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Chefs’ Corner: Rossini’s Insalata al Tonno (Salad with Tuna)


Insalata al Tonno at Rossini Italian Bistro.

Looking for a light salad for a hot summer’s day that is substantial enough to work as a main course? You might want to try this delicious, rustic array from Rossini Italian Bistro. It goes together in minutes.

“This is how we eat at home,” says Maria De Rosa, whose husband, Ezio, is the chef.

The dish, like the best of all Italian food, is simplicity itself. That means you need the best ingredients you can find because you can taste just how perfect (or imperfect) each one is. At Rossini, the field greens are organic, the extra-virgin olive oil packs plenty of flavor, and the asiago cheese aged enough to make it crumbly on top of the salad.

You can also change the recipe to use what you have from your garden or what you’ve just picked up from the farmers market. Tomatoes would work beautifully, as would hard-boiled eggs, cold roasted chicken instead of the tuna, or strips of zucchini, whatever you wish.

Rossini Italian Bistro is at 2195 N.W. Military Hwy. at West Avenue. Call 210-615-7270.

Rossini’s Insalata al Tonno (Salad with Tuna)

Field greens
Olive oil
Balsamic vinegar
Canned tuna, well-drained
Asiago cheese, shaved into thin slices
Capers

Fill a salad bowl with desired amount of greens. Lightly dress the salad with olive oil and vinegar, to taste, and place on chilled plates.

Top with shreds of tuna and asiago cheese. Sprinkle capers on top. Drizzle a little more olive oil and balsamic vinegar to taste.

From Ezio De Rosa, Rossini Italian Bistro.

 

 

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Chefs’ Corner: Grape-Gorgonzola Salad at Texas de Brazil


Grape Salad with Roasted Apples and Gorgonzola Cheese

Looking for a colorful salad that’s easy to make yet filled with layers of flavor? Texas de Brazil, the steakhouse at 313 E. Houston St., has a winner in its Grape Salad with Roasted Apples and Gorgonzola Cheese.

“This salad is especially great if accompanying roasted pork loin or leg of lamb,” says chef Evandro Caregnato, who created this recipe because he wanted a salad that pairs well with wine. (With wine in mind, use only a sprinkling of sugar on the apples and try to use a sugar-free mayonnaise, such as Duke’s, if you are not making your own.)

This salad would be a refreshing addition to your Fiesta parties and get-togethers any time of year.

Texas de Brazil’s Grape Salad with Roasted Apples and Gorgonzola Cheese

2 golden delicious apples, peeled and cored
Sugar, to taste
1 1/2 cups seedless red grapes
1 1/2 cups seedless green grapes
1 1/2 cups mayonnaise
1 tablespoon lemon juice
3/4 cup crumbled gorgonzola cheese

Preheat the oven to 375 degrees. Cut the apples into 1-inch cubes and dust with a little sugar. Place the apples in a single layer in a greased pan. Roast for about 20 minutes or until lightly golden. Let cool.

Combine 1-1/2 cups roasted apples with grapes, mayonnaise, lemon juice and cheese in a large bowl. Mix well and chill before serving.

Makes 10 side-dish servings.

From Evandro Caregnato/Texas de Brazil

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