GRILLED LEMON, RADICCIO & ARUGULA SALAD with Infusio Meyer Lemon Olive Oil and Traditional Balsamic 0
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.
BABY GEM LETTUCES with GRILLED PEACHES, BURRATA & MARCONA ALMONDS 0
by Caroline Somers
Burrata is like the goat cheese of the 90s! it’s everywhere and I shamelessly love it. Unlike it’s firmer counterpart fresh mozzarella, Burrata is softer, creamier and so delicious. In this salad, I pair it with grilled summer peaches for sweetness and salty Marcona almonds and caramelized shallots. Crisp lettuce, creamy cheese, sweet peaches, salty almonds and shallots… then the combination of Infusio Meyer Lemon Olive Oil and Pomegranate Balsamic makes it absolutely SING!
4 heads baby gem lettuces, red and green leaf
4 ripe summer peaches, halved and seeded
15 shallots, peeled and thinly sliced
1 ball Burrata (or substitute fresh buffalo mozzarella)
Sea salt and freshly ground black pepper
Infusio Meyer Lemon Olive Oil (available at SuzanneSomers.com)
Infusio Pomegranate Balsamic Vinegar (available at SuzanneSomers.com)
1 cup salted Marcona almonds
Wash the baby gem lettuces and arrange in a bowl to showcase the beautiful varieties.
To Grill Peaches:
Slice the summer peaches into wedges. Place them onto a hot grill, gently turning to char each side of the peach. Remove and set aside in an oven-proof dish. Keep warm in oven 200 degree until ready to serve.
To Caramelize Shallots:
Place a saute pan on medium high heat. Add olive oil to cover bottom of pan, then the shallots. Saute shallots, stirring frequently, until they release all the moisture and begin to caramelize. Turn down heat to medium low and continue caramelizing until they are uniformly brown and candied. The process will take about 30 minutes. Remove from pan, season with sea salt and set aside.
To Arrange Salad:
Toss the lettuce with Infusio Meyer Lemon Olive Oil, then season and sea salt and freshly ground black pepper. Arrange onto individual serving plates. Gently slice or break the burrata into 6 pieces and place a nice dollop on top of the lettuce. Arrange 3-4 hot grilled peaches on the side of the burrata. Season the cheese with additional salt and pepper. Drizzle the Infusio Pomegranate Balsamic over the top of the lettuce, cheese and peaches. Sprinkle with Marcona almonds and caramelized shallots.