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Trio of Italian Summer Salads

Lorrain Orbon of Tuscan Hen Foods

Chef demonstration
Salads
Spring

Demonstrated at Green City Market on June 18, 2016 

Roasted Corn and Arugula Salad

Serves 8
Ingredients

3 Tbsp. white Wine Vinegar 
1 Tbsp. Co-Op Pablano Mustard Sauce
2 Tbsp. shallot, diced 
1/2 cup extra virgin olive oil
1 yellow or orange Bell pepper, diced
6 large ears corn, husked, grilled and removed from cobb
1/2 cup green onion, thinly sliced 
1 lb cherry tomato, halved
2 Tbsp. chopped fresh marjoram 
8 oz feta cheese 
1/2 lb fresh pasta, cooked al dente
8 oz baby arugula 
salt and pepper, to taste
Grated Parmesan, to serve 
Method: 
Mix the first 4 ingredients for the dressing together in a small bowl.
In a large bowl, combine all the remaining ingredients.
Toss gently with dressing to combine. Refrigerate fir at least 2 hours. Salad may be made one day in advance (wait until just before serving to add arugula and herbs) 

Panzanella Salad 

serves 8
Ingredients
1/4 cup white wine vinegar 
1 tsp. grated lemon zest
1 clove garlic, minced
1/2 cup extra virgin olive oil
4 cups day old Italian bread, crusts on, cut in 1 inch cubes 
4 cups heirloom tomatoes, cut in large chunks
1 cucumber, skinned, seeded and cut in large chunks
1 yellow bell pepper, cut in large chunks
1/2 red onion, sliced thinly
1 bunch fresh basil chiffonade 
salt & pepper, to taste
1/2 cup grated Parmesan
Method:
Mix the first 4 ingredients for the dressing in a small bowl.
In a large bowl combine all salad ingredients.
Toss gently with dressing to combine.
Refrigerate overnight to let the flavors marinate. 
*Note: If you do not have day old bread, toss bread cubes with 3 tbsp olive oil and bake at 300 for 7-10 minutes 

Caprese Pasta Salad 

Serves 4
Ingredients
1/4 cup white wine vinegar 
2 tsp. grated lemon zest
1 clove garlic, minced
1/2 lb Tuscan Hen Foods Basil Fettucini 
1/2 lb cherry tomato, halved
1lb small fresh mozzerella balls 
1 bunch fresh basil, chiffonade 
salt & pepper, to taste
Method:
Mix all ingredients for the dressing together in a small bowl.
Cook the pasta to al dente.
Toss the pasta gently with all remaining salad ingredients. 
Serve at room temperature. 

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