Delfinas Insalata Del Campo Recipes

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DELFINA'S INSALATA DEL CAMPO



Delfina's Insalata Del Campo image

Make and share this Delfina's Insalata Del Campo recipe from Food.com.

Provided by evelynathens

Categories     Brunch

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 shallot, finely minced
salt & freshly ground black pepper
1/2 head radicchio
1/2 head frisee, tender light green leaves only
2 ounces baby arugula
1/2 cup coarsely chopped toasted walnuts
4 slices pancetta, thick slices (see Note)
parmesan cheese, wedge

Steps:

  • Whisk together the oil, vinegar, shallot, salt and pepper.
  • Core the radicchio and cut crosswise into thin ribbons. Tear the frisee into small pieces. Combine the radicchio, frisee and arugula in a salad bowl. Add the walnuts.
  • Render the pancetta slowly in a skillet until almost crisp. Drain briefly on paper towels, then cut into 1/4-inch-wide slices. Add to the salad.
  • Toss the greens with the vinaigrette. Taste and adjust seasoning. Using a vegetable peeler, shave as much Parmesan as you like into the salad. Toss again gently. Shave a little more Parmesan on top.
  • Note: At Delfina, the pancetta is grilled, but home cooks may prefer to render it in a skillet. If pancetta isn't available, you can use bacon instead.

Nutrition Facts : Calories 178.5, Fat 18.1, SaturatedFat 2.1, Sodium 5, Carbohydrate 3.6, Fiber 1.4, Sugar 0.7, Protein 2.8

INSALATA DEL CONTADINO: SICILIAN FARMER'S SALAD



Insalata del Contadino: Sicilian Farmer's Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 orange
1 lemon
2 small cantaloupes, rinds discarded, flesh diced
Salt
Extra-virgin olive oil
Freshly squeezed lemon juice

Steps:

  • Slice the skin off the orange and the lemon, removing the peel and the white skin or pith. Using a paring knife, section and separate the flesh from the membrane. Discard the membrane, dice the orange and lemon flesh, and place in a salad bowl. Add the cantaloupe to the bowl and season with salt, extra-virgin olive oil, and lemon juice. Toss well and serve.

INSALATA DI MARE CAMPANESE (SEAFOOD SALAD FROM CAMPANIA)



Insalata Di Mare Campanese (Seafood Salad from Campania) image

A refreshing and colorful salad reflecting the abundance of seafood, vegetables and olive oil in and around the Amalfi coast. This salad, which may be served as an appetizer or entrée, actually improves as it sits so make it early in the day to allow the flavors to marry. Serve with a mixed green salad, crusty bread and a nice glass of chilled white wine. Adapted from Whole Foods. Serves 6 as an appetizer, 4 as a main dish

Provided by Chef Kate

Categories     Squid

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

5 tablespoons extra virgin olive oil, divided
4 garlic cloves, chopped (about 2 TB)
1/8 teaspoon crushed red pepper flakes (optional)
8 large sea scallops, dry, split into 16 rounds
1 lb squid ring, & tentacles cleaned
1 teaspoon salt, divided (coarse sea salt is preferable)
1/4 teaspoon ground black pepper, divided
3/4 lb large shrimp, peeled & deveined, tail on (approx. 25 shrimp)
1/2 cup red bell pepper, thinly sliced
1/2 cup yellow bell pepper, thinly sliced
1/2 cup red onion, thinly sliced
1/2 cup fennel, thinly sliced (white bulb only)
1 lemon, zest of
1 lemon, juice of (approx 4 TB)
1/4 bunch flat-leaf Italian parsley, chopped (approx. 1/2 cup)

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.

Nutrition Facts : Calories 364.9, Fat 19.6, SaturatedFat 2.9, Cholesterol 379.6, Sodium 1240.5, Carbohydrate 12.1, Fiber 1.4, Sugar 2, Protein 33.9

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