CATHERINE DE MEDICI'S SALAD (INSALATA DI CATERINA)
This historically delicious salad is AUTHENTICALLY CATHERINE DE MEDICI's favorite salad as borne out in history books. It is also known as Insalata di Caterina (Catherine's Salad), Misticanza del pastore (Shepherd's Mixture) or Insalata Rinascimentale (Renaissance Salad). Picked up this recipe while I was in Florence, it is salad with that peculiar anchovy taste. A new twist for discriminating guests. This recipe from Paolo Petroni's ''The Complete Book of Florentine Coooking'', Florentine delegate to the Accademia Italiana della Cucina. TRIED AND TESTED, GUARANTEED AUTHENTIC. Prep time is also cook time
Provided by Polar Bear
Categories Greens
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the different varieties of salad (at least 3), dry well and place in a large salad bowl (a wooden bowl is ideal and typical for this dish).
- Add the pecorino cut into small cubes, little pieces of anchovy fillet and a few capers.
- Salt, pepper lightly and dress with oil and vinegar, toss well and serve immediately, decorated with wedges of hardboiled eggs.
Nutrition Facts :
INSALATA DI BACCALA: COD SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.
MIXED SALAD (INSALATA MISTA)
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
- Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
- Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
- Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.
INSALATA DI RISO (ITALIAN RICE SALAD)
Traditional cold rice salad is considered fast food in Italy, used for picnics and lunches on the go. Great for hot days when you don't want to heat up the kitchen. Add a few drops of your favorite hot pepper sauce for a dash of spice if you like. Many Italians add a few tablespoons of mayonnaise at the end.
Provided by Buckwheat Queen
Categories Rice Salad
Time 1h14m
Yield 4
Number Of Ingredients 18
Steps:
- Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
- Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
- Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.
Nutrition Facts : Calories 624.6 calories, Carbohydrate 65.7 g, Cholesterol 255.3 mg, Fat 26.5 g, Fiber 3.5 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 1265.8 mg, Sugar 2.8 g
INSALATA CAPRESE
(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared in 45 minutes or less.
Provided by Faith Willinger
Categories Salad Tomato Appetizer No-Cook Vegetarian Quick & Easy Mozzarella Basil Summer Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.
INSALATA DI CECI - CORSICAN CHICKPEA SALAD
This salad is really delicious & comes from the book: Little Foods of the Mediterranean By Clifford A. Wright. The recipe doesn't state this, but I prefer to let the salad sit for 30 mins so the garlic flavour mellows a little.....
Provided by Um Safia
Categories Beans
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized bowl, stir together the olive oil, vinegar, mustard and parsley.
- Add the remaining ingredients, toss well & serve at room temperature.
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