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.
VIA CAROTA'S INSALATA VERDE
At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called "a super happy salad." Next, the minced shallots are given a quick rinse under cold water - instead of a long maceration in vinegar - to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. "We add warm water to make it more palatable," she explained. "Pure vinegar is just too strong - it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!" This might just become your go-to vinaigrette. Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. It's so good that you might even be tempted to pour it into a glass and top it off with sparkling water.
Provided by Samin Nosrat
Categories salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.
- Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.
- To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.
- Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.
ITALIAN GIARDINIERA SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 3/4 cup drained giardiniera (Italian pickled vegetables), 4 ounces chopped fresh mozzarella, 4 cups Italian blend salad greens, 1/2 cup torn basil and 2 tablespoons chopped parsley in a large bowl. Whisk 1 tablespoon each white wine vinegar and jarred giardiniera brine, then slowly whisk in 3 tablespoons olive oil; drizzle over the salad and toss. Season with salt and pepper.
INSALATA DI RINFORZO
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Pour enough water (about 2 cups) into a large wide pot to come 1-inch up the sides. Cover and bring the water to a boil over high heat. Add the whole head of cauliflower to the boiling water. Reduce the heat to medium. Cover and steam until a skewer inserts easily into the core of the cauliflower, about 8 minutes. Transfer the cauliflower to the center of a 16 to 20-inch-diameter platter. Set aside to cool completely.
- Arrange the giardiniera, corn, and roasted bell peppers in piles around the cauliflower. Sprinkle the onions and olives over the vegetables. Sprinkle the capers over.
- Whisk the oil, vinegar, and black pepper in a medium bowl to blend. Drizzle the vinaigrette over the vegetables, and serve. The salad can be prepared ahead. Cover the salad and refrigerate it overnight. Bring the salad to room temperature before serving.
TOMATO SALAD ( INSALATA POMODORO)
This salad is for when you have an abundance of fresh tomatoes. It says "summer" is here. Only use fresh tomatoes. DELICIOUS!!!
Provided by Pat McCardle
Categories Vegetable
Time 10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl put oil and seasonings.
- Add tomatoes, either sliced or in small chunks.
- Use salt and pepper to taste, and mix well.
- Let marinate at room temperature at least an hour, for a few hours in the refrigerator.
- Italian or French bread or crusty rolls are a must to accompany this salad.
SPAGHETTI WITH GARDEN VEGETABLES (SPAGHETTI DELL'ORTOLANO)
Rich with vegetables, this simple but satisfying starter is also suitable as a meatless entree.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Stir together the oil, carrots, onion, celery, and garlic in a large saucepan. Cook over medium-low heat 2 minutes. Add 1/2 cup basil, the red pepper flakes, and 1 teaspoon salt. Cover. Cook, stirring often, until vegetables are caramelized, about 15 minutes.
- Add wine to saucepan. Raise heat to medium. Cook until wine has almost completely reduced, about 5 minutes. Add yellow squash, zucchini, and eggplants. Cook 5 minutes. Add tomatoes. Cover. Cook until vegetables are tender, 10 to 12 minutes. Add marjoram and 1/2 teaspoon salt; season with pepper.
- Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Transfer to a large bowl. Add vegetable mixture and remaining 1/2 cup basil to the pasta. Toss to combine. Serve with Parmesan cheese.
INSALATA DELL'ORTOLANO ( GARDENER'S SALAD )
Make and share this Insalata Dell'ortolano ( Gardener's Salad ) recipe from Food.com.
Provided by Mimi Bobeck
Categories Mango
Time 11m
Yield 1 large bowl
Number Of Ingredients 14
Steps:
- Chop salad and dice all ingredients (except for raspberries and blueberries).
- In a separate bowl whisk together dressing ingredients; toss everything together.
- Add salt and pepper.
Nutrition Facts : Calories 1204.3, Fat 79.8, SaturatedFat 10.1, Sodium 1332.8, Carbohydrate 119.3, Fiber 30.3, Sugar 72.5, Protein 24.8
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