Branzino Makes the Salad

We’ve been enjoying Branzino on these late summer days. This is our new favorite recipe. Assemble the following for a perfect late-summer salad: Arugula (4 oz) Green Beans (1 lb) Baby potatoes (2 lbs) tossed with extra virgin olive oil* Continue reading Branzino Makes the Salad

Radicchio and Endive Salad

Toss together a fresh and crispy salad with Radicchio, Endive, and DOP Parmigiano Reggiano cheese. Make this salad supreme with Ravida Nocellara del Belice Extra Virgin Olive Oil, Acetaia Cattani White Balsamic Vinegar, and a squeeze of lemon. And, be Continue reading Radicchio and Endive Salad

How to Dress a Salad: Mixed Greens with Balsamic Vinaigrette

Mixed Green Salad with Balsamic Vinaigrette and Parmigiano-Reggiano DOP This salad makes the most of the truly special flavors of good olive oil and balsamic vinegar, perfectly paired with DOP Parmiggiano Reggiano. Here’s how to dress a salad: 1 clove Continue reading How to Dress a Salad: Mixed Greens with Balsamic Vinaigrette

DRESS UP YOUR LETTUCE WITH LEMON DRESSING

A yummy spring favorite, and made to perfection with the new award winning RAVIDA Extra Virgin Olive Oil 2015, a GOLD award winner in the 2016 New York International Olive Oil Competition. Boasting an aroma of freshly mown hay, some Continue reading DRESS UP YOUR LETTUCE WITH LEMON DRESSING

Salad Season: Add Crunch to Your Recipe

Today’s Washington Post Food Section, features a salad featuring fennel, celery root, parsley, and red onion, from Frankies Spuntino restaurant. This crispy crunchy salad spans the seasons! For the perfect pairing for this crunchy salad, we recommend an olive oil from Continue reading Salad Season: Add Crunch to Your Recipe