Inevitably it happens: each week we purchase some vegetable with the very best intentions (Owen and Henry will learn to love celery root!), and then the poor thing finds itself uncooked, uneaten and looking a bit forlorn in the refrigerator. This week it was (you guessed it) the broccoli, so we rescued two bunches by turning them into this glorious, supremely smooth first course.
It’s summer. Finally. And in our home, we’re looking for dishes that require as little oven-time as possible. We’re also looking for things that are quick to prepare — with two boys now clamoring for food at dinner time, Dad and Daddy seem to have even less time to pull together something for themselves. This salad is both quick and no-fuss, and is equally satisfying on its own or paired with something from the grill. Roughy equal parts radicchio, endive and arugula are married with crispy, salty prosciutto and crunchy almonds, and the dish is lightened with a sweet rosemary-shallot dressing.