We have a lot of cookbooks. New cookbooks, old cookbooks, foreign cookbooks, classic cookbooks. And they live everywhere.
On the bed.
On the floor.
On the counter near the door.
(The fun starts at 2:20. And I can stop with the youtube videos anytime. I just don't want to)
Like that. But with cookbooks. No sex. And no Matt Damon.
So how is it that despite owning literally HUNDREDS of cookbooks, I aways seem to cook out of the same 3-4?
For special occasions: Sunday Suppers at Lucques
I think know that Mozza and I need to take a break but its just so hard. I love that book so much. Everytime I open it I find more things I want to make and share with you. Like the perfect pizza crust. And salted butterscotch bundino*.
Remember the garbanzo beans you made for the best hummus ever? The ones I implored you to make a full pound of? Well I hope you listened because despite being one of the most humble ingredients in this salad, they are the star. Sure, there's salami and cheese, but I dug, scooped, and picked out all the beans for myself.
And I think you will too. But a bite with everything? Pretty much salad heaven. Or at least as close as you can get without baking some cheese.
*And I lack any and all willpower around butterscotch anything really and I would eat the whole bowl and if I do that I will never be easy to lift**
**In case I can't make myself liftable, I've decided I'm just going to try and fatten up everyone at the studio so I can seem dainty in comparison. Brilliant right?
I promise the amount of oregano in the dressing is not a typo. Don’t cut the amount down. Also, Nancy’s instructions are very thorough. I’m going to assume you know how to slice an onion and core and slice lettuce. If you need the directions, let me know.
1 small head iceberg lettuce, sliced into 1/4” thick strips
1 medium head radicchio, thinly sliced (1/8” or so)
1 pint small sweet cherry tomatoes (like Sweet 100’s), halved
1 1/2 cups garbanzo beans (recipe follows), drained
4 ounces provolone, sliced 1/8” thick and cut into 1/4” wide strips
4 ounces genoa salami, sliced 1/8” thick and cut into 1/4” wide strips
5 peperoncini, stems and seeds removed, thinly sliced or 1/4 cup deli style peperoncini
1/2 red onion, thinly sliced
1/2 cup Oregano Vinaigrette (recipe follows), plus more to taste
Combine the lettuce, radicchio, tomatoes, garbanzo beans, provolone, salami , pepperoncini, and onion in a large bowl. Add the dressing and and squeeze of lemon and toss gently to coat the salad. Taste for seasoning and add more salt, dressing, or lemon as needed. Serve immediately.
2 1/2 tablespoons red wine vinegar
2 tablespoons dried oregano
1 tablespoon fresh lemon juice, plus more to taste
3 cloves garlic, 1 smashed and 1 minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups extra virgin olive oil
Combine the vinegar, oregano, lemon juice, garlic, salt and pepper in a medium bowl and whisk to combine. Set aside for 5 minutes to allow the oregano and garlic to mingle with the other ingredients. If you make the dressing the day before you can skip this step like I did. While whisking, slowly drizzle in the olive oil. Taste for seasoning (I like to check seasoning with a piece of lettuce). The dressing can be made 3 days in advance. If you make it in advance, bring it to room temperature and whisk to combine OR make it in a mason jar and just shake the bejeezus out of it. (Don’t forget the lid).
16 ounces dried garbanzo beans, soaked overnight
2 tablespoons kosher salt
1/2 cup extra virgin olive oil
1 large carrot, cut into large chunks
1 large celery rib, cut into chunks
2 dried chile de arbol
16 cloves (about 1 big head) garlic, peeled
1/2 yellow onion, cut in half
Drain the beans, and put them in a large pot with enough water to cover them by 1 1/2 inches (4 cm), salt, and olive oil. Place the carrot, celery, chile, garlic and onion in a piece of cheese cloth and tie it into a bundle with kitchen twine. Add it to the pot and bring the pot to a boil over high heat. Reduce the heat and simmer for 2 hours, or until the beans are very tender and creamy (It can take from 1 to 4 hours, depending on how old the beans are). If the beans start to look dry, add more water. You never want the beans to be covered by more than 1 1/2 inch of water. Nancy Silverton says so.
When the beans are creamy, turn off the heat and allow the beans to cool in the cooking liquid. Remove and discard the cheese cloth bundle. The beans can be prepared up to this point up to one week in advance and stored in the cooking liquid in the fridge.
The beans can also be frozen in the cooking liquid. I like to do it in 2 cup portions (aka the same as a can of beans).