Michael Chiarellos Raw Corn Arugula And Pecorino Romano Salad Food

RAW CORN, ARUGULA, AND PECORINO SALAD WITH GRILLED CHICKEN BREAST

Steps:

• Prepare a grill or grill pan. Season both sides of the chicken with spice rub, salt and pepper. Brush the chicken breasts on both sides with olive oil. Grill skin side down, until well-browned and cooked through, about 8 minutes on each side.
• While the chicken is cooking, make the salad. Combine the corn kernels, arugula, and oregano in a bowl. Add desired amount of citrus vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the pecorino onto the salad. Toss lightly.
• Slice chicken into bite size pieces, place on top of salad and serve.
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly and add the red pepper flakes, and toss. Immediately turn the spice mixture out onto a plate to cool. Put mixture in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• Cut off and discard the stem ends of 2 oranges. Cut into quarters, cut out the core, and pull out seeds. Place in a blender or food processor. Squeeze the juice from the remaining orange into the blender and add the red onion, sage, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little warm water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, shake it up in a jar or return it to the blender and blend until smooth again.

MICHAEL CHIARELLO'S RAW CORN, ARUGULA. AND PECORINO ROMANO SALAD

Steps:

• Corn goes into the bottom of the bowl, then the arugula and oregano on top of that, salt and pepper over that. You can now wrap with cling wrap and stuff into the 'fridge for quite a few hours without damage.
• Make the dressing: Clean the shallot and the citrus, and cut off the stem ends and any nasty bits.
• Juice one lemon and one orange, and add juice to a blender.
• Chop the other citrus (remove the pits, leave the skin on!) into chunks and toss into blender.
• Chop the shallot, and add that to the blender.
• Pulse to start, then blend to a liquid.
• Remove the top while the blender is running and slowly add the olive oil in a steady stream.
• Dressing will be thick like a mayonnaise. Dressing will keep for several weeks in a jar in the fridge, but may separate. If it does, simply blend again to return to mayonaise-like state.
• When ready to serve, dress the salad with one cup of the dressing and toss it well, then shave the cheese over top with a potato peeler and serve.
• Now, all together, say "YUMMMMMMMMM -- .

TOMATO "CARPACCIO" WITH ARUGULA AND HERB SALAD

Steps:

• For the vinaigrette: In a medium bowl, combine the lemon juice, shallots, and garlic. Slowly whisk in the olive oil to form an emulsion. Add the chopped herbs. Stir in the diced tomatoes and Sweet 100's and mix well. Season with salt and pepper.
• To assemble: On a round platter, arrange the sliced tomatoes in concentric circles, slightly overlapping the slices and alternating colors if using both red and yellow tomatoes. Season with salt and pepper.
• Spoon the tomatoes from the vinaigrette over the sliced tomatoes, leaving some of the vinaigrette in the bowl. Toss the arugula in the bowl with the remaining vinaigrette. Season with salt and pepper. Arrange the arugula in the middle of the platter. Using a vegetable peeler, shave thin slices of Parmesan over the tomatoes and arugula. Pass freshly ground black pepper. Serve at room temperature.

ROMANO PASTA SALAD

Steps:

• Combine all ingredients and refrigerate. Check to see if more dressing is needed.

RAW CORN AND RADISH SALAD WITH SPICY LIME DRESSING

Steps:

• In a bowl, blend lime juice, Splenda, cumin.
• Add the oil to the mixture and then season with salt and pepper.
• In the meantime, boil corn cobs for about 5 minutes (if you'd like you can leave them raw.).
• Cut kernels off of corn cob and put in a bowl.
• Add radishes, cilantro, and dressing to the corn.
• Season with more salt and pepper, if necessary.

MICHAEL CHIARELLO'S GREMOLATA

Steps:

• Mix together all the ingredients in a small bowl.
• Refrigerate in an airtight container.
• Use within 3 days.
• I like to add a couple of tbls of a good Parmesan cheese also!

ARUGULA SALAD WITH FENNEL, ORANGES AND PECORINO ROMANO

Steps:

• Prepare fennel - using only the white bulb, shave thin slices on a mandolin or with a very sharp knife. Set aside.
• Prepare pecorino-romano cheese - finely grated cheese does NOT have enough flavor "punch", so buy your cheese in bulk and create larger pieces, such as match-stick size or larger shavings.
• On 4 cold plates, arrange arugula. Top with orange sections, shaved fennel and pieces of pecorino-romano cheese.
• Drizzle with olive oil and balsamic vinegar or balsamic "glaze" (see note below). Finish with a grinding of fresh black pepper and serve.
• NOTE: You can find balsamic "glaze" in gourmet or Italian stores. It is a thicker, more concentrated balsamic vinegar.