Misticanza Salad Recipes

IRISH PUB SALAD

Irish Pub Salad image

Provided by Valerie Bertinelli

Time P1DT45m

Yield 6 servings

Number Of Ingredients 21

Ingredients

1/3 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon dried chives
1 teaspoon dried parsley
1 clove garlic
1 small shallot
Kosher salt and freshly ground black pepper
1 head butter lettuce, torn into bite-size pieces
Pickled Beets, recipe follows
1 cup multicolored cherry tomatoes, halved
4 ounces Irish Cheddar, cut into 1/3-inch cubes
2 stalks celery, thinly sliced on the bias
1/2 English cucumber, quartered and sliced
3 hard-boiled eggs, peeled and quartered
1 cup apple cider vinegar
1 tablespoon pickling spice
1 tablespoon granulated sugar
1 teaspoon kosher salt
3 to 4 medium cooked beets
5 fresh dill sprigs

Steps:

For the dressing: Add the olive oil, vinegar, mustard, dried chives, parsley, garlic, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper to a blender. Blend on high until smooth. Transfer the dressing to a serving bowl and set aside.
For the salad: Add the butter lettuce to a large serving bowl. Drain 1 cup of the Pickled Beets and add them to the bowl with the lettuce. Top with the cherry tomatoes, Cheddar, celery, cucumbers and eggs.
Serve the dressing on the side or add it directly to the salad before serving.
Add the vinegar, pickling spice, sugar, salt and 1/2 cup water to a small saucepan. Heat the mixture over medium-high heat until the sugar and salt are dissolved, about 4 minutes. Turn the heat off. Cut the beets into 1/2- to 1-inch cubes and add them to a quart-size airtight container along with the dill sprigs. Pour the hot pickling liquid over the beets and cool to room temperature, then cover and refrigerate for at least 24 hours before using.

CATHERINE DE MEDICI'S SALAD (INSALATA DI CATERINA)

Catherine de Medici's Salad (Insalata di Caterina) image

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

Ingredients

mixed salad green (lettuce, chicory, corn salad, etc.)
tuscan soft pecorino cheese (sheep´s milk cheese)
hardboiled egg (1/2 per person)
anchovy packed in oil
capers
vinegar
olive oil
salt and pepper

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 :

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