Rania's Recipes: Tuscan Picnic
Rania Harris stopped by Pittsburgh Today Live to show off some great Tuscan picnic-themed recipes!
Chickpea Salad with Pesto, Feta Cheese and Sun Dried Tomatoes
- 2 – 15 ounce cans chick peas ~ drained and rinsed well
- Pesto to taste (see recipe)
- Crumbled Feta cheese to taste
- 1 small Vidalia onion ~ diced
- ¼ cup (or more to taste) julienned sun dried tomato
- ¼ cup toasted pine nuts
- Freshly ground black pepper to taste
Directions:
In a medium bowl, combine the chickpeas with pesto to taste. Add remaining ingredients and season with freshly ground black pepper to taste. Allow salad to sit for about 30 minutes and then serve as part of an antipasto.
Pesto
- 5 big handfuls basil leaves (about 2 hefty bunches)
- ½ cup toasted pine nuts
- ½ cup freshly grated Parmesan
- Juice of 1 small lemon
- 2 cloves garlic, peeled
- Sea salt and freshly ground black pepper to taste
- ¾ cup extra-virgin olive oil
Directions:
To make pesto:
Place all ingredients with ½ cup of the oil in a blender and blend.
Gradually drizzle in the remaining ¼ cup of oil until pesto is thick and smooth.
Wine Country Shrimp Salad
- 1 pound steamed shrimp ~ shelled and deveined
- 1 bunch thin asparagus - cut into 2-inch lengths and steamed just tender
- ½ cup Kalamata olives - pitted
- 1 pint cherry tomatoes - halved
- ¼ cup capers - drained
- 2 tablespoons finely chopped fresh basil
- Fresh cracked black pepper to taste
Garnish:
- Fresh basil leaves
Dressing:
- 1 medium shallot - minced
- 2 teaspoons finely chopped fresh thyme
- 1 tablespoon finely chopped fresh parsley
- ¼ cup fresh lemon juice
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Directions:
In a large bowl combine the shrimp with the asparagus, olives, tomatoes, capers, basil and pepper to the chicken and stir to combine.
Dressing: combine the shallot, thyme, parsley, and lemon juice in a small bowl. Slowly whisk in the oil until it's thoroughly incorporated. Add the salt and pepper and taste for seasoning.
When ready to serve the salad:
Add enough of the dressing to the shrimp salad to moisten it. Stir carefully to combine, being sure not to break up the capers. Taste for seasoning.
Garnish with the herbs and serve.
Serves: 4