Panzenella Salad

Recipe, photo and video by Chef Paul Cullen
Paul’s Kitchen & Cullen-ary Co.
I had this salad at during a visit to the Poggio Rubino Winery in Montalcino, Italy last September. Poggio Rubino is a family-run winery located in the heart of Montalcino — it’s a truly amazing place! We make frequent trips  to the region with a group of friends annually,

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Jumbo Shrimp-Watermelon Salad with Aged Gouda, Pine Nuts, Pea Shoots and Sweet-Herb Vinaigrette

Recipe by Chef Matthew Cornelius, HookedPhoto by Grant L. Gursky
FOR VINAIGRETTE
2 bunches basil
3 bunches parsley
2 oranges, for zest
2 cups olive oil
1 cup Champagne vinaigrette
¼ cup sugar
MAKE THE DRESSINGPick all of the herbs off of the stems. Zest the Oranges. Add herbs, orange zest, Champagne vinaigrette, olive oil and sugar to food processor.

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Charred Broccoli Salad

With Pickled Onion, Candied Cashews,
Spicy Mayo & Soy-Ginger
Recipe by Chef Scott Viselli, Northeast Seafood KitchenServes 4Prep Time: 20-30 minutes
FOR THE PICKLED ONIONS:•  1 red onion•  1 cup red wine vinegar•  1 cup sugar•  2 Tbsp salt
Thinly slice onion on a mandolin. Combine sugar, salt and vinegar in a saucepot and bring to a boil until sugar dissolves.

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