Salad Al Forno Recipes

VERDURE AL FORNO

Steps:

• Preheat oven to 375 degrees F.
• Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

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.