Kim Dannies: Lifestyle & Adventure writing

Valentine's Day
February 13, 2003

“One cannot think well, love well, sleep well, if one has not dined well.” Virginia Woolf could write, but she also knew how to set the mood for Valentines Day: start with a great meal! This recipe is a sophisticated take on the traditional meat-potatoes-salad formula. A substantial yet light meal, it is very easy to make, and is visually stunning. You’ll have no problem wowing your Valentine this year. Don’t be deterred by the lusty nature of the anchovy and caper ingredients, their flavors blend in a complex yet subtle way that is absolutely delicious and heart healthy. Serves 2.

Caper and Anchovy Sauce
- ½ cup extra virgin olive oil
- 10 fresh basil leaves, chiffonade cut
- ¼ cup capers, drained
- Juice of half a lemon
- 1 garlic clove, finely minced
- 3 anchovy fillets, chopped (these will melt when heated, leaving only the wonderful flavor)

Kosher salt and freshly ground pepper to taste

Cut a few red potatoes into slices and toss with olive oil, salt, and pepper and roast in a preheated 350-degree oven for 40 minutes. Flip potatoes once at the 20-minute mark. Grill Chicken, Tofu, Fish or a Sirloin cut steak to your preferred doneness, rest in foil for 10 minutes.
In a small pan warm the olive oil on low heat. Add the capers, anchovy and garlic. Stir until warmed through, about 2 minutes on low. Cut basil in the French chiffonade (shihf- uh-NAHD) style. It’s easy: roll up like a cigar and slice thinly crosswise until you have a handful of ribbons. Add ½ of basil and lemon juice to oil. Adjust for seasoning.
Prepare a bed of thinly sliced radicchio (rah-DEE-kee-oh), widely available red leafed Italian chicory, mixed with some fresh baby greens, and the remaining basil leaves. Top salad with slices of your protein choice.
Portion Caper Sauce over salad, reserving extra for another use. Scatter the roasted spuds and finish with a light sprinkle of salt and pepper. Bon Appetit!