Salad Al Forno Recipes

FENNEL AL FORNO

Steps:

• Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs' tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary).
• In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)
• Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.

VERDURE AL FORNO

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil. Coat the bottom of an 8-inch square baking dish with the oil. Arrange enough of the zucchini slices over the bottom of the dish in a single layer to cover. Sprinkle with one third of the salt and pepper. Pour 1/3 cup of the heavy cream over the zucchini and sprinkle with 1/3 cup each of mozzarella cheese and fontina cheese.
• Sprinkle with 2 tablespoons of Pecorino Romano cheese, then with 1/3 cup of bread crumbs. Repeat layering the ingredients two more times. (The vegetables can be assembled 8 hours ahead. Cover and refrigerate. Bring to room temperature before proceeding.) Place the baking dish on the baking sheet and bake uncovered until golden brown on top and the sauce bubbles, about 40 minutes. Serve immediately.

AGNELLO AL FORNO

Steps:

• Layer onions, garlic, and potatoes in the slow cooker.
• In a skillet over med-high heat, warm 1 tablespoon oil until very hot; add half the meat and cook until browned on all sides (4-5 minutes); transfer to the cooker.
• Repeat with the remaining oil and meat.
• Add half of the herbs and all of the pepper to the cooker; season to taste with salt.
• Top with the tomatoes and dot with butter.
• Cover and cook on LOW until the lamb is fork-tender, 8-10 hours.
• An hour before the end of cooking time, sprinkle the remaining herbs on top of the meat and vegetables; serve with rice and green salad.

SUMMER SALAD WITH BAKED RED ONIONS (INSALATA DI CIPOLLE AL FORNO)

Steps:

• 1. Preheat the oven to 400 °.
• 2. Put the unpeeled onions on a baking sheet and bake until the onions feel tender when pinched, about 1 hour. Remove from the oven and allow to cool.
• 3. Put the eggs and enough water to cover in a pot and place it over high heat. When the water begins to boil, reduce the heat to a simmer and cook the eggs for 10 minutes or less, depending on how dry you like the yolk. Place the pot under cold running water to cool the eggs and stop the cooking.
• 4. Peel the onions and cut into 1-inch chunks. Place them in a salad bowl.
• 5. Cut the tomatoes into wedges and add them to the onions
• 6. Put the anchovies, capers, vinegar, and salt in a food processor and pulse until almost creamy. Add the olive oil and run the processor just long enough to blend it into the dressing.
• 7. Peel the hard-boiled eggs, cut them into wedges, and add to the salad bowl.
• 8. Pour the dressing over the salad and toss gently. If adding the tuna, drain it and toss with the salad. Serve at room temperature.

SALAD AL FORNO

Steps:

• Make the vinaigrette: whisk together the mustard and ¼ cup vinegar in a bowl.
• Slowly whisk in the olive oil; add up to ¾ teaspoon salt, and then fold in the cabbage.
• Set aside for 1 hour, at room temperature, so the cabbage has a chance to marinate.
• Preheat broiler, lay out the bacon on a pie plate or baking sheet.
• Broil the bacon, turning once, for about 5 minutes, or until it browns.
• Remove the bacon from the broiler, and immediately add the remaining vinegar to the pan; swirl together, and pour the vinegar and bacon into the cabbage; toss to combine.
• Line a large platter or individual salad plates with the bitter greens and lettuces.
• Top with the cabbage mixture and serve immediately.