CHIAPPARELLIS SALAD

March 5, 2006

Ingredients

Iceberg & Romaine lettuce

1 cups croutons

1 large tomato

1 hard boiled egg

Dressing:

1 small bead of garlic, crushed

1/2 c. oil

1/4 c. white vinegar

1 1/2 ts. oregano

1/2 lemon squeezed

1/2 ts. salt

1/2 pepper

1/4 onion chopped

3/4 c. Parmesan cheese (grated)

1 1/2 ts. sugar

Turn humble onions into this thrifty yet luxe pasta dinner.

The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.

Like crispy gnocchi caprese and raspberry—brown butter skillet cake.

Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.

Like hot honey chicken with peaches and a dirty martini spritz.

Just as great with coffee for breakfast as it is with amaro for dessert.

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.