Easy Piedmont Salad Recipes

QUICK ITALIAN SALAD

Quick Italian Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/2 cup olive oil
1/4 cup mayonnaise
1/4 cup grated Parmesan (pre-grated in a pack from the store)
1/4 cup minced fresh parsley
1 tablespoon sugar
1 tablespoon vinegar
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 clove garlic, pressed
Juice of 1 lemon
1 head romaine lettuce, roughly chopped
1/2 head iceberg lettuce, chunked
6 whole pepperoncini
1/2 cup whole black olives
1/2 cup whole red cherry tomatoes
1/2 small red onion, very thinly sliced into circles
1/3 cup grated Parmesan

Steps:

For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

EASY PIEDMONT SALAD

Easy Piedmont Salad image

Here is a quick and easy Italian-inspired alternative to the usual salad recipes that is also very tasty-peppers, olives, anchovies and tomatoes add both colour and fresh flavour. Piedmont salad is perfect served at room temperature.

Provided by English_Rose

Categories Peppers

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

8 red peppers, halved and deseeded
6 tablespoons olive oil
2 lbs egg tomatoes
4 ounces anchovies, drained and finely chopped
4 ounces black olives, roughly chopped
2 garlic cloves, crushed
2 ounces arugula
1 ounce fresh basil

Steps:

Preheat oven to 400°F Place the peppers in a large roasting tray, drizzle with 3tbsp olive oil and roast for 15 to 20 minutes until tender and lightly charred.
Skin, deseed and roughly chop the tomatoes, mix with the anchovies, olives and garlic and seasoning. Spoon the mixture into the peppers and drizzle with remaining oil. Return to oven and cook for 10 minutes.
Toss the arugula and basil together, scatter over a large plate, lay peppers on top and pour over pan juices.

Nutrition Facts : Calories 191, Fat 13.7, SaturatedFat 2, Cholesterol 12.1, Sodium 658.1, Carbohydrate 13.2, Fiber 4.5, Sugar 8.2, Protein 6.8

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