Easy Piedmont Salad Recipes
QUICK ITALIAN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 18
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
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
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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