Grilling in the backyard, but not hungry enough for chicken or ribs? Throw focaccia bread on the barbie and pair it with chef David Creamer's two summer salad recipes: panzanella salad and chopped salad.
Recipe: Panzanella salad (on this page) Recipe: Chopped salad with grilled focaccia (on this page)To make the oregano vinaigrette:
Combine the garlic, vinegar, oregano, parsley, honey and salt in a blender.
Blend until smooth, while motor is running slowly add the oil and process until emulsified.
Put the mixture into a 10 to 12 inch salad bowl and add it to the fridge to chill.
To make the salad:
Brush ciabatta bread with olive oil and season lightly with salt and pepper and place on grill, be sure to let some carbon build up on bread to add flavor to salad.
Once bread has been grilled, cut into 1 inch pieces.
In a medium bowl add chopped romaine and red oak, anchovies, roasted red tomatoes, roasted yellow peppers, fresh lemon(Squeeze juice from half of a lemon and zest), fresh basil, olives, ciabatta grilled crotons and salt and pepper to taste with 3 ounces of your freshly prepared oregano vinaigrette.
Toss making sure to coat greens and vegetables evenly. Place into bowl and top with fresh shaved parmesan cheese
To make the garlic-oregano vinaigrette:
Combine the garlic, vinegar, oregano, parsley, honey and salt in a blender. You can also use a stick blender in cambro. Blend until smooth
With the motor running, slowly add the oil and process until emulsified.
To make the chopped salad with grilled focaccia:
Prepare all produce and proteins as listed.
Cut the fresh focaccia into 3 inch squares.
Season the focaccia with olive oil, salt and pepper. Grill it to a medium char. Dice when done cooking.
Toss all ingredients with garlic-oregano vinaigrette dressing and season to taste. It should be lightly coated without dressing in the bottom of the bowl.
Mound in the center of 13 inch chilled pasta bowl and present garnished with micro basil.
© 2012 MSNBC Interactive
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