Insalta con Castelfranco
Hey there, it's me, emerging freshly from my winter hibernation and finding my way back into the kitchen. After a whirlwind of travel over the past three months, I found myself in need of a brief hiatus. I couldn't bring myself to pick up a knife or glance at my kitchen during that time. The truth is, I felt utterly uninspired to shop and cook for myself after each trip. Some might label it as burnout, but I prefer to view it as a much-needed break - opting for the path of least resistance, which often involved indulging in takeout within the comfort of my living room blanket fort or occasionally catching up with friends in cozy cafe corners.
This weekend, I finally reached a turning point and declared to myself, "enough is enough!" I grabbed the first cookbook I laid eyes on above my fridge, determined to rekindle my relationship with the kitchen. After all, it's where I find my true happiness - creating delicious dishes while embracing the beautiful chaos that ensues.
So, I suppose this post serves as a dedication to embracing imperfection and recognizing that, much like the arrival of spring, renewal is always possible.
Now, let's talk about this castelfranco salad. It's the perfect segue if you're seeking something simple yet satisfying to make. For me, this speckled beauty always marks the first week of spring. Typically, I escape to the countryside, reveling in the sight of flowers blooming as I indulge in this delightful salad with its creamy dressing. While I've experimented with various dressings in the past, this time I opted for robiola, achieving the perfect harmony of creaminess and crispness.
Insalata con Castelfranco from Via Carota Cookbook
WHITE RADICCHIO, ROBIOLA, AND TOASTED HAZELNUTS
Combine the Castelfranco and other radicchio leaves in a large bowl, season with salt, and toss with dressing, mixing with your hands to coat the leaves thoroughly. Coarsely chop the hazelnuts. Sprinkle the salad with hazelnuts and thyme leaves and drizzle with honey.
DIRECTIONS
Combine the Castelfranco and other radicchio leaves in a large bowl, season with salt, and toss with dressing, mixing with your hands to coat the leaves thoroughly. Coarsely chop the hazelnuts. Sprinkle the salad with hazelnuts and thyme leaves and drizzle with honey.
Rabiolina Vinaigrette
MAKES ABOUT I CUP/240 ML, ENOUGH FOR 4 SALADS
one 100-gram package fresh Robiolina cheese (about 7 tablespoons)
I tablespoon/15 grams crème fraîche
Salt
½ cup/120 ml Via Carota Vinaigrette (below)
Whisk the Robiolina and crème fraîche together in a small bowl and add a couple of pinches of salt. Slowly pour in the vinaigrette, whisking constantly, until combined into a smooth dressing.
Via Carota Vinaigrette
MAKES ABOUT I CUP/240 ML,
ENOUGH FOR 8 SALADS
I shallot, very finely chopped (¼ cup)
' garlic clove, finely grated (about ½ teaspoon)
¾ teaspoon/2 grams sugar
½ teaspoon/1.5 grams salt
6 stems fresh thyme
¼ cup/ 60 ml aged sherry vinegar 2 teaspoons/10 ml warm water
¾ cup/180 ml extra-virgin olive oil
Place the shallots in a fine-mesh strainer and rinse with cold water. Drain them and transfer to a small bowl with the garlic, sugar, and salt. Strip the thyme leaves off the stems and finely chop the leaves (for about I teaspoon thyme); stir into the bowl. Stir in the vinegar and water. Pour the olive oil into the bowl in a slow stream, whisking all the while until emulsified.
The vinaigrette can be refrigerated for up to 3 days.