Best Salad Al Forno Recipes

PASTA AL FORNO

Steps:

• For the pesto: Put the spinach, basil, nuts, olive oil, Parmesan, garlic and lemon juice in a food processor and pulse until well combined. Transfer to a bowl and stir in some salt and pepper.
• For the pasta: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil over high heat. Add the shells and cook until al dente, about 10 minutes. Drain and set aside, making sure to reserve a cup or so of pasta-cooking liquid.
• While the pasta cooks, mix the ricotta with 2 tablespoons of olive oil and some salt and pepper in a small bowl. Mix the breadcrumbs with the remaining 2 tablespoons of olive oil, the Parmesan cheese, lemon zest and some salt and pepper in another small bowl.
• When the pasta is ready, put it in a large bowl and mix in the pesto, tomatoes, and enough reserved cooking liquid to make a sauce. Transfer the mixture to a 9-by-13-inch baking dish, dollop with the seasoned ricotta and top with the breadcrumb mixture. Bake until golden and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

SALAD AL FORNO

Steps:

• Make the vinaigrette: whisk together the mustard and ¼ cup vinegar in a bowl.
• Slowly whisk in the olive oil; add up to ¾ teaspoon salt, and then fold in the cabbage.
• Set aside for 1 hour, at room temperature, so the cabbage has a chance to marinate.
• Preheat broiler, lay out the bacon on a pie plate or baking sheet.
• Broil the bacon, turning once, for about 5 minutes, or until it browns.
• Remove the bacon from the broiler, and immediately add the remaining vinegar to the pan; swirl together, and pour the vinegar and bacon into the cabbage; toss to combine.
• Line a large platter or individual salad plates with the bitter greens and lettuces.
• Top with the cabbage mixture and serve immediately.