepper. Put the bread back together so that the buttered sides of the bread are facing each other. Wrap tightly in aluminum foil and place in the oven until warmed through, about 10 minutes.

Carefully remove the foil, slice, and serve right away.

SERVES 4–6

BRUSSELS SPROUTS WITH HONEY, ROSEMARY & HAZELNUTS

The result of tossing Brussel sprouts in honey, olive oil, vinegar, and fresh rosemary before a quick stint in the oven? Tender, caramelized, deeply scented, and crispy vegetables that even picky eaters can’t resist. This recipe is also delicious with winter squash.

WHAT YOU NEED

1 lb (500 g) brussels sprouts, quartered

3 tablespoons olive oil, plus more as needed

2 tablespoons honey

1 tablespoon balsamic vinegar

1½ tablespoons chopped fresh rosemary

Kosher salt and freshly ground black pepper

2 tablespoons hazelnuts

Preheat the oven to 400°F (200°C).

In a large bowl, toss the brussels sprouts with the 3 tablespoons olive oil, the honey, the vinegar, and the rosemary. Season generously with salt and pepper. Transfer to a baking sheet lined with parchment paper and spread in a single layer. Roast, stirring once about halfway through, until fork-tender and caramelized, about 25 minutes. If the sprouts seem dry when you stir them, drizzle with another tablespoon or more of olive oil.

In a small, dry nonstick frying pan over medium heat, toast the hazelnuts, shaking the pan a few times, until very aromatic, about 3 minutes. Pour immediately onto a cutting board, let cool slightly, and chop coarsely.

Transfer the Brussels sprouts to a serving dish and toss with the hazelnuts. Season with salt and pepper and serve right away.

SERVES 4

ROASTED BEET, FENNEL, ORANGE & WATERCRESS SALAD

The watercress adds a peppery bite to this juicy salad, which is ideal for entertaining. You could also add goat cheese or nuts to the mix for a hit of protein or crunch. Serve this salad with a seafood pasta dish, such as Seared Salmon with Farfalle & Leeks (see recipe).

WHAT YOU NEED

3 each small red and yellow beets

2 tablespoons olive oil

Kosher salt and freshly ground pepper

3 oranges

1 bulb fennel

3 tablespoons fresh orange juice

1 large shallot, minced

1 tablespoon Champagne or white wine vinegar

1 teaspoon Dijon mustard

Kosher salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

2 cups (2 oz/60 g) watercress leaves

Preheat the oven to 400°F (200°C).

Trim, peel, and quarter the beets. Pile all the beets on a baking sheet lined with parchment paper. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the beets in a single layer and roast, stirring a few times, until fork-tender, 40–50 minutes. Remove from the oven and set aside.

While the beets are roasting, section the oranges: Working over a bowl with 1 orange at time and using a very sharp paring knife, pare away the peels and pith. Carefully cut between the membranes of the orange to release each orange section. Let the sections and the juice fall into the bowl as you work. When you have cut out each section, squeeze any remaining juice from the membrane into the bowl.

Remove and discard the feathery fronds of the fennel. Quarter, core, and slice the fennel.

To make the vinaigrette, strain the orange juice into a large salad bowl. Add the shallot, vinegar, mustard, and season with salt and pepper. Pour in the olive oil slowly, whisking until well blended. Taste and adjust the seasoning.

To assemble the salad, add the warm beets, orange sections, fennel, and watercress to the bowl with the dressing. Toss to coat all the ingredients well with the vinaigrette. Adjust the seasoning again, if needed. Serve right away.

SERVES 4

GARLICKY ROASTED MUSHROOMS

Just a few simple ingredients and some time in a very hot oven make this a very flavorful side dish that can also work as a rustic sauce on top of grilled steaks. You can use any kind of mushrooms you have on hand. For a variation, add 1 tablespoon capers. Or stir in a couple tablespoons of crème fraîche and use to top over egg noodles.

WHAT YOU NEED

1 lb (500 g) white or brown mushrooms, brushed clean and quartered

3 tablespoons olive oil

1 tablespoon sherry vinegar

4 cloves garlic, minced

Kosher salt and freshly ground pepper

2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 450°F (230°C).

In a bowl, toss the mushrooms with the olive oil, vinegar, and garlic. Season well with salt and pepper. Transfer to a baking sheet and spread in a single layer.

Roast the mushrooms, stirring once about halfway through, until fork-tender and dark brown, about 25 minutes. Stir in the parsley and serve right away.

SERVES 4

LEMONY SAUTÉED KALE WITH GARLIC & GOLDEN RAISINS

Braising greens with chicken broth is a great way to add big flavor. You can substitute any greens in this recipe including spinach and chard. Golden raisins add a sweet and chewy surprise. Try substituting dried cherries or cranberries for a tangy note. Pair this dish with something meaty, such as Beef & Sausage Lasagna with Marinara (see recipe), to balance out the richness.

WHAT YOU NEED

2 tablespoons olive oil

¼ cup (1½ oz/45 g) chopped onion

3 cloves garlic, minced

1½ lb (750 g) kale, stemmed and chopped

Kosher salt and freshly ground pepper

½ cup (4 fl oz/125 ml) low-sodium chicken or vegetable broth

2 tablespoons golden raisins

Juice of ½ lemon

Warm the olive oil in a large frying pan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté just until soft, about 1 minute longer.

Add the kale and season well with salt and pepper. Toss to coat the kale evenly with the oil and sauté, stirring occasionally, until all of the kale is wilted, about 3 minutes. Add the chicken broth and the raisins and cook until the liquid is mostly absorbed, about 5 minutes.

Remove from the heat and stir in the lemon juice. Taste and adjust the seasoning. Serve right away.

SERVES 4

TRICOLORE SALAD WITH HEARTS OF PALM & PARMESAN

Red, yellow, and green lettuce leaves come together for a pretty presentation and with a variety of flavors from bitter to sweet. Eat this salad alongside Cavatappi with Pesto, Potatoes & Green Beans (see recipe), with a glass of crisp white wine, al fresco.

WHAT YOU NEED

3 tablespoons olive oil

2 tablespoons fresh lemon juice

Kosher salt and freshly ground pepper

1 head radicchio, cored and separated into leaves (about 1½ cups/1½ oz/45 g)

2 cups (2 oz/60 g) baby arugula

2 cups (3 oz/90 g) chopped romaine lettuce

1 can (15 oz/470 g) hearts of palm, drained and sliced

2 oz (60 g) Parmesan cheese, shaved

In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper. Set aside.

Tear the radicchio leaves into bite-sized pieces. In a large bowl, combine the radicchio, arugula, and romaine lettuces. Pour in the dressing and toss to coat each lettuce leaf. Stir in the hearts of palm and garnish with the shaved Parmesan. Serve right away.

SERVES 4–6

ROASTED RED PEPPER, TOMATO & SOURDOUGH CROUTON SALAD

A riff on a panzanella, this pretty salad is a nice accompaniment to a warm bowl of pasta. Store tomatoes at room temperature, not in the refrigerator, since cold temperatures turn tomatoes mushy and mealy. If it isn’t tomato season, choose cherry tomatoes (about 1¼ lb/625 g, halved), which tend to be flavorful all year round and make a great substitution in this salad.

WHAT YOU NEED

6 small sweet, red tomatoes such as Roma or Campari (about 1¼ lb/625 g total weight)

2 red bell peppers

1 tablespoon unsalted butter

4 tablespoons (2 fl oz/60 ml) olive oil

3 thick slices (about 1 inch/2.5 cm) sourdough bread, cut into ½-inch (12-mm) cubes

Kosher salt and freshly ground pepper

1 shallot, chopped

2 teaspoons red wine vinegar

2 tablespoons chopped fresh basil

Cut the tomatoes into ½-inch (12-mm) pieces and put in a large nonreactive bowl.

Using tongs or a large fork, hold 1 pepper at a time directly over the flame of a gas burner, or place directly on the grate. Roast, turning as needed, until blistered and charred black on all sides, 10–15 minutes total. (Alternatively, place the peppers under a preheated broiler, as close as possible to the heating element, and roast to char them on all sides, turning as needed.) Transfer the peppers to a bowl, cover with plastic wrap or a clean kitchen towel, and set aside to steam until cooled, about 20 minutes. Once cool, peel or rub away the charred skins, then seed and chop the peppers. Add to the bowl with the tomatoes.

In a nonstick frying pan over high heat, melt the butter in 2 tablespoons of the olive oil. Add the cubed sourdough and season well with salt and pepper. Toast the bread, stirring only occasionally so that each side has time to brown, until nice and golden on all sides, about 5 minutes total. Add the croutons to the bowl with the tomatoes and peppers.

In a small bowl, stir together the shallot and vinegar. Whisk in the remaining 2 tablespoons olive oil and season with salt and pepper. Pour the dressing over the tomatoes, peppers, and croutons and toss to coat well. Stir in the basil, then taste and adjust the seasoning. Serve right away.

SERVES 4–6