Salad supper
Italian gin fizz
Oil-cured black olives
Tuscan bread salad
Grilled tuna
Strawberries with pine
nut praline cream
Salads are an important part of summer meals, called upon most often when the temperature soars. They assume myriad forms, the best ones acknowledging the lush abundance of seasonal, locally grown produce.
Depending on whim and weather, salads either can be served as the centerpiece of a light supper or made more substantive through a partnership with a simple entree. Here, a Tuscan bread and tomato salad is offered with several serving options. On the hottest days, when only a light meal will do, the salad can be served plain. A can of tuna added to it increases its heft but only a little. And finally, for more avid appetites, a simple piece of grilled fish such as tuna or swordfish is an ideal accompaniment.
For further cooling satisfaction, a cocktail and a simple fruit dessert complete the menu.
Both the bread salad and the drink suggest an Italian theme. The Italian gin fizz is inspired by the classic negroni cocktail. Gin and Aperol, an orange-hued Italian liqueur, blend felicitously with bitter lemon soda.
ITALIAN GIN FIZZ
Preparation time: 5 minutes
Yield: 4 drinks
Bitter flavors offer a thirst-quenching taste. Here, in a cocktail that is quintessentially summer, gin is mixed with bitter Italian liqueur. Aperol is a fine choice, although Campari a more common one. Either way, the gin can be left out for a light summer spritzer.
2 bottles (10 ounces each) bitter lemon soda, such as Schweppes, chilled
1/3 cup gin
2 tablespoons Aperol or Campari liqueur
4 lime slices for garnish
1. Combine soda, Aperol and gin; pour over ice in highball glasses and garnish with a slice of lime.
PANZANELLA
(TUSCAN BREAD SALAD)
Preparaton time: 20 minutes
Standing time: 10 minutes
Yield: 4 servings
This salad displays the Tuscan trait of using stale bread in innovative ways. Paired with fresh summer produce, the dried bread takes on a second life. Classically, a rustic Italian bread is used. We tried it with an olive oil and rosemary-scented loaf.
10 ounces best-quality stale Italian bread
1 2/3 cups cold water
1/2 cup red wine vinegar
3 large ripe tomatoes, cored, seeded, diced
1 red or Vidalia onion, diced
2 ribs celery, diced
1/2 of a medium cucumber, diced
2 tablespoons drained capers
1 clove garlic, minced
1/3 cup olive oil
3/4 teaspoon anchovy paste
Crushed red pepper flakes
Salt, pepper to taste
1/2 cup fresh basil leaves, slivered
1. Remove crusts from bread and cut bread into 1-inch chunks. Place in a large bowl and add water and vinegar. Toss lightly so the bread is completely soaked. Let stand 10 minutes. Squeeze bread gently but firmly to remove most of the moisture; return to a dry mixing bowl.
2. Add tomatoes, onion, celery, cucumber, capers and garlic to bread and toss lightly.
3. Whisk oil, anchovy paste, red pepper flakes, salt and pepper in a small bowl. Pour over bread mixture and toss well. Fold in basil.
STRAWBERRIES WITH PINE NUT-PRALINE CREAM
Preparation time: 15 minutes
Cooking time: 5 minutes
Yield: 4 to 6 servings
Vanilla yogurt can be used in place of whipped cream.
1/2 cup sugar
3 tablespoons water
1/3 cup pine nuts
1 cup whipping cream, well chilled
1 teaspoon vanilla extract
2 pints strawberries, hulled, quartered
1. Lightly oil a flat baking sheet. Put the sugar in a small heavy saucepan; drizzle water over and swirl the pan so all the sugar is moistened. Cook over medium-high heat, watching closely, until sugar is melted and mixture is a rich medium brown. Add pine nuts and remove from heat. Immediately pour onto baking sheet and cool completely.
2. Break cooled nut mixture into pieces. Grind to a powder in a food processor or blender.
3. Whip cream until it holds soft peaks. Mix in vanilla and half of ground nut mixture.
4. To serve, place a spoonful of whipped cream into serving bowls; top with berries and a small sprinkling of nut powder.
