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Winter Salad with Radicchio Trevigiano, Pomegranate, Apple, Pecorino Cheese, and Pandoro Croutons with Rosemary Oil

December 23, 2024 By
Winter Salad with Radicchio Trevigiano, Pomegranate, Apple, Pecorino Cheese, and Pandoro Croutons with Rosemary Oil
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Recipe by Silvia Baldini—This is the perfect season for colorful, hearty salads that highlight bitter greens and vibrant winter ingredients, and this recipe has quickly become a favorite. It captures the essence of winter with the bold bitterness of radicchio, the sweet pop of pomegranate seeds and apples, and the savory sharpness of Pecorino, all brought together by a luscious rosemary oil dressing. When choosing apples, opt for firm ones, and if possible, select pink-fleshed varieties—they’re not only stunning but also have a delightful lemony tang. Infusing the rosemary needles in high-quality extra virgin olive oil until they turn crunchy and edible adds an unexpected and delightful twist—a true winter flavor bomb! The Pandoro croutons provide the final magical touch— sweet and irresistibly festive.
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Winter Salad with Radicchio Trevigiano, Pomegranate, Apple, Pecorino Cheese, and Pandoro Croutons with Rosemary Oil
Yum
Print Recipe
Recipe by Silvia Baldini—This is the perfect season for colorful, hearty salads that highlight bitter greens and vibrant winter ingredients, and this recipe has quickly become a favorite. It captures the essence of winter with the bold bitterness of radicchio, the sweet pop of pomegranate seeds and apples, and the savory sharpness of Pecorino, all brought together by a luscious rosemary oil dressing. When choosing apples, opt for firm ones, and if possible, select pink-fleshed varieties—they’re not only stunning but also have a delightful lemony tang. Infusing the rosemary needles in high-quality extra virgin olive oil until they turn crunchy and edible adds an unexpected and delightful twist—a true winter flavor bomb! The Pandoro croutons provide the final magical touch— sweet and irresistibly festive.
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Ingredients
For the Salad:
  • 2 ½ inch thick slices Pandoro, cubed crouton size, you can substitute with brioche
  • 1 large head Radicchio Trevigiano, torn in ½ inch slices
  • 1 large ripe pomegranate, seeds removed
  • 1 large apple (such as Fuji or Granny Smith or Pink Pearl Apple if available), diced ¼ inch thick
  • 4 oz pecorino cheese, grated
  • fine sea salt and freshly ground black pepper
  • 2 tablespoons dark balsamic vinegar
For the Rosemary Oil
  • ¼ cup cup extra virgin olive oil
  • 4 tablespoons fresh rosemary needles
Servings: people
Instructions
Prepare the Pandoro Croutons
  1. Heat a skillet over medium heat. Add the Pandoro cubes to the pan and toast until golden and crisp, about 2-3 minutes per side. Remove from the heat and set aside.
Assemble the Salad
  1. In a large salad bowl, combine the torn radicchio, pomegranate seeds, and diced apple. Toss gently to mix.
Prepare the Rosemary Oil
  1. Heat the olive oil in a small saucepan over low heat. Add the fresh rosemary needles and gently warm them for 2-3 minutes, allowing the flavors to infuse and until the rosemary needles turn crunchy.
Combine and Serve
  1. Drizzle the warm oil over the salad and toss lightly to coat the ingredients evenly. The hot oil will wilt the radicchio slightly. Sprinkle the grated Pecorino at the bottom of a large serving dish or 4 individual dishes.
  2. Grate abundant Black Pepper on the Pecorino. Transfer the salad on top of the Pecorino. Top with the Pandoro croutons and serve.
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Dandelion and Radishes Salad

March 29, 2023 By
Dandelion and Radishes Salad
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Recipe by Silvia Baldini – Pay attention on your next walk. You will spot the yellow flowers and bright green leaves everywhere. It's not a weed it is Tarassico or Dandelion in italian. Pick a generous handful, maybe fill one bag, if you have the patience. Wash it. Wash it. And then wash it again. Toss the leaves with a few slices of radishes, a few teaspoons of good olive oil and sherry vinegar. Scatter wedges of 8 minutes boiled eggs on top. Reward yourself with a bitter, crunchy salad.
Dandelion and Radishes Salad
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Recipe by Silvia Baldini – Pay attention on your next walk. You will spot the yellow flowers and bright green leaves everywhere. It's not a weed it is Tarassico or Dandelion in italian. Pick a generous handful, maybe fill one bag, if you have the patience. Wash it. Wash it. And then wash it again. Toss the leaves with a few slices of radishes, a few teaspoons of good olive oil and sherry vinegar. Scatter wedges of 8 minutes boiled eggs on top. Reward yourself with a bitter, crunchy salad.
Ingredients
  • 4 cups dandelions leaves, washed and trimmed
  • 4 large pink radishes
  • 2 tablespoons sherry vinegar
  • ½ tablespoon minced shallot
  • ⅓ cup extra virgin olive oil
  • Fine sea salt and fresh ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey, optional
  • 2 large eggs, 8 to 10 minutes boiled
Servings:
Instructions
  1. Triple wash the dandelion leaves, trim the roots and dry. Place in a large bowl. Slice the radishes thin. I use a mandolin or a sharp pairing knife. Scatter the radishes on top of the dandelion.
  2. Make the dressing. In a small bowl or a mason jar. Whisk the sherry vinegar with the shallot and Dijon mustard. In a thin, steady stream, whisk in the olive oil until emulsified. Stir in the honey, if using. Season with salt and pepper and stir.
  3. Drizzle a few generous tablespoons of the dressing on the salad and toss gently. You can preserve the remaining vinaigrette covered in the fridge for a few weeks. Add the sliced eggs on top of the dressed dandelion leaves and serve.
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Italian Potato Salad

June 15, 2022 By
Italian Potato Salad
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Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
Servings Prep Time
4 to 6 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes rest time
Servings Prep Time
4 to 6 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes rest time
Italian Potato Salad
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Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
Servings Prep Time
4 to 6 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes rest time
Servings Prep Time
4 to 6 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes rest time
Ingredients
  • 4 large new potatoes
  • 1 tablespoon coarse sea salt for the boiling water
  • 1 pound fresh green beans, trimmed
  • ¼ cup extra-virgin olive oil, plus more for finishing
  • 3 tablespoons white wine vinegar
  • ¼ teaspoon fine sea salt
  • freshly ground black pepper, to taste
  • ¾ cup fresh parsley leaves, finely chopped
  • 1 cup spring onions or chives, finely chopped
Servings: people
Instructions
  1. Put potatoes in a large pot and add water to cover potatoes. Add salt and bring to a boil. Once boiling, cook for 20 minutes. Add the beans and cook for 7 more minutes, or until the potatoes and beans are just tender.
  2. Turn the potatoes and beans into a colander, separating out the potatoes. Refresh the beans under cold running water until no longer warm and drain well.
  3. When the potatoes are cool enough to handle, peel and chop into ⅓-inch chunks. If the beans are long, halve them crosswise.
  4. In a large bowl, whisk together the oil, vinegar and salt and pepper. Add the potatoes and beans and very gently toss to coat without breaking up the potatoes.
  5. Cover and let stand on the counter for at least 30 minutes.
  6. Just before serving, sprinkle with parsley and a drizzle with oil. Top with chopped spring onions or chives.
Recipe Notes

Feel free to add a handful of black olives or a chopped tomato to add color and depth to this lovely summer salad.

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Wild Ramps Pesto

April 6, 2022 By
Wild Ramps Pesto
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Recipe by Silvia Baldini — Fresh and pungent with a hint of garlic and loads of walnuts, this is the must-do pesto for the brief window in spring when wild ramps are abundant. I make it as soon as I spot the ramps, then I place it in an ice cube tray and I store it in my freezer. I toss it on pasta, spread it on sandwiches, spoon it on soups, and I serve it with lamb chops.
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Wild Ramps Pesto
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Recipe by Silvia Baldini — Fresh and pungent with a hint of garlic and loads of walnuts, this is the must-do pesto for the brief window in spring when wild ramps are abundant. I make it as soon as I spot the ramps, then I place it in an ice cube tray and I store it in my freezer. I toss it on pasta, spread it on sandwiches, spoon it on soups, and I serve it with lamb chops.
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Ingredients
  • 1 bunch bunch wild ramps, about 4 oz
  • coarse sea salt
  • ½ cup walnuts, toasted
  • ½ cup extra virgin olive oil
  • ½ cup pecorino cheese, grated
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons finely grated lemon zest
  • ½ tabelspoon sherry vinegar
  • fine sea salt and freshly ground black pepper
Servings: cup
Instructions
  1. Clean ramps and separate the greens from the stalks and bulbs.
  2. Prepare a large bowl of ice water. Blanch the greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer greens to the ice water to stop the cooking, then drain and squeeze out any extra liquid.
  3. In a large food processor, coarsely chop ramp bulbs, stalks and walnuts. Add the drained greens, olive oil, pecorino, parmesan and lemon zest , sherry vinegar and process to a coarse paste. Season with salt and pepper.
Recipe Notes

Serve tossed with spaghetti. Toss spaghetti and ½ cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino.

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Spinach Balls

April 8, 2020 By
Spinach Balls
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Recipe by Silvia Baldini — I spent many springs and summers helping my grandmother freezing spinach. We would tightly pack the freezer with as many spinach balls as we could and then enjoy them during winter. Blanching spinach before freezing helps preserve the color and taste for longer and it helps retaining the nutrients and it means that it will last a lot longer in the freezer, for up to a year. I use the spinach in soups, smoothies or simply tossed with lemon and olive oil.
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Spinach Balls
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Recipe by Silvia Baldini — I spent many springs and summers helping my grandmother freezing spinach. We would tightly pack the freezer with as many spinach balls as we could and then enjoy them during winter. Blanching spinach before freezing helps preserve the color and taste for longer and it helps retaining the nutrients and it means that it will last a lot longer in the freezer, for up to a year. I use the spinach in soups, smoothies or simply tossed with lemon and olive oil.
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Ingredients
  • 10 large bunches raw spinach
  • 1 teaspoon coarse sea salt
  • water
Servings: balls
Instructions
  1. Bring a large pot of boiling water to the boil. Add pre-washed leaves to the boiling water. Stir and cook at a rolling boil for two minutes. Transfer the leaves to a basin or large bowl of iced water. Keep the spinach submerged for another two minutes in the cold water to halt the spinach from cooking more. Dry the spinach and then squeeze all the water out by pressing with your hands. Shape the spinach in tight balls. Pack the spinach balls into freezer bags or vacuum pack them. Then seal and freeze.
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