Salads & Greens
Italy is the land of salad, especially Rome. Leafy vegetables also abound, just about everywhere.
White Celery and Artichoke Salad - Inslata di Carciofi e Sedano Bianco
A tasty winter salad that will be perfect as an accompaniment to a roast, and will also be a nice way to start things off.
A tasty winter salad that will be perfect as an accompaniment to a roast, and will also be a nice way to start things off.
Chicken Salad with Mint Tzaziki - Insalata di Pollo con Tzatziki alla Menta
A modern Italian recipe for chicken salad with a tasty exotic dressing. Italian chicken salad.
A modern Italian recipe for chicken salad with a tasty exotic dressing. Italian chicken salad.
Blanched Greens with Herb Sauce - Verdure Cotte con Salsa alle Erbe
Blached greens with an herb sauce: A refreshing summer dish
Blached greens with an herb sauce: A refreshing summer dish
Pinzimonio with Bell Pepper Cream - Pinzimonio Con La Crema di Peperoni
Pinzimonio is the simplest Italian summer vegetable dish: A bowl of fresh veggies, which you pick and choose from. The most refreshing side dish or antipasto there is!
Pinzimonio is the simplest Italian summer vegetable dish: A bowl of fresh veggies, which you pick and choose from. The most refreshing side dish or antipasto there is!
Testine di Spinaci: Spinach Shoots
This is a classic Jewish recipe from the Veneto, and may seem a little odd: Testine are not leaves, but rather the first half inch (1 cm) of the stem just above the roots of the plant, which one normally tosses when preparing spinach. Giuliana Ascoli Vitali-Norsa notes that to prepare the dish you'll need to start with many pounds of spinach, so this is something to make only when you're also making something else with spinach. In short, a testament to frugality.
This is a classic Jewish recipe from the Veneto, and may seem a little odd: Testine are not leaves, but rather the first half inch (1 cm) of the stem just above the roots of the plant, which one normally tosses when preparing spinach. Giuliana Ascoli Vitali-Norsa notes that to prepare the dish you'll need to start with many pounds of spinach, so this is something to make only when you're also making something else with spinach. In short, a testament to frugality.
Salaton de Capussi e Pomodori, or Cabbage and Tomato Salad
Salaton de Capussi e Pomodori, or Cabbage and Tomato Salad: This is a classic late summer salad from the Vicentino. Amadeo Sandri suggests you use a long-bladed knife to cut the cabbage as thinly as possible, and also observes that the presence of raw tomato is a bit unusual for Northeastern Italy.
Salaton de Capussi e Pomodori, or Cabbage and Tomato Salad: This is a classic late summer salad from the Vicentino. Amadeo Sandri suggests you use a long-bladed knife to cut the cabbage as thinly as possible, and also observes that the presence of raw tomato is a bit unusual for Northeastern Italy.
Tuscan Orange and Fennel Country Salad
A tasty, refreshing salad for the winter months.
A tasty, refreshing salad for the winter months.
A Deft Chicken and Vegetable Salad
A Deft Chicken and Vegetable Salad:
A Deft Chicken and Vegetable Salad:
Spinach Balls with Sauce -- Spinaci Con Salsa
This will work quite well either as an antipasto or as a main course, and is a fine example of how Italian cuisine is evolving; when I first came to Florence in 1982 the only place that would have served something along these lines was the city's solitary vegan restaurant. Now you could encounter them elsewhere as well. If you are rushed you can use frozen spinach, and you can add a pleasant touch by slipping a little mozzarella into each spinach ball before you fry them.
This will work quite well either as an antipasto or as a main course, and is a fine example of how Italian cuisine is evolving; when I first came to Florence in 1982 the only place that would have served something along these lines was the city's solitary vegan restaurant. Now you could encounter them elsewhere as well. If you are rushed you can use frozen spinach, and you can add a pleasant touch by slipping a little mozzarella into each spinach ball before you fry them.
Speck and Arugola with Parmigiano Shavings -- Speck e Rucola con Scaglie di Parmigiano
Speck and Arugola with Parmigiano Shavings, or Speck e Rucola con Scaglie di Parmigiano: This is a tasty salad of the sort that one might find in a restaurant, though it will also be served in homes in the Dolomites. Ideally, the arugola should be what's known as di campo, in other words gathered out in a field, and have some bitter bite to it.
Speck and Arugola with Parmigiano Shavings, or Speck e Rucola con Scaglie di Parmigiano: This is a tasty salad of the sort that one might find in a restaurant, though it will also be served in homes in the Dolomites. Ideally, the arugola should be what's known as di campo, in other words gathered out in a field, and have some bitter bite to it.
Chicken Salad with Renette Apples -- Insalata di Pollo con Mele Renette
Chicken Salad with Renette Apples, or Insalata di Pollo con Mele Renette: Renette apples are strongly flavored, are a bit grainy, and have a warm citric acidity (as opposed to the cool crispness of a Granny Smith). The recipe is from the Osteria Vecchio Botticino in Brescia.
Chicken Salad with Renette Apples, or Insalata di Pollo con Mele Renette: Renette apples are strongly flavored, are a bit grainy, and have a warm citric acidity (as opposed to the cool crispness of a Granny Smith). The recipe is from the Osteria Vecchio Botticino in Brescia.
Spinach Sformato -- Sformato di Spinaci
Spinach Sformato, or Sformato di Spinaci: Simplicity in itself and common throughout Italy; this particular recipe is from the Abruzzo, and also calls for raisins, which one won't necessarily encounter everywhere.
Spinach Sformato, or Sformato di Spinaci: Simplicity in itself and common throughout Italy; this particular recipe is from the Abruzzo, and also calls for raisins, which one won't necessarily encounter everywhere.
Olive Salad -- Olive in Insalata
Olive Salad, or Olive in Insalata: This is a rather unusual recipe from Lazio. You'll need:
Olive Salad, or Olive in Insalata: This is a rather unusual recipe from Lazio. You'll need:
A Persimmon Salad
A Persimmon Salad: When I wrote about persimmons a while back I mentioned that there aren't that many Italian recipes for them. John writes...
A Persimmon Salad: When I wrote about persimmons a while back I mentioned that there aren't that many Italian recipes for them. John writes...
Salad with Fromazdo Cheese -- Insalata di Verdure al Fromazdo
Salad with Fromazdo Cheese: In much of Italy salads are simply dressed with oil, vinegar, salt, and no pepper. In Val D'Aosta things are a little different, because it's too far north for olive trees to grow, and few could afford olive oil, which was imported from either Liguria, Provence or Lago Maggiore. Instead they used walnut oil, and a variety of dairy and cheese mixtures that Americans and northern Europeans may find more normal than would most of the people living elsewhere in Italy.
Salad with Fromazdo Cheese: In much of Italy salads are simply dressed with oil, vinegar, salt, and no pepper. In Val D'Aosta things are a little different, because it's too far north for olive trees to grow, and few could afford olive oil, which was imported from either Liguria, Provence or Lago Maggiore. Instead they used walnut oil, and a variety of dairy and cheese mixtures that Americans and northern Europeans may find more normal than would most of the people living elsewhere in Italy.
Raw Carrot Salad -- Insalata di Carote Crude
Raw Carrot Salad, or Insalata di Carote Crude: This is an unusual recipe -- though carrots are extremely common in Italy they are often considered an herb to be used to provide flavor to a cooked dish, and only occasionally appear in salads. Even rarer is their appearance as the main ingredient of a salad. The recipe is from Serravezza, a town on the Versilian coastal plain to the west of Lucca.
Raw Carrot Salad, or Insalata di Carote Crude: This is an unusual recipe -- though carrots are extremely common in Italy they are often considered an herb to be used to provide flavor to a cooked dish, and only occasionally appear in salads. Even rarer is their appearance as the main ingredient of a salad. The recipe is from Serravezza, a town on the Versilian coastal plain to the west of Lucca.
Sweet and Sour Arugola -- Radicchio in Agrodolce
Sweet and Sour Arugola, or Radicchio in Agrodolce: This is a fairly elaborate salad that will work well as a starter.
Sweet and Sour Arugola, or Radicchio in Agrodolce: This is a fairly elaborate salad that will work well as a starter.
Oriental Salad with Yogurt Sauce -- Insalata Orientale con Salsa allo
This is a fairly elaborate modern salad that will work well as a starter.
This is a fairly elaborate modern salad that will work well as a starter.
Cauliflower and Avocado Salad -- Insalata con Cavolfiore e Avocado
A fairly elaborate, obviously modern salad that will work well as a starter.
A fairly elaborate, obviously modern salad that will work well as a starter.
Baby Carrot and Almond Salad -- Insalata Di Carote Mignon e Mandorle
This is a fairly elaborate salad that will work nicely as a starter.
This is a fairly elaborate salad that will work nicely as a starter.
Artichoke and Bean Sprout Salad -- Insalata Di Carciofi e Germogli
This is a fairly elaborate salad that will work with a light meat dish.
This is a fairly elaborate salad that will work with a light meat dish.
Crisp Salad With Quail's Eggs -- Insalata Croccante con Uova di Quagli
Crisp Salad With Quail's Eggs, or Insalata Croccante con Uova di Quaglia: This is a fairly elaborate salad that will work nicely as a starter.
Crisp Salad With Quail's Eggs, or Insalata Croccante con Uova di Quaglia: This is a fairly elaborate salad that will work nicely as a starter.
Onion Salad -- Insalata di Cipolle
Onion Salad, or Insalata di Cipolle: All sorts of things can go into a salad. This, from Piemonte, is made with onions, and will work best if you use mild or sweet onions -- sweet red onions if you're in Italy. If you're in the US, you might want to try Vidalias. You'll need:
Onion Salad, or Insalata di Cipolle: All sorts of things can go into a salad. This, from Piemonte, is made with onions, and will work best if you use mild or sweet onions -- sweet red onions if you're in Italy. If you're in the US, you might want to try Vidalias. You'll need:
Walnut Salad -- Insalata alle Noci
Walnut Salad, or Insalata alle Noci: Liguria is famed for its walnut trees, which go into a number of sauces, including one that's quite nice over ravioli. They also go into salads, and here are a couple of recipes, one combining walnuts, greens, and fish, and the other greens, walnuts and fruit. Very different but both good.
Walnut Salad, or Insalata alle Noci: Liguria is famed for its walnut trees, which go into a number of sauces, including one that's quite nice over ravioli. They also go into salads, and here are a couple of recipes, one combining walnuts, greens, and fish, and the other greens, walnuts and fruit. Very different but both good.
Summer Salad -- 'Nzalata D'Està
Summer Salad, or 'Nzalata D'Està: This is classic Sicilian summer salad, and as happens with many traditional recipes there aren't any proportions -- you go with what you like.
Summer Salad, or 'Nzalata D'Està: This is classic Sicilian summer salad, and as happens with many traditional recipes there aren't any proportions -- you go with what you like.
Sicilian Orange Salad -- 'Nzalata D'Aranci Pattuali
Sicilian Orange Salad, or 'Nzalata D'Aranci Pattuali: This is a classic salad from Palermo, and should ideally be made using a variety of oranges known as melaranci, also known as pattallu, that were brought to Sicily by the Arab settlers a thousand years ago.
Sicilian Orange Salad, or 'Nzalata D'Aranci Pattuali: This is a classic salad from Palermo, and should ideally be made using a variety of oranges known as melaranci, also known as pattallu, that were brought to Sicily by the Arab settlers a thousand years ago.
Sauteed wild Greens -- Erbe Rifatte
Sauteed wild Greens, or Erbe Rifatte: Wild greens are curious beasts and cover a range of plants. Lisetta picked dandelions and served them at a delightful meal in the hinterland of Verona. When I asked how she did them...
Sauteed wild Greens, or Erbe Rifatte: Wild greens are curious beasts and cover a range of plants. Lisetta picked dandelions and served them at a delightful meal in the hinterland of Verona. When I asked how she did them...
Onion Salad with Salted Sardines -- Insalata di Cipolle con le Sarde
Insalata di Cipolle con le Sard, or Onion Salad with Salted Sardines: Ada Boni discusses this most traditional dish in a book on Roman cooking, saying that it rwquires a determined stomach, and is thus falling from favor. I have my doubts, because I often encounter something quite similar, albeit with less onion, along the coast in Southern Tuscany.
Insalata di Cipolle con le Sard, or Onion Salad with Salted Sardines: Ada Boni discusses this most traditional dish in a book on Roman cooking, saying that it rwquires a determined stomach, and is thus falling from favor. I have my doubts, because I often encounter something quite similar, albeit with less onion, along the coast in Southern Tuscany.
Chicory Salad -- Puntarelle
Puntarelle: This is a classic Roman dish; the word is a Roman argot, and until fairly recently there was a certain amount of discussion outside of Rome as to what puntarelle are. Turns out they're chicory shoots of a variety known as Catalogna, picked while still young and tender. As is the case with all chicory they do have a bitter undertone to them that makes them a very pleasing accompaniment
Puntarelle: This is a classic Roman dish; the word is a Roman argot, and until fairly recently there was a certain amount of discussion outside of Rome as to what puntarelle are. Turns out they're chicory shoots of a variety known as Catalogna, picked while still young and tender. As is the case with all chicory they do have a bitter undertone to them that makes them a very pleasing accompaniment
Spinach Canederli -- Canederli di Spinaci
Spinach Canederli: These are more of a side dish than an accompaniment to soup; they'll go nicely with a stew or goulash. As a side dish the recipe will serve 4.
Spinach Canederli: These are more of a side dish than an accompaniment to soup; they'll go nicely with a stew or goulash. As a side dish the recipe will serve 4.
Radicchio Salad with Turkey Slivers -- Insalata di Radicchio con Lamelle di Tacchino
Turkey and radicchio work quite well in this salad, the sweetness of the former contrasting pleasantly with the bitterness of the latter.
Turkey and radicchio work quite well in this salad, the sweetness of the former contrasting pleasantly with the bitterness of the latter.
Radicchio di Treviso Salad -- Insalata di Radicchio di Treviso
A green salad is a classic we're all familiar with, but salads can be much more: They're an excellent foil for creativity, and here we have radicchio rosso from Treviso blending nicely with pine nuts and alici, the smallest, most delicate representatives of the sardine family.
A green salad is a classic we're all familiar with, but salads can be much more: They're an excellent foil for creativity, and here we have radicchio rosso from Treviso blending nicely with pine nuts and alici, the smallest, most delicate representatives of the sardine family.
Recooked Spinach, Spinaci Rifatti
Spinach goes very well with roasted meats, and if you’re eating in an old-fashioned home or restaurant in Northern Italy, you may well be served it with a sprinkling of the drippings from the roast.
Spinach goes very well with roasted meats, and if you’re eating in an old-fashioned home or restaurant in Northern Italy, you may well be served it with a sprinkling of the drippings from the roast.
Caponata Made from Greens, Caponata di Virdura
This is a winter caponata, as you might guess from the list of ingredients. It is also the traditional cold dish served on Christmas day in the Madonie region.
This is a winter caponata, as you might guess from the list of ingredients. It is also the traditional cold dish served on Christmas day in the Madonie region.
Salads Galore
Nothing refreshes more than a good salad when it's hot!
Nothing refreshes more than a good salad when it's hot!
Roman Salads: Insalate Romane
A variety of Roman salads, some cooked and some raw, that are especially refreshing in summer.
A variety of Roman salads, some cooked and some raw, that are especially refreshing in summer.
Onion and Sardine Salad: Cipolle e Sarde in Insalata
A sardine and onion salad: it's not for the weak of heart, but it will be bracing!
A sardine and onion salad: it's not for the weak of heart, but it will be bracing!
Deft Chicken and Vegetable Salad
Seasoned with a cheerful herb-laced sauce made with hard-boiled eggs: Perfect in summer!
Seasoned with a cheerful herb-laced sauce made with hard-boiled eggs: Perfect in summer!
Fish Caponata: Caponata di Pesce
An elegant Neapolitan fish & greens salad that will be perfect in important occasions.
An elegant Neapolitan fish & greens salad that will be perfect in important occasions.
Green Bean Salad: Fagiolini in Insalata
A quick, refreshing summer string bean salad from Friuli Venezia Giulia. Good for a picnic too!
A quick, refreshing summer string bean salad from Friuli Venezia Giulia. Good for a picnic too!
Green Bean and Tuna Salad: Fagiolini e Tonno in Insalata
String beans and tuna, seasoned with lemon juice: Profoundly refreshing.
String beans and tuna, seasoned with lemon juice: Profoundly refreshing.
A Lemony Pasta Salad: Insalata di Pasta Profumata al Limone
A tasty lemony pasta salad with plenty of tuna, which makes it a meal by itself (or with a green salad)
A tasty lemony pasta salad with plenty of tuna, which makes it a meal by itself (or with a green salad)
Pinzimonio
A big bowl of fresh, tasty chopped raw vegetables served with oil and vinegar that your guests can mix and season to taste in their own little bowls: the perfect antipasto or side dish.
A big bowl of fresh, tasty chopped raw vegetables served with oil and vinegar that your guests can mix and season to taste in their own little bowls: the perfect antipasto or side dish.
Rape Nfucate (Fiery Broccoli Rabe) and Focaccia
Puglian winter fare, and a classic Christmas dish too.
Puglian winter fare, and a classic Christmas dish too.
Sauteed Broccoli Rabe: Broccoli Rabe Strascinati
The traditional beginning of the Neapolitan Christmas Eve dinner, and a tasty too.
The traditional beginning of the Neapolitan Christmas Eve dinner, and a tasty too.
Zucchini and Pancetta Salad: Insalata con Zucchine e Pancetta
An elaborate salad spinach, bell pepper, zucchini and pancetta.
An elaborate salad spinach, bell pepper, zucchini and pancetta.
Arborio Rice with Vidalia Onion Dressing
About the only thing Italian about this rice salad, which includes chicken as well, is the name of the rice. But it could be nice as a quick meal.
About the only thing Italian about this rice salad, which includes chicken as well, is the name of the rice. But it could be nice as a quick meal.
Caprese
All about one of the world's simplest and best salads (mozzarella, tomatoes & basil) and the indignities it suffers beyond the jeweled isle.
All about one of the world's simplest and best salads (mozzarella, tomatoes & basil) and the indignities it suffers beyond the jeweled isle.
Composed Salads With Raw Winter Greens
"A main-course salad based on raw winter greens can be a cook's playground," writes Erica De Mane, who goes on to suggest several different salads.
"A main-course salad based on raw winter greens can be a cook's playground," writes Erica De Mane, who goes on to suggest several different salads.
Vegetarian Caprese
A vegan version of caprese with tofu instead of mozzarella. The only variation I'd make is garlic instead of garlic powder.
A vegan version of caprese with tofu instead of mozzarella. The only variation I'd make is garlic instead of garlic powder.
Lentil, Red Pepper and Potato Salad
An interesting salad or antipasto, from the folks at Bertolli.
An interesting salad or antipasto, from the folks at Bertolli.
Orange, Fennel, and Celery Salad With Black Olives
"Salt and black pepper may seem odd to put on oranges, but they are traditional seasonings for this Sicilian salad and are central to its taste," says Erica De Mane. And she's right.
"Salt and black pepper may seem odd to put on oranges, but they are traditional seasonings for this Sicilian salad and are central to its taste," says Erica De Mane. And she's right.
Oranges and Fennel Salad
According to the Electronic Gourmet Guide this is popular throughout Italy. In my experience oranges tend to be more common in Southern dishes. Nice and simple, however.
According to the Electronic Gourmet Guide this is popular throughout Italy. In my experience oranges tend to be more common in Southern dishes. Nice and simple, however.
Salmon and Herb Salad
"Now that I can find fresh herbs all year long," writes Erica De Mane, "I enjoy making herb salads to add a sunny note to a winter meal..."
"Now that I can find fresh herbs all year long," writes Erica De Mane, "I enjoy making herb salads to add a sunny note to a winter meal..."
Strawberry and Wild Watercress Salad With Pine Nuts
Watercress and strawberries may sound like an unusual combination, but Erica de Mane is on the money.
Watercress and strawberries may sound like an unusual combination, but Erica de Mane is on the money.
Tomato Salad With Melon, Mint, and Moscato Wine
"This is not a traditional Sicilian salad; rather I've taken several common Sicilian ingredients and combined them to produce a sweet and pungent taste very much in a traditional Sicilian style," says Erica de Mane.
"This is not a traditional Sicilian salad; rather I've taken several common Sicilian ingredients and combined them to produce a sweet and pungent taste very much in a traditional Sicilian style," says Erica de Mane.
Warm Artichoke, Potato, and Calamari Salad
"Here I've combined three of my favorite foods - artichokes, seafood, and olives - and simply tossed them together with a white-wine vinaigrette..." writes Erica De Mane.
"Here I've combined three of my favorite foods - artichokes, seafood, and olives - and simply tossed them together with a white-wine vinaigrette..." writes Erica De Mane.
An End of Summer Recipe: Mediterranean Cuscus, or Cuscus Mediterraneo
Cuscus may bring the southern shores of the Mediterranean to mind, but has long been eaten in Italy too, both by Sicilians, who tend to make theirs with fish, and by Italian Jews, who tend to make theirs with meat. But there are other things one can do with cuscus, and this salad is extremely refreshing. Easy to make, too, and quick as well.
Cuscus may bring the southern shores of the Mediterranean to mind, but has long been eaten in Italy too, both by Sicilians, who tend to make theirs with fish, and by Italian Jews, who tend to make theirs with meat. But there are other things one can do with cuscus, and this salad is extremely refreshing. Easy to make, too, and quick as well.