Salads Galore

Mention the word salad, and most people likely think of a great bowl of shredded greens, either crisp lettuces and such, or more involved combinations, including (among other things) endives, various strains of radicchio, both green and red, cabbages, spinach, chicory, and so on, with or without other vegetables such as onion, carrot, tomato and... you get the picture.

Assembling one of these salads is both easy and fun; one visits visit the produce stand, selects what looks fresh, shreds or slices it into a bowl, and seasons it with the dressing of choice. Most Italians use olive oil, vinegar, and a little salt. No pepper. And, at least in Central Italy, salads of this sort are generally served as an accompaniment to the main course -- or even after it, especially out in the country. I have yet to encounter a tossed green salad as a starter in an Italian home or restaurant.

What I have encountered as a starter, especially in the north, are richer salads that also contain shredded meat or fish, and are seasoned with richer sauces too, for example something mayonnaise- based. Portion sizes of these richer salads are small, on the order of a half cup, and they do provide a refreshingly different way to begin. The South also has alternative (for want of a better term) salads, which combine local ingredients in new and unexpected ways. Some are served with the main course and others will also double as antipasti.

SOME RECIPES

Caponata di Pesce
An elegant Neapolitan fish & greens salad that will be perfect in important occasions.

Fagioli alla Mugnaia
I'm not quite certain what millers have to do with this refreshing bean salad from the Marches.

Insalata d'Estate
A refreshing summer salad made with Farro, a delicious whole grain.

'Nzalata D'Aranci Pattuali
A classic Sicilian salad, made with oranges, which is perfect with a roast.

'Nzalata D'Està
Sicilian Summer Salad: As light, or as rich, as you want to make it!

Insalata alle Noci
A pair of Ligurian salads, one with greens and celery, the other with pears, and both with walnuts.

Insalata di Cipolle
A zesty onion salad to liven your day!

Insalata Croccante con Uova di Quaglia
An elaborate salad with quail's eggs that will work well as an antipasto

Insalata Di Carciofi e Germogli
A fairly rich salad with bean sprouts and artichoke hearts.

Insalata Di Carote Mignon E Mandorle
Baby carrots and almonds work quite nicely together in a salad.

Insalata con Zucchine e Pancetta
An elaborate salad spinach, bell pepper, zucchini and pancetta.

Insalata con Cavolfiore e Avocado
A rich, innovative salad.

Insalata Orientale con Salsa allo Yogurt
A tasty, somewhat unusual salad that contains fish, and is seasoned with yogurt.

Insalata Di Radicchio Rosso di Treviso
A simple, tasty winter salad.

Insalata Di Radicchio Rosso di Treviso con Tacchino
Similar to the above but with turkey and truffles. Also mouthwatering.

Insalate Romane
A variety of Roman salads, some cooked and some raw, and all especially refreshing in summer.

Radicchio in Agrodolce
A somewhat unusual salad that balances the pungency of arugola and the tartness of grapefruit with the sweetness of ricotta.

Puntarelle
A Roman chicory salad with a hearty garlicky sauce.

And finally: Aceto
It's easy to make vinegar -- both fruit and wine -- at home, and the results are superior to commercial vinegars. It's also easy to flavor vinegar with aromatic herbs and spices; they add a delightful something to salads, and are perfect for flavoring meats, fish and vegetables.

Got more sites / recipes to suggest? Let me know.
About Ferragosto and other recipes for the occasion.
Basic Italian Recipes

Buon appetito!
Kyle Phillips

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Photo by Kyle Phillips.