One of my dearest friends, Sandy inspired this now vegetarian dish when she made it for my family while our husbands were both attending professional school. Because we were both on a tight budget, we would cook for each other in place of going out to eat. We did it with two other friends who loved to cook, so three nights a week my family had gourmet meals that I didn't have to make, and the other night I would cook for their families. Quite a few of my favorite recipes came from doing our meal swap.
"Chick'n", Spinach and Radicchio Salad
8 ounces fresh spinach
3 ripe Roma tomatoes, diced
2-3 tablespoons pine nuts, lightly toasted
4 sun-dried tomatoes, diced
2-3 tablespoons capers
1/2 cup sliced black olives
1/2 cup julienne-cut radicchio
2 cups orzo pasta, cooked and chilled
fresh cracked pepper to taste
1. Heat about 4 tablespoons of extra virgin olive oil in a saute pan on medium high. Add the gardein chick'n and cook about 2-3 minutes on each side. Slice and set aside to cool.
2. In the order listed, place all ingredients, except the parmesan and the chick'n, in a chilled mixing bowl and toss.
3. Top with chick'n and vinaigrette.
Roasted Garlic Lemon Vinaigrette
1/4 cup red wine vinegar
3 tablespoons honey
1/2 teaspoon salt
3 whole garlic cloves, roasted (click here for easy directions for roasting garlic)
3/4 cup extra virgin olive oil
1/2 lemon, juiced (no seeds)
1. Place vinegar, honey, salt and roasted garlic in a blender. Add olive oil and lemon juice and blend until smooth.
2. Serve over salad.