ORIGINAL APPETIZERS: GRILLED ASPARAGUS AND RADICCHIO SALAD Thursday, May 26, 2011
So the time has come to spin, collapse, retwist and replace our personal umbrellas for the taller ones that shade us from the ever-increasing-and-lasting evening Summer sun as we dine our city’s streets al fresco.
So on what do we refuel when the sun is high, and while’s there is still much work (or play) to be done (or be had)?
Why not try pairing a crisp Oregon Pinot Gris with The Original’s Grilled Asparagus and Radicchio Salad?
Our Radicchio is a sweet one (meaning it’s less bitter than usual), and it’s is dressed with a cool crème fraîche rémoulade, which we make with diced red onions, celery, cornichons, capers, lemon zest and fines herbes (like tarragon, dill, chervil) which we finish with crushed almonds.
All of this is laid atop a bed of small Ricotta Gnudi (pillowy, caseless “naked” ravioli), made fresh, from scratch, daily, hints of thyme and caraway seeds.
And then we “garnish” it all with 5 to 6 chilled Asparagus spears, which begs but one question: Do you start with your fork, or your fingers?
Some come in on for dinner, ask for a table outside and, whether you’re planning to work or to play, take a break from your day, because the sun says it’s gonna be a long one.