Summer Panzanella Salad, Basil Oil & Oysters Rockefeller

Basil Oil 

In the world of The Bear, it’s the little things—the layered touches, the unspoken finesse—that elevate a dish into an experience.

Bright. Herby. Elegant. This basil oil is liquid green gold—vibrant in color and flavor. It’s the kind of finishing touch that takes a dish from good to unforgettable. Drizzle it over grilled salads, steak, swirl into soups, or brush it on focaccia for a chef’s kiss moment.

Ingredients

• 1 bunch fresh basil, stems removed

• 1 cup neutral oil (vegetable or canola recommended)

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Method

1. Prep the basil.

Destem your basil and give it a quick rinse. You want clean leaves, no grit.

2. Blanch + Shock.

Bring a pot of water to a boil. Add the basil and blanch for 45 seconds to 1 minute—just enough to lock in that deep green color. Immediately transfer the basil to an ice bath to stop the cooking.

3. Dry it down.

Remove basil from the ice water, gently squeeze out excess water, and pat dry with paper towels. This step matters—excess water will dull the oil.

4. Blend.

Add basil and oil to a blender. Blend on high for about 1 minute until fully emulsified and bright green. You want the basil finely broken down into the oil.

5. Simmer low + slow.

Pour the basil-oil mixture into a saucepan and cook on medium-low for 20–25 minutes. The goal is to gently infuse the oil without frying the basil—watch for tiny bubbles, not a sizzle.

6. Strain + cool.

Line a fine mesh strainer with cheesecloth and pour the warm oil through to remove solids. Let it cool completely.

7. Bottle + store.

Transfer your basil oil to a clean glass bottle or jar. Store in the fridge for up to a week, or freeze in ice cube trays for longer shelf life.

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Pro Tip

For an even punchier green, use an immersion blender right before straining to re-emulsify any separation. Always strain while warm for the clearest oil.

 

Summer Panzanella Salad 

A rustic Italian salad turned centerpiece. Panzanella is proof that toasted or day-old bread and ripe summer vegetables—when treated with intention—can absolutely steal the show. It’s crunchy, juicy, tangy, and fresh, with a slow-building depth that lingers. At my Bear-inspired dinner, this dish played the supporting role that quietly held the whole meal together. Unassuming, but unforgettable.

 

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Ingredients

For the salad:

• 4 Kumato or vine tomatoes, quartered

• 2 cups Italian loaf, cubed

• 2 tbsp olive oil (for croutons)

• Dash of Dacy All of the Herb blend (or similar herb seasoning)

• Dash of Dacy Garlicky Onion Herb blend (or similar garlic-herb seasoning)

• ½ small red onion, thinly sliced and soaked in cold water (5 min)

• 1 English cucumber, peeled, deseeded and chopped into ½-inch pieces

• 2–3 cloves garlic, grated

• ⅓ cup fresh basil, torn

• ¼ cup fresh parsley, chopped

For the vinaigrette:

• 2 tbsp champagne vinegar

• 2 tbsp red wine vinegar

• 1 tsp Dijon mustard

• ⅓ cup olive oil

• Dash of Dacy Salt & Pepper blend (or salt and cracked pepper to taste)

• Optional: a spoonful of tomato juice from the cut tomatoes (for extra acidity)

To finish:

• Extra virgin olive oil or basil oil, for drizzling

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Method

1. Toast the bread.

Preheat oven to 400°F. Toss bread cubes with olive oil and a dash each of All of the Herb and Garlicky Onion Herb seasonings. Spread on a sheet tray and toast on the top rack for 15–20 minutes until golden and crisp. Let cool.

2. Prep the produce.

Slice tomatoes, soak red onions in cold water for 5 minutes to mellow their bite, chop cucumbers, and grate garlic.

3. Build the vinaigrette.

In a small bowl, whisk together the vinegars and mustard. Add in the grated garlic. Slowly whisk in the olive oil until emulsified. Season with Salt & Pepperblend to taste. Add a splash of tomato juice if you like your dressing punchier.

4. Assemble the salad.

In a large bowl, combine the tomatoes, red onion, cucumbers, and toasted bread cubes. Drizzle over the vinaigrette and toss to coat.

5. Finish with herbs + drizzle.

Add  basil and parsley. Toss again. Plate and finish with a drizzle of olive oil or your homemade basil oil for that final chef’s touch.

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Pro Tip

Let the salad sit for 10–15 minutes before serving to let the bread soak up the dressing—but not too long! You still want some crunch. If making ahead, dress right before serving.

Oysters Rockefeller

Rich, nostalgic, and unapologetically luxurious. This dish is a tribute to tradition—but done Dacy’s way: soulful, chef-driven, and kissed with bold flavor. Inspired by a classic New Orleans recipe and featured on the chaos menu in The Bear (Season 2, Episode 9), these oysters bring elegance to the table with spinach, cream, sharp cheese, and a golden, bubbling top.

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Ingredients (Serves 4–6)

For the oysters:

• 12 fresh oysters, scrubbed clean and shucked (see method below)

• Rock salt and lemon wedges, for serving

 

For the topping:

• 2–3 tbsp unsalted butter

• ½ shallot, minced

• 1 bunch fresh spinach, washed

• 2 tbsp white wine or Pernod

• 1 tbsp fresh lemon juice

• 1 cup heavy cream

• ⅓ cup Pecorino Romano cheese, grated (divided)

• 2–3 tbsp panko breadcrumbs

• 1 tsp Dash of Dacy Garlicky Herb blend (or similar herb seasoning)

• ⅓ tsp Dash of Dacy Salt & Pepper blend (or standard S&P mix)

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Prepping the Oysters

1. Scrub down.

Using a stiff brush under cold running water, thoroughly scrub the oyster shells to remove dirt and mud.

2. Shuck with care.

Using a hand towel for grip and protection, hold the oyster with the hinge facing out. Insert an oyster knife into the hinge and gently wiggle—don’t force it. Twist slightly to pop the shell open.

3. Clean and inspect.

Slide the knife under the oyster to sever the muscle from the top shell (discard the top). Gently loosen the oyster from the bottom shell but leave it in place. Check for shell fragments or grit and remove carefully.

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 Method: The Rockefeller Topping

1. Sauté aromatics.

In a skillet over medium heat, melt the butter. Add the minced shallot and sauté for about 1 minute until fragrant and translucent.

2. Wilt the spinach.

Add the fresh spinach and cover the pan. Let it cook for a few minutes until the spinach is fully wilted and deep green.

3. Build the sauce.

Add the wine (or Pernod) and lemon juice to the pan. Season with Garlicky Herb and Salt & Pepper blends. Pour in the heavy cream and simmer for 1–2 minutes.

4. Stir in the cheese.

Add about half the Pecorino Romano and cook just until the mixture thickens slightly. Remove from heat and let it cool slightly.

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Assemble & Bake

1. Spoon & top.

Add about 1 tablespoon of the spinach-cream mixture to each oyster. Top each with a sprinkle of panko breadcrumbs and the remaining grated Pecorino.

2. Bake.

Place oysters on a baking sheet lined with rock salt (to help them sit evenly). Bake at 375°F for 15–20 minutes or until golden brown and bubbling

3. Serve.

Serve hot, nestled in rock salt with lemon slices on the side for squeezing. Optional: drizzle with basil oil for a pop of color and herbaceous flair.

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Pro Tips

• No oyster knife? Ask your fishmonger to shuck them for you—but serve same-day.

• Spinach can be subbed with watercress or arugula for a peppery twist.

• Want smoke? Add a pinch of smoked paprika to the breadcrumb topping.