INGREDIENTS FOR THE SALAD 2 large romaine hearts, chopped 1/2 lb. salami 8 oz. mozzarella balls, halved 1 c. quartered artichoke hearts 1 c. cherry tomatoes, halved 1 c. chopped pepperoncini 1/2 c. sliced olives FOR THE RED WINE VINAIGRETTE 1/2 c. extra-virgin olive oil 1/4 c. red wine vinegar 1 tsp. dijon mustard 1/2 […]
Based on the classic bistecca Fiorentina–grilled porterhouse–this dish uses sirloin strip steaks, which are leaner (and, because they’re boneless, a little easier to grill) than porterhouse. Lemon juice is a traditional accent in the dish, meant to cut the richness of the meat. Use a mandoline to slice the artichokes thinly and evenly. Ingredients 4 […]
This dish gets a generous sprinkling of grated Parmesan cheese, which becomes satisfyingly rich when stirred into the kale, artichoke hearts, and baked chicken. We found that smaller chicken breasts (about 5 ounces each) will cook more easily in the time frame. Trim larger breasts and use the remaining chicken for tomorrow’s soup or stir-fry. […]