Father's Day With the Guru of Good Life

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This deceptively simple tomato salad will bring some nice acidity to the plate and balance the richly marinated meat.

Zesty Tomato Salad
Serves: 4

4 large tomatoes, thinly sliced (preferably heirloom)
1/3 cup red onions, minced
Finely grated zest of 2 large or 3 small oranges
1 1/2 tablespoons sherry vinegar
1/3 cup extra-virgin olive oil
Coarse sea salt and freshly ground black pepper

Fan tomato slices on four plates. Scatter onions and orange zest over tomatoes and dress with vinegar, olive oil, salt and pepper. This dish can easily be made ahead and transported to party central.

What if your dad prefers something a little more complex? Try this classic salad -- it takes a little more work, but the result is well worth it.

Roasted Beet Salad With Goat Cheese
Serves: 4

3 large beets, trimmed and scrubbed
Salt, to taste
1/2 cup walnuts
1 tablespoon Dijon mustard
1/2 tablespoon sugar
1/4 cup red-wine vinegar
1/2 cup walnut or extra-virgin olive oil
1 tablespoon fresh tarragon, chopped
Freshly ground pepper, to taste
8 ounces goat cheese, crumbled
2 cups arugula
2 cups frisee lettuce, roughly chopped

1. Heat oven to 350 degrees.

2. Sprinkle beets with salt and wrap each separately in aluminum foil. Place on a baking sheet and roast in oven 40 minutes, or until tender throughout when pierced with a skewer. Remove from sheet and set aside. Keep oven on.

3. Spread walnuts on baking sheet and toast in oven for 6 minutes, until dark brown and fragrant. Set aside. (Beets and walnuts can be made and stored separately one day in advance.)

4. In a small bowl, whisk together mustard, sugar and vinegar. Pour oil into the bowl in a slow, steady stream, while whisking vigorously. Stir in tarragon and season to taste with salt and pepper.

5. Slip skins off cooled beets, and slice each crosswise into 1/4-inch thick rounds. Fan several beet slices on four plates. Layer crumbled goat cheese, arugula, frisee and walnuts on beets, and drizzle each with the vinaigrette. Serve at room temperature or chilled.

See? With a little thought and a few of these delicious dishes, you can make the father of the house feel special. Only you will know how easy it was to prep everything at the last minute!

Just don't forget to call and invite your brother; tell him to bring the lame potato salad. Oh yeah, and don't tell him what you're making either. That way, you'll steal the show -- and be dad's favorite.

Note: Rocco is shooting his new TV show, and he's looking for people with a dramatic situation in their lives involving food. Worried about that engagement dinner with your picky mother-in-law? Trying to win back that ex-girlfriend who's still mad at you for cheating on her? Trying to bury the hatchet with that outcast uncle at your family reunion cookout? Rocco wants to help you! Please email with your problem and we will contact you!



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Rocco DiSpirito was born and raised in Jamaica, Queens. His culinary experience and love of "the good life" through cooking and dining began at age 11 in his mother Nicolina's kitchen. By the age of 16, DiSpirito entered the Culinary Institute of America, graduating with honors in 1986. DiSpirito's career highlights include opening Union Pacific in New York City's Gramercy Park as chef and owner in 1997, being awarded three stars from the New York Times in a 1998 review, and three more in 2002 from the New York Observer. DiSpirito was also named Food & Wine's Best New Chef in 1999, and "America's Most Exciting Young Chef" by Gourmet magazine in 2000; his show "The Restaurant" first aired on NBC in 2003. DiSpirito is the author of three cookbooks: Flavor, Rocco's Italian American, and Rocco's 5 Minute Flavor.




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