Crostini neri

Active: 15 minutes; Total: 30 minutes; Yield: 8 servings

Carrot, minced	1 medium
Celery, minced	1 stalk
Onion, red, minced	1 small
Rosemary, fresh, minced	2 tablespoons
Sage, fresh, minced	2 tablespoons
Olive oil, extra virgin	2 tablespoons
Salt	Pinch
Bay leaf	1
Chicken livers, cleaned, chopped	1 pound
Capers, rinsed	2 tablespoons
Anchovy paste	30 grams
Butter, unsalted	60 grams

1. In a medium saucepan over medium-low heat, warm the oil, and then add the vegetables and herbs with a pinch of salt; sauté for 10 minutes. 
2. Add the livers with the bay leaf; stir with a wooden spoon until browned nicely. 
3. Cook for 20 minutes, stirring occasionally. 
4. Stir in the capers, anchovy paste, and butter; remove and discard the bay leaf. 
5. Transfer the mixture to a food processor, and pulse until smooth. 
6. Serve with toasted bread. 

Recipe modified from VisitTuscany.com.

Cauliflower piccata

Active: 15 minutes; Total 30 minutes; Serves: 4

Cauliflower, cut into 2-inch florets	1 head
Oil, extra-virgin olive
Salt, kosher
Pepper, freshly ground
Chickpeas, drained	15 ounces
Shallot, finely chopped	1
Garlic, finely chopped	3 cloves
Stock, vegetable	1 cup
Butter, unsalted	4 tablespoons
Capers, drained	2 tablespoons
Lemon, zested and juiced	1
Parsley, chopped	Garnish

1. Preheat your oven to 425°F. 
2. Place the cauliflower florets onto a sheet pan, and drizzle with 2 to 3-tablespoons of oil. 
3. Season with salt and pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. 
4. Remove from the oven, add the chickpeas, and toss to combine. 
5. Heat a medium skillet to medium high; add 1-tablespoon oil and the shallots, and sauté until soft and fragrant, about 1 minute. 
6. Add the garlic, and cook 1 minute longer, stirring constantly to keep from scorching. 
7. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. 
8. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. 
9. Season with ½-teaspoon salt, and a few pinches of pepper. 
10. To serve, place the cauliflower and chickpeas on serving plates, top with the lemon caper sauce, and garnish with parsley before serving. 

Recipe from NYT Cooking.

Scallops with tangerines, fennel & pistachios

Fennel bulbs, thinly sliced	2 small
Tangerines, peeled, segmented, pith & skin discarded	2
Tangerine juice	6 tablespoons
Oil, extra-virgin olive	¼ cup + ½ cup
Salt
Pepper, freshly ground
Sea scallops, fresh	10
Fennel seeds, ground	1 teaspoon
Butter, unsalted	2 tablespoons
Capers in brine, drained, patted dry	2 tablespoons
Olives, green, sliced	¼ cup
Pistachios, roasted, unsalted, coarsely chopped	¼ cup

1. In a large bowl, soak the fennel in iced water. 
2. In a medium bowl, whisk together the juice and ¼ cup oil; season with salt and pepper. 
3. Drain the fennel, and blog dry; add to the dressing, and toss to coat. 
4. Mound the salad on plates. 
5. Season the scallops with salt and pepper; rub with ground fennel seed. 
6. In a large skillet, heat ½ cup oil until shimmering over high heat. 
7. Add the scallops and cook until browned on the bottom, about 3 minutes. 
8. Add the butter and capers to the skillet, and then turn the scallops over and cook until white through out, about 2 minutes. 
9. Set the scallops on the fennel salad. 
10. With a slotted spoon, strain out the capers and scatter over the salad with the tangerine segments, olives and pistachios. 

Recipe adapted from Food&Wine.com.

Salad dressings

This list will be updated as I test new recipes. Suggested accompaniments include salad greens, tomatoes, fresh fruit, smoked fish, cooked chicken, and whatever else might tickle your fancy.

Classic vinaigrette

Vinegar, red wine	2 tablespoons
Mustard, Dijon	2 tablespoons
Salt, kosher	½ teaspoon
Pepper, freshly ground
Oil, olive	1/3 to ½ cup

1. Whisk the vinegar together with the mustard, salt, and pepper.
2. Gradually whisk in 1/3 to 1/2 cup oil.

Roasted garlic

Garlic, top removed	1 head
Oil, olive	Drizzle
Parmesan, grated	3 tablespoons

1. Wrap the garlic in foil, and roast at 400F until tender, about 35 minutes.
2. Cool, then squeeze out the cloves.
3. Make the classic vinaigrette, adding the garlic and cheese.

Basil-walnut

Oil, olive	¾ cup
Walnuts, toasted	3 tablespoons
Lemon juice	3 tablespoons
Basil	1 cup
Garlic	1 clove
Salt, kosher	1 teaspoon

1. Blend the oil, walnuts, juice, basil, garlic, and salt in a blender.

Miso-ginger

Miso paste	2 tablespoons
Ginger, peeled, grated	4 tablespoons
Lime juice	2
Garlic	2 cloves
Scallion, chopped	1
Sriracha	1 teaspoon
Sugar	½ teaspoon
Oil, vegetable	½ cup

1. Blend miso paste, ginger, juice, garlic, scallion, Sriracha, and sugar in a blender.
2. Gradually blend in oil.

Creamy caper-herb

Mayonnaise	2 tablespoons
Mustard, Dijon	2 tablespoons
Vinegar, red wine	2 tablespoons
Shallot, minced	1
Capers, chopped	2 tablespoons
Scallions, chopped	1 tablespoon
Parsley, chopped	1 tablespoon
Tarragon, chopped	1 tablespoon
Salt, kosher	½ teaspoon
Olive oil	½ cup

1. Whisk the mayonnaise, mustard and vinegar with the shallot, capers, scallions, parsley, tarragon, and salt.
2. Gradually add the oil.

Cajun scallion

Egg, pasteurized	1 large
Mustard, Creole	2 teaspoons
Vinegar, white	2 teaspoons
Cajun seasonings	½ teaspoon
Oil, vegetable	½ cup
Scallions, chopped	¼ cup

1. Blend the egg, mustard, vinegar, and Cajun seasonings in a blender.
2. Gradually blend in the oil.
3. Add the scallions, and pulse to combine.

Red raspberry

Vinegar, raspberry	2 tablespoons
Shallot, chopped	1
Honey	1 teaspoon
Mustard, Dijon	1 teaspoon
Salt, kosher	½ teaspoon
Oil, olive	1/3 cup
Raspberries	½ cup

1. Blend the vinegar, shallot, honey, mustard, and salt in a blender.
2. Gradually add the oil.
3. Add the raspberries, and pulse to combine.

Carrot-ginger

Carrot, chopped	1 large
Vinegar, rice	2 tablespoons
Ginger, peeled, chopped	2 tablespoons
Sugar	1 teaspoon
Soy sauce	1 teaspoon
Sesame oil	1 teaspoon
Salt, kosher

1. Cook the carrot in boiling water until it is soft; reserve 1/2 cup of the cooking water, then drain.
2. Purée the carrot, reserved water, vinegar, ginger, sugar, soy sauce, and sesame oil in a blender.
3. Season with salt to taste.

Avocado-wasabi

Avocado, halved	1
Wasabi paste	1 ½ teaspoons
Vinegar, rice	3 tablespoons
Water	3 tablespoons
Salt, kosher	½ teaspoon
Oil, vegetable	¼ cup

1. Purée half an avocado with wasabi paste, vinegar, water, and salt.
2. Gradually blend in the oil.