Insalata Di Formaggio Cheese Salad Recipes
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.
INSALATA DI FORMAGGIO - CHEESE SALAD
Make and share this Insalata Di Formaggio - Cheese Salad recipe from Food.com.
Provided by love4culinary
Categories Peppers
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut cheese into slivers.
- Combine all ingredients, toss a few times and serve!
Nutrition Facts : Calories 319.3, Fat 24.5, SaturatedFat 11.1, Cholesterol 40.9, Sodium 1203.4, Carbohydrate 3.2, Fiber 0.9, Sugar 0.5, Protein 21.8
CATHERINE DE MEDICI'S SALAD (INSALATA DI CATERINA)
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
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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