Amalfi Salads Recipes

CHOPPED GREEN SALAD RECIPE

Steps:

• Make the Homemade Italian Dressing.
• Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
• Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

AMALFI SALADS

Steps:

• The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and rewhisk before using on the night.
• The pine nuts can be dealt with the day before to save time. Heat a small frying pan, tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
• To serve, put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well, then divide between eight glasses and sprinkle with the toasted pine nuts.

AMALFI SALADS

Steps:

• The day before; make the dressing.
• Mix the tomato paste and vinegar in a small bowl.
• Slowly whisk in the olive oil to form a smooth emulsion and season to taste.
• Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.
• The pine nuts can be dealt with the day before to save time. Heat a small frying pan.
• tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
• To serve; put the leaves in a large bowl with the tomatoes and olives.
• Pour in the dressing and mix well.
• divide between eight glasses.
• sprinkle with the toasted pine nuts.

INSALATA DI MARE CAMPANESE (SEAFOOD SALAD FROM CAMPANIA)

Steps:

• Combine half the olive oil with the garlic and crushed red pepper in a large sauté or frying pan and heat together over medium heat until the garlic begins to lightly brown (approximately 5 minutes). Be very careful not to burn the garlic as it will turn bitter.
• Once the garlic has browned, increase the heat to high and add the scallops. Sauté until the scallops just turn white (about 1-2 minutes), turn for a few seconds till just cooked through, then transfer the scallops to a bowl using a slotted spoon.
• Now, add shrimps and saute, tossing until shrimps become opaque and are just cooked; remove with slotted spoon to the same bowl.
• Next, add the calamari rings and tentacles to the hot pan and sauté until tender and opaque (approx 2-3 minutes). Transfer to the bowl with the scallops and shrimp and season with half the salt and pepper.
• While the seafood is still warm, mix in the remaining olive oil, salt and pepper along with the peppers, onion, fennel, lemon zest, lemon juice and parsley. Toss together well.
• Can be served immediately but the flavors develop as the salad sits. If not serving right away, refrigerate until serving time.