Marvin Daviss Salad To Accompany Risotto Recipes

MARVIN DAVIS'S SALAD TO ACCOMPANY RISOTTO

Steps:

• Remove any core from the radicchio. Rinse the leaves and pat or spin dry. Put the leaves in a salad bowl.
• Add the slivers of tomatoes, capers, pine nuts and sprinkle with peppercorns.
• Sprinkle with vinegar and toss. Sprinkle with oil and give one final tos

VEGGIE RIBBON SALAD

Steps:

• Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
• Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
• Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

RISOTTO SALAD

Steps:

• Rinse the rice well in cool water.
• Drain well and set aside.
• Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
• Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
• Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
• Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
• Add the stock and salt to taste.
• Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.
• Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
• Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
• When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
• Toss gently to mix.
• Season with the black pepper or crushed red pepper flakes.
• Serve at room temperature.

GAZPACHO SALAD WITH CROUTONS

Steps:

• Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry.
• Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper.
• Arrange tomatoes, pepper, cucumber, and onion on a platter. Toast bread, then cut into 1/2-inch cubes and sprinkle over salad. Season with salt and pepper and drizzle with vinaigrette; serve.

SUMMER RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.