Insalata Dellortolano Gardeners Salad Recipes

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INSALATA RUSTICA



Insalata Rustica image

Categories     Salad     Cheese     High Fiber     Oscars     Dinner     Lunch     Pear     Arugula     Prosciutto     Potluck     Grape     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
4 ounces 1/8-inch-thick slices prosciutto, chopped
1 1/2 cups stemmed seedless red grapes
1/2 cup dried tart cherries
10 cups (loosely packed) greens (such as frisée, arugula, and torn radicchio)
2 Bosc pears, cored; 1 cut into matchstick-size pieces, 1 thinly sliced
Aged balsamic vinegar (for drizzling)
1/2 cup pine nuts, toasted
4 ounces 1/8-inch-thick rectangular slices Pecorino Romano cheese, each slice cut on diagonal into triangles

Steps:

  • Preheat oven to 350°F. Whisk 1/2 cup oil and lemon juice in small bowl. Season dressing with salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Add prosciutto to skillet and sauté until crisp. Using slotted spoon, transfer crisp prosciutto to paper towels to drain. Toss grapes with 1 tablespoon oil on rimmed baking sheet. Roast until grapes begin to shrivel, about 15 minutes. Cool grapes on baking sheet. Place cherries in small bowl. Add enough hot water to cover cherries by 1 inch. Let cherries soak in bowl 15 minutes to soften. Drain. DO AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead. Let stand at room temperature.
  • Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl. Season with salt and pepper. Divide among plates. Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto. Garnish with cheese.

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

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 :

INSALATA DELLA NONNA (GRANDMOTHER'S SPECIAL SALAD)



Insalata Della Nonna (Grandmother's Special Salad) image

I saw this recipe in the Observer Food Monthly supplement and thought it looked so good that I had to post it here for safekeeping and to share.

Provided by -Sylvie-

Categories     Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb new potato, boiled
1 lb French beans, cut into bite sized pieces (fresh green beans)
2 tablespoons lemon juice, freshly squeezed
4 tablespoons olive oil, extra virgin
1/4 cup fresh oregano, chopped
1 garlic clove, cruched
6 vine-ripenend tomatoes, roughly chopped
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Steam the beans for 6-8 minutes until tender.
  • Add the olive oil, lemon juice, garlic, oregano salt and pepper together in a salad bowl and mix well.
  • Now add the tomatoes and also the still warm beans and potatoes. Carefully mix to coat everything with the dressing.
  • Can be served warm or cold.

Nutrition Facts : Calories 635.3, Fat 16.4, SaturatedFat 2.3, Sodium 37.1, Carbohydrate 101.4, Fiber 33.8, Sugar 6, Protein 25.4

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