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Show 13.07
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Serves 4


1 bunch of fresh spinach ( wash and remove stems)
4 gramini mushrooms (sliced thin)
2 chipolini onions (outer skin removed and diced)
4 slices of smoked bacon (cooked crisply then minced)
1 large tomato diced
2 large eggs (boiled, remove shell and mince)
10 kalamata olives (remove pit and half)
1 Tbs. roasted pine nuts
2 oz. shredded parmesan cheese
1 oz. shredded pecorino romano cheese

Ingredients for dressing:

2/3 cup of extra virgin olive oil
1/3 cup of balsamic vinegar
1 tsp. fresh chopped thyme
1 tsp. fresh chopped rosemary
1 tsp. fresh chopped oregano
1 tsp. fresh chopped Italian parsley
1 tsp. fresh chopped basil
1 tsp. fresh chopped lavender
1 large chopped garlic (outer skin removed)
1 chipolini onion chopped (skin removed)
1 tsp. Dijon mustard
½ tsp. salt
½ tsp. black pepper (crushed)
Place ingredients in Cuisinart and mix for 1 minute.

Place all ingredients in a bowl and mix everything together. Using a large ring mold (3 inch by 2 inch) on top of a plate; add portion of salad inside ring mold (fill) and press gently down with a spoon on all sides. Lift ring mold gently and serve.

Philip Baer
Community Cook