Amalfisalads Recipes

OLD-FASHIONED MACARONI SALAD

Old-Fashioned Macaroni Salad image

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

4 eggs
1 pound large elbow macaroni
4 ounces ham steak, finely chopped
2 stalks chopped celery, including leaves
1 large shallot, chopped
2 tablespoons fresh lemon juice
2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 (4-ounce) jar chopped pimentos, drained
3 tablespoons sweet pickled relish
Kosher salt and pepper

Steps:

To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.
While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.
In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.

AMALFI SALADS

Amalfi salads image

Solo salads for a casual help-yourself party

Provided by Merrilees Parker

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 20m

Number Of Ingredients 7

Ingredients

50g pine nut
2 x 110g packs salad leaves (we used bistro salad with red chard)
200g SunBlush tomato , roughly chopped
200g black olive (niçoise are great)
1 tbsp sundried tomato paste
1 tbsp balsamic vinegar
5 tbsp olive oil

Steps:

The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and rewhisk before using on the night.
The pine nuts can be dealt with the day before to save time. Heat a small frying pan, tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
To serve, put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well, then divide between eight glasses and sprinkle with the toasted pine nuts.

Nutrition Facts : Calories 164 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 1.77 milligram of sodium

AMALFI SALADS

Amalfi Salads image

Make and share this Amalfi Salads recipe from Food.com.

Provided by PinkCherryBlossom

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

50 g pine nuts
2 (110 g) packages salad leaves (e.g. red chard)
200 g sunblush tomatoes, roughly chopped
200 g black olives (nicoise are great)
1 tablespoon sun-dried tomato paste
1 tablespoon balsamic vinegar
5 tablespoons olive oil

Steps:

The day before; make the dressing.
Mix the tomato paste and vinegar in a small bowl.
Slowly whisk in the olive oil to form a smooth emulsion and season to taste.
Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.
The pine nuts can be dealt with the day before to save time. Heat a small frying pan.
tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
To serve; put the leaves in a large bowl with the tomatoes and olives.
Pour in the dressing and mix well.
divide between eight glasses.
sprinkle with the toasted pine nuts.

Nutrition Facts : Calories 151.6, Fat 15.4, SaturatedFat 1.8, Sodium 235.7, Carbohydrate 3.8, Fiber 1.4, Sugar 1.1, Protein 1.4

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