Hi! I’m a little late for posting today because my morning started off differently. I went to the gym at 6 am, when usually I’m sleeping. I normally post first thing in the morning and then workout mid-morning or afternoon but today I got up and at ‘em! I’m in phase 3 of Jamie Eason’s trainer. It’s NO JOKE. She had me doing 30 second sprints for 30 minutes and then a LONG weights session this morning. Nuts!
I have a slew of cookbooks in my office. Some of which get opened more than others. I go to different ones for different reasons. For good Italian dinner inspiration I usually go right to Giada. Dinner recipe inspiration are between Everyday Food, Rachael Ray, Everyday Vegan and Eat Clean Diet. Those are my go-tos. (Is that too many to be “go-to?)
My mom and stepdad on the other hand are HUGE Lidia Bastianich fans. She just came out with a new cookbook, Lidia’s Italy in America. She basically traveled the country and highlights different cities and recipes with their Americanized Italian recipes. My mom and stepdad went to a book signing in Huntington last week and got a picture with her. They said she was super nice and down to earth. My mom bought me her cookbook that’s signed by her! 
When you crack open this cookbook you can’t help but drool. I don’t know if it’s because I’m Italian that I feel warm and fuzzy inside when I look through each recipe, but either way, it’s amazing. My mom made this salad 2x and I’ve made it once already…which means I’ve eaten it 3 times in the week we’ve had the cookbook. I can’t wait to try more of her recipes!
Inspired By Lidia Bastianich In a nonstick skillet toast walnuts over medium heat for about 3-4 minutes. Reduce heat to low and sprinkle with ½ cup grated cheese. Cook, stirring occasionally until cheese just melts and coats the nuts, about 1 minute. Remove pan from heat but leave the nuts in the skillet so they stay warm. Combine arugula, radicchio and endive in a large bowl. In a small bowl combine oil and vinegar and season with salt. Mix to combine and then pour over lettuce. Toss to coat the leaves with the dressing. Sprinkle with remaining grated cheese and add warm walnuts. Toss well and serve.
This isn’t the exact recipe from the book. I had to change it based on what I had on hand. Either way it’s amazing and the toasted walnuts with grated cheese are what makes this salad so spectacular.
Something to read: Check out my November Newsletter. It’s National Diabetes Month and there are steps you can take to be proactive against the disease! I also give some info about my 30 day cleanse that will be starting after Thanksgiving!
Have a great day!
{ 2 comments… read them below or add one }
I think that is a good amount of “go-to” cookbooks! I have WAY too many and need to start using them more!
emily (a nutritionist eats) recently posted..daily eats {11.1.11}
Delicious salad! Soooooo good!