I like salads that go on platters rather than bowls. This salad does look a bit like an appetizer at first glance, maybe that’s why I enjoy it so much! I love to put ingredients together on a plate and pick at them, whether it’s a lunch salad, an early evening appetizer or a side…
PEA AND PROSCIUTTO PASTA WITH RICOTTA
While you could easily add bacon or pancetta to this pasta I like the deep, salty flavor of crispy prosciutto as it pairs nicely with the creamy ricotta. After a quick sear in the skillet the prosciutto becomes very lean and easily crumbles. Prosciutto can come with a hefty price tag but a little goes…
SPRING PANZANELLA
Easier than poached and far prettier than hard boiled, these non-fussy, six-minute eggs are my favorite. The white is firm and set while the yolk is slightly runny and adds a bit of creaminess to each panzanella bite. The eggs can be cooked and peeled three days in advance, as long as they’re stored in…