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Monday December 01. 2008


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PROSCIUTTO SALAD

With Bellindora Champagne Pear Vinegar and Shallot Vinaigrette

Serves 4 as a first course or 2 as light lunch with cheese

1 head Boston lettuce, washed and torn into pieces

1 apple or pear, peeled, if desired, and cut into

1/2-inch cubes

3 ounces prosciutto, finely diced

1/4 cup sliced almonds, lightly toasted

2 teaspoons Dijon mustard

3 tablespoons Bellindora Champagne Pear Vinegar

1/4 cup extra virgin olive oil

1/4 cup shallots, finely chopped

1/2 teaspoon fresh tarragon leaves, minced

Salt and freshly ground black pepper to taste

1. Combine lettuce, apple, prosciutto and almonds in a large bowl.

2. Whisk mustard with Bellindora Champagne Pear Vinegar in a small bowl. Slowly whisk in olive oil to form an emulsion. Stir in shallots, tarragon, salt and pepper. Pour over salad, toss to blend and serve.

Grilled Beef Panzanella with Balsamic Fig Vinaigrette

If the weather isn’t conducive to grilling outdoors, use a grill pan for the beef in this main-dish salad. Open a bottle of your favorite red wine to accompany this dish.

VINAIGRETTE:

4-5 tablespoons Bellindora Balsamic Fig

2-3 tablespoon extra virgin olive oil

1/2 teaspoon chopped fresh thyme

1/8 teaspoon salt

Dash freshly ground black pepper

SALAD

3 1/2 cups (1/2-inch) cubed French bread (4 ounces bread)

Cooking spray (olive oil)

2 cups chopped tomato

3 tablespoons finely chopped onion

2 tablespoons chopped fresh basil

2 tablespoons grated fresh pecorino Romano cheese

1/4 teaspoon freshly ground black pepper

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)

1/4 teaspoon salt

1. Prepare grill

2. Preheat oven to 350

3. To prepare vinaigrette, combine first 5 ingredients in a

small bowl; stir with a whisk.

4 To prepare salad, arrange bread cubes in a single layer on a baking sheet.

Lightly coat bread cubes with cooking spray.

Bake at 350 for 18 minutes or until toasted.

Combine bread, tomato, onion, basil, pecorino Romano cheese, and 1/4 teaspoon pepper

in a large bowl. Drizzle vinaigrette over bread cube mixture; toss gently to coat.

Sprinkle beef with 1/4 teaspoon salt. Place beef on grill rack coated with cooking spray;

grill 3 minutes on each side or until beef is medium-rare or desired degree of doneness.

Serve beef over salad.

Yield: 4 servings (serving size: 1 steak and 1 cup salad.

CALORIES 418 (33% from fat); FAT 15.5g (sat 4.7g, mono 6.9g, poly 0.8g); PROTEIN 29.9g;

CARB 35.9g; FIBER 2.8g; CHOL 75mg; IRON 3.5mg; SODIUM 668mg; CALC 95mg

Tuna-Garbanzo Salad

This salad spotlights premium tuna. Albacore packed in oil is good choice for this recipe

2 quarts water

1 teaspoon salt

2 cups (1-inch) cut green beans (about 1/2 pound)

1/4 cup finely chopped shallots (about 2 medium)

2 fire-roasted piquillo peppers, chopped

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 garlic clove, minced

3 tablespoons light mayonnaise

2 tablespoons Bellindora Champagne Vinegar

1 teaspoon Spanish smoke paprika

4 cups arugula

1 (7.8-ounce) jar premium tuna, packed in oil, drained & flaked

1/4 cup (1 ounce) grated fresh Parmesan cheese

8 (1-ounce) slices French bread

1. Preheat broiler.

2. Bring 2 quarts water and salt to a boil. Add green beans;

cook 4 minutes or until beans are crisp-tender. Drain and

rinse with cold water; drain. Combine green beans, shallots

peppers, chickpeas, and garlic in a large bowl.

3. Combine mayonnaise, Bellindora Champagne Pear Vinegar, and paprika in a small bowl, stirring well.

Add mayonnaise mixture to bean mixture; toss gently to combine. Arrange 1 cup arugula on each of 4 plates; top each serving with about 1 cup bean mixture.

Divide tuna evenly among plates.

4. Sprinkle cheese evenly over bread slices; place bread on a baking sheet. Broil 2 minutes or until lightly toasted.

Serve toasts with salad.

Yield: 4 servings (serving size:about 2 cups salad and 2 toasts).

CALORIES 391 (26% from fat); FAT 11.5g (sat 2.2g, mono 2.8g, poly 3.6g) PROTEIN 23.7g

CARB 46.5g; FIBER 6.2g; CHOL 23mg; IRON 3.5mg; SODIUM 1.052mg; CALC 198mg