![]() ![]() Divide the salad evenly among 4 plates and serve with crostini.Īrugula, Apple and Fennel Salad with Citrus Vinaigrette and Three-Cheese Crostiniįrom Valerie’s Home Cooking by Valerie BertinelliĮxcerpted from Valerie’s Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Toast the walnuts or pine nuts, as I used, to bring out the taste.īrush tops lightly with olive oil and bake.Ĭombine the cheeses and seasonings and spread the mixture on the bread return to the oven and bake a few more minutes until browned and toasty.Īdd the dressing to the salad ingredients and toss. Rinse, dry and thinly slice a fennel bulb. Instead the dressing will slide off and pool at the bottom of your bowl, where all that extra liquid will make the whole salad go soggy and limp faster.Ĭore and thinly slice a granny smith apple. I gathered the ingredients and got started making lunch.īegin by whisking together the vinaigrette ingredients.ĭry the salad greens with a salad spinner or blot dry. Even a little bit of water on your greens will repel the oils in salad dressing, preventing it from coating the leaves. Outside, the temperature was plunging to zero but we were cozy with the wood-burning stove filling the house with its warmth. Preparing Arugula, Apple and Fennel Salad with Citrus Vinaigrette and Three-Cheese CrostiniĪfter a couple of days of heavy snow, we welcomed the bright, sunny Saturday at home. Snippets from the pages of Valerie’s cookbook. Here is the cover of Valerie’s Home Cooking cookbook. Jared liked my suggestion to top the salad with grilled chicken or cooked shrimp to make it more substantial. But even with the Three-Cheese Crostini, we wished it was a little more filling. As you can see, he enjoyed a large plateful.Īs a first course or a lunch meal, this salad is perfect. He is a huge burger or sushi guy and I didn’t think he would be interested in a salad. Jared was hungry and to my surprise wanted to eat the salad with us. While home on college break, our grandson came bouncing into the kitchen just as my husband and I were preparing to sit down to lunch and sample this salad. Valerie’s Home Cooking cookbook would make an excellent housewarming gift as well as being a great reference cookbook for your own home. Recipes include breakfast, dinner, sweet treats, cocktails, and salads. ![]() There is also a section on metric equivalents, index and acknowledgements. The recipes use common ingredients you probably have in your home with clear instructions and lovely color photos. The cookbook consists of 266 pages, with a short introduction about her life and cooking interests. I find them down-to-earth, casual yet with an elegance making even an after-work dinner special. Valerie’s Home Cooking, featuring More than 100 Delicious Recipes to Share with Friends and Family are easy to make, fresh, and uncomplicated. This passion inspired her cooking show, Valerie’s Home Cooking on Food Network. Valerie writes, that today, she gets the most pleasure from sharing love from her kitchen, creating new experiences and filling the table with delicious food for long-time friends and family. Many of you will remember Valerie for her roles as Barbara Cooper on the sitcom One Day at a Time (1975–84), Gloria in Touched by an Angel (2001–03) and Melanie Moretti on the sitcom Hot in Cleveland (2010–15). ![]() That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional. I think it is perfect during these January days as we try eating lighter after the holidays. I am sharing Valerie’s, easy recipe for Arugula, Apple and Fennel Salad with Citrus Vinaigrette and Three-Cheese Crostini. The publisher gave me a free copy to look through and review. Spunky and adorable, Valerie Bertinelli recently released a cookbook titled, Valerie’s Home Cooking. ![]()
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