Italian salad

Caprese salad
Ingredients:
3 or 4 large tomatoes
1 lb. fresh Italian mozzarella
dry oregano
extra virgin olive oil
salt to taste

Preparation:
Slice the tomatoes horizontally discarding the ends.
Slice the mozzarella into as many slices as you have of tomato. On a serving dish lay one slice of tomato and then one slice of mozzarella on top of it. Lay the next slice of tomato so that it is slightly overlapping the first and add a slice of mozzarella. Continue like this until all the mozzarella and tomato are on the plate.
Sprinkle with oregano and add olive oil as you like. Salt to taste and serve.

Mixed salad
Ingredients:
bunch of leaf salad
radicchio (red salad)
arugula
black olives
shredded carrot
tomatoes
corn
extra virgin olive oil
salt to taste

Preparation:
Clean all the ingredients. Start with the leaf lettuce and then add some thinly sliced radicchio and arugula.
Now add some thinly sliced carrots, the corn, olives and some tomatoes. Add olive oil and salt to taste. (If the radicchio is too bitter for your tastes just add a few drops of red wine vinegar).

Panzanella
Ingredients:
3 oz. dry Tuscan bread
4 large ripe tomatoes
1 small red onion
8-10 fresh basil leaves
6 tbsp. extra virgin olive oil
1 tsp. red wine vinegar (optional)
fresh ground black pepper
salt to taste

Preparation:
Break up the bread a bit and soak it in a bowl of cold water for 5 minutes.
Drain the water and squeeze out the bread well with your hands. Break the bread up into little pieces and put it in a large bowl.
Cut the tomatoes into wedges and add them along with the onion thinly sliced.
Chop up the basil and add it too along with the oil, vinegar, a dusting of fresh round black pepper and salt to taste. Mix well and serve.

Tomatoes and arugola
Ingredients:
6 medium size ripe tomatoes
1 to 2 Tbsp. finely chopped arugula
2 tbsp. extra virgin olive oil
salt to taste

Praparation:
Wash the tomatoes and slice them.
In a bowl combine the tomatoes with all the other ingredients and serve.

Tomato salad
Ingredients:
6 medium size ripe tomatoes
1 clove of garlic
1 tsp. dry oregano
1/4 red onion sliced
6 leaves fresh basil
2 tbsp. extra virgin olive oil
salt to taste

Preparation:
Wash the tomatoes and slice them. Add the garlic chopped finely, the oregano, the thinly sliced onion and the basil leaves sliced thinly.
Mix well. Refrigerate for about one hour before serving. Just before serving add the oil and salt and mix well.

Salad with oranges
Ingredients:
2 heads Belgian Endive salad (10oz.)
2 oranges
1 fennel (a bit more than 1 cup sliced)
1/2 cup thinly sliced white celery
1/4 cup of roughly chopped walnuts
3 green olives thinly sliced
lemon juice
1 tsp. mustard
3 tbsp. extra virgin olive oil
salt and pepper to taste

Preparation:
Clean the salad and the fennel and slice them thinly. Put them in a salad bowl and mix in the celery.
Add a spoon of lemon juice and mix it in so the salad doesn't turn brown. Now peel the orange removing all the "white" inner part of the peel. Then slice them horizontally and then cut the slices into spikes.
Add the oranges to the salad along with the walnuts and olives.
In a cup mix the olive oil, mustard, a tablespoon of lemon juice and a pinch of salt and pepper. When they are well mixed you can pour it over the salad and mix in well.
Check to see that the salt and pepper are as you like and then serve.

Tomato and mozzarella salad
Ingredients:
4 medium tomatoes
1 cup soft Italian mozzarella
1/2 cup black olives
2 tbsp. capers
2 leaves fresh basil chopped
1 tbsp extra virgin olive oil
1/4 to 1/2 tsp. balsamic vinegar
salt to taste

Preparation:
In a large bowl cut the tomatoes into wedges. Cut the mozzarella into pieces and add them.
Now add the rest of the ingredients. Mix well and serve.

Garden salad
Ingredients:
1 yellow bell pepper
4 medium ripe tomatoes
1/2 small red onion
1 cucumber
a bit if arugula
extra virgin olive oil to taste
salt to taste

Preparation:
Clean and cut the bell peppers into 1 inch pieces.
Cut the tomatoes into wedges.
Peel and slice the cucumber and onion thinly.
Wash the arugula and add it to the salad. Mix well with olive oil and salt to taste. Serve with fresh bread.

Bean and tuna salad
Ingredients:
2 six oz. cans of tuna fish packed in olive oil
4 cups large white beans
1 cup chopped green onions
extra virgin olive oil
salt to taste

Preparation:
Drain the excess oil from the tuna and then put the tuna fish in a bowl with the beans and green onions.
Add olive oil and salt to taste. You'll need at least 3 tbsp of olive oil. Mix and serve.

Fennel salad
Ingredients:
4 fennels
1/2 cup parmesan cut in thin slices
1/3 cup chopped walnuts
4-5 tbsp extra virgin olive oil
salt and pepper to taste
(The doses are indicative. You can add more parmesan or walnuts if you like.)

Preparation:
Slice the fennels in thin slices.
Add the parmesan and the walnuts and combine well.
Mix in salt, pepper and the oil. Serve and enjoy.

Potato and green bean salad
Ingredients:
4 medium potatoes (about 2-3/4 pounds)
1 lbs. green beans
9 oz. Swiss cheese
1/2 cup black olives
5 tbsp. extra virgin olive oil
salt to taste

Preparation:
Wash the potatoes and boil them whole in salted water until done. In the meantime boil the green beans until cooked.
While the vegetables are cooking cut the Swiss cheese into cubes and slice the olives.
When the potatoes are ready drain them and, once they are cool enough to handle, peel them.
Once the potatoes are peeled cut them into cubes and place them in a bowl along with the cheese and olives.
Cut the beans into pieces about one inch long and add them to the rest. Add the oil and salt to taste. You can eat it right away or put it in a cool places and eat it later.

Potato salad
Ingredients:
2 lb. potatoes
6 tbsp. extra virgin olive oil
3 tbsp. fresh finely chopped Italian parsley
1 clove garlic minced
1/2 tsp. red wine vinegar
2 tsp. oregano (dry)
a good pinch of pepper
salt to taste

Preparation:
In a large pot boil the potatoes whole in salted water until done. In the meantime prepare the rest of the ingredients in a bowl. Start by putting the oil salt, pepper and vinegar and beat them together with a fork.
Then add the oregano, garlic and parsley and continue beating with a fork until well combined.
When the potatoes are ready drain them and peel them. Be careful that you don't burn your fingers. If you are not in a hurry let them cool a bit first.
Once the potatoes are peeled cut them into cubes and place them in a bowl.
Add the rest of the ingredients and mix well.
Serve immediately or put it in the refrigerator and serve later.

Buon appetito!

 

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