GRILLED LEMON, RADICCIO & ARUGULA SALAD with Infusio Meyer Lemon Olive Oil and Traditional Balsamic 3
1 pound baby arugula
1 head radicchio
Extra virgin olive oil
Sea salt & cracked black pepper
1 wedge Pecorino cheese, shaved into thin slices
Infusio Lemon Olive Oil
Infusio Traditional Balsamic
Preheat the grill to medium heat.
Chop the radicchio into 8 wedges, keeping a piece of the core attached in each wedge to make sure the leaves stay attached. Slice the lemons into thin slices across the equator of the lemons. Season radicchio and lemons with olive oil, sea salt and pepper. Place the radicchio and lemons onto the grill until nicely browned and caramelized. Time will vary depending upon the heat. Watch carefully and turn as needed. Remove from heat.
Toss the arugula with Infusio Meyer Lemon Olive Oil, sea salt and cracked pepper. Top with the warm, grilled radicchio and lemons. Drizzle with more Meyer Lemon oil, plus Infusio Traditional Balsamic, sea salt and cracked pepper. Place onto serving plates and top with thin slices of shaved Pecorino cheese.
ARTICHOKES with GRILLED LEMONS 3
by Caroline Somers
Bruce loves artichokes. It’s probably his favorite food! I have never asked what he uses to season the water, but it makes them extra special. While, he’s never measured, it’s a little of this and a little of that. The day I made these, they were so spectacular with the long stems, I left the stems on for dramatic presentation. The stems were a little stringy and not really edible, but they sure looked pretty on the platter!
10 lemons, halved
2 tablespoons Herb de Provence
1 tablespoon lemongrass
1 tablespoon dill weed
1 tablespoon dill seed
1 tablespoon celery seed
Infusio Meyer Lemon Olive Oil (available at SuzanneSomers.com)
To Prepare Artichokes:
Remove the outer tough leaves of the artichokes. Trim off the tips of the pointy leaves. Trim the stems or leave stems long for presentation. Wash the artichoke, then rub with lemon all over to prevent browning.
Prepare a larger steamer over a pot of boiling water. Add the herbs and spices into the water. Arrange the artichokes in the steamer. Cover with tightly fitted lid. Depending upon size, steam for35-45 minutes or until a leaf pulls off easily and tastes tender.
To Grill Lemons:
Place the halved lemons onto a hot grill. Cook on all sides, turning until browned all over.
Slice the artichokes in half and remove the inner purple leaves and choke, being careful to keep the tender heart in tact. Arrange the halves onto a platter and place a grilled lemon into the cavity of each heart. Place additional lemons around the edge of the platter. Drizzle the artichokes with Infusio Meyer Lemon Oil and a generous sprinkle of sea salt. To eat, squeeze the grilled lemon over the heart and leaves, including the soft pulp. Peel off the leaves, eating the tender edges, and save the beautiful heart for last with a little extra salt and grilled lemon.