Directions:

STEP 3

Plate the caprese elements in this order: tomatoes, nectarines, burrata, basil leaves. Drizzle olive oil, balsamic or ponzu over everything and finish with salt flakes, ground black pepper and the rest of the Parmigiano Reggiano cheese.

STEP 4

Take your first bite, and get ready to be transported to the beautiful island of Capri.

Directions:

STEP 1

We’ve chosen all green vegetables for this garden pasta, but you can vary the selection according to the season and your family’s preferences. You can also choose from the many different short pasta shapes available in your local market. For a more substantial garden pasta salad, throw in some cooked chicken or shrimp. Baby arugula or fresh baby spinach would be a fine addition to this healthy and appealing garden pasta salad recipeBring a large pot of salted water to a boil. Cut the asparagus in 1-inch pieces. Blanch the asparagus, green beans and snow peas in the boiling water for 3 minutes. Lift out with a slotted spoon, reserving the boiling water for the pasta.

STEP 2

Bring the water back to a boil, add the pasta and cook until done, about 8 minutes. Add the peas for the last 2 minutes of cooking. Drain. Rinse in cold water and drain again. Toss with a teaspoon of olive oil to prevent sticking.

STEP 3

Prepare the Lemon Dressing according to the recipe and add the basil leaves as you process the dressing.

STEP 4

Toss the vegetables and pasta in a large bowl with the dressing. Garnish with thinly sliced or shaved red radishes.

Directions:

STEP 1

Prep your salad ingredients in three separate bowls. Remove any woody stems from the arugula leaves and put into the first bowl. Halve the endives lengthwise, slice into half-inch pieces and put into the second bowl. Halve the radicchio and then slice each half into thin ribbons. Put into the third bowl.

STEP 2

In a mixing bowl combine the lemon juice, vinegar, salt and thyme. Whisk well to combine. Slowly drizzle in the olive oil until the dressing is fully emulsified and the flavor is somewhat acidic but balanced.

STEP 3

Dress each of the three salad components separately and season with salt to taste.

STEP 4

On each plate, form three bands of the different salads (like the Italian flag) and, using a vegetable peeler, shave thin “curls” of Parmigiano Reggiano cheese over the top.

Directions:

STEP 1

The beets and oranges for this Parmigiano Reggiano, orange and beet salad can be prepared ahead of time and the salad assembled at the last minute. For this Parmigiano Reggiano, orange and beet salad, choose beets that are small or medium-sized. Large beets tend to be tough and are often woody in the center. Always cook beets before cutting and peeling to preserve the color and nutrients. Don’t cut off the root tip before cooking and leave at least an inch at the top.

STEP 2

Pat beets dry and slice them. Peel the oranges and cut them into slices. Arrange beets and orange slices in an attractive overlapping pattern on a large serving platter or on individual plates.

STEP 3

Toast walnuts in a preheated 350°F oven until light golden brown, about 10 minutes. Chop and sprinkle over the beets and oranges.

STEP 4

Whisk together orange juice, lemon juice and salt. Add oils in a thin, steady stream, whisking constantly. Pour dressing over salad.

STEP 5

Make ½ cup of thin slivers of Parmigiano Reggiano with a vegetable peeler. Scatter over the salad. Season with pepper and serve immediately.

Directions:

STEP 1

To make the dressing: whisk the Parmigiano Reggiano, olive oil, water, lemon juice and pepper (preferably freshly ground black pepper) together in a bowl

STEP 2

Peel the fava beans, blanch the shelled favas in salted boiling water for 30 seconds, shock in ice water and drain. If the skin on the blanched favas is tough, double peel them by removing this second skin. You should only use the inner green favas for this recipe.

STEP 3

Wash the asparagus and snap off the woody bottom of each stalk. Cut the asparagus in bite-size pieces. Wash and sort the pea shoots. Toss the favas, asparagus and peas shoots with the dressing, arrange on 4 plates. Using a vegetable peeler, make shavings from the wedge of Parmigiano Reggiano. Garnish the plates with the shavings before serving.

Directions:

STEP 1

The simplicity of this salad allows the sweetness of the pears and the earthy crunchiness of the Parmigiano Reggiano to shine. The crisp greens along with the unique taste of balsamic vinegar make this salad a winner every time.Mix the balsamic vinegar, honey and olive oil in a jar with a tight-fitting lid, and shake vigorously to blend the ingredients. Season to taste with salt and pepper.

STEP 2

Wash and dry the lettuce and divide it among four plates.

STEP 3

Peel, quarter and core the pears. (If you do this in advance, drizzle them with a little lemon juice to keep them from discoloring.) Slice one half pear per person and arrange over the salad greens.

STEP 4

Drizzle each plate with the balsamic honey vinaigrette. With a vegetable peeler, make shavings of Parmigiano Reggiano and scatter over the salad before serving.