Recipe Index

BEFORE THE HEARTH

Begins on page 37

Winter Vegetable Salad p.39

Makes 4 servings

4 ounces coarsely chopped Russian kale
Lemon-Rosemary Vinaigrette (recipe follows)
2 ounces baby butter lettuce
4 medium red radishes, thinly sliced
1 medium golden beet, peeled and thinly sliced
¾ cup toasted pecan halves, divided
¾ cup pomegranate arils, divided

1. In a large bowl, toss together kale and Lemon-Rosemary Vinaigrette, gently massaging leaves with clean hands. Add butter lettuce, radishes, beets, ½ cup pecans, and ½ cup pomegranate arils, tossing to coat.

2. Divide salad among serving plates; top with remaining ¼ cup pecans and ¼ cup pomegranate arils. Serve immediately.

Lemon-Rosemary Vinaigrette

Makes ½ cup

2 tablespoons Champagne vinegar
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh rosemary
½ teaspoon ground black pepper
¼ teaspoon kosher salt
5 tablespoons olive oil

In a medium bowl, combine vinegar, lemon juice, rosemary, pepper, and salt. Whisk in olive oil in a slow, steady stream until combined. Let stand at room temperature until ready to use.

Crunchy Ciabatta with Honey-Walnut Whipped Ricotta p.39

Makes 4 to 6 servings

1 (16-ounce) loaf ciabatta, cut into ½-inch slices
¼ cup olive oil
1½ teaspoons freshly grated garlic
1 teaspoon chopped fresh thyme
Honey-Walnut Whipped Ricotta (recipe follows)

1. Preheat oven to 375°. Line a baking sheet with foil.

2. In a small bowl, combine olive oil, garlic, and thyme.

Place ciabatta slices on prepared pan, cut sides up, and