Sunday, January 29, 2012

Insalata Ricca (A Luxurious Salad)

Copyright 2012 LtDan'sKitchen blogs
I'm making this salad from Sophia Loren and is called as such due to the amount of ingredients needed. To make up this starter dish, I have to say tuna is not my first choice in terms of a major ingredient for a vegetable salad but it works in this case. Don't get me wrong, I love tuna, both canned and fresh, but bacon might be the most common meat component of most salads. Anyway, I hope you give this salad a try. Not only is it healthy, it is also delicious. It is actually best if served a bit warm which is perfect for this winter season.

Luxurious Salad - Adapted*

Copyright 2012 LtDan'sKitchen blogs
5 medium potatoes,
1 red and 1 yellow peppers
10 green onions, sliced
12 oz canned tuna, in oil
4 tomatoes, quartered
4 eggs, hard-boiled
3/4 lb blanched green
2 cup black olives, pitted
   and canned
1 tbsp parsley, chopped
1/4 cup walnuts or pecans,

1/3 cup olive oil
1 tsp mustard, stone ground
2-3 tbsp red wine vinegar
salt and pepper
1 tsp dried herbs (thyme, oregano and basil)
4 oz anchovies, chopped finely (optional)

1. Combine the ingredients for the dressing and season with salt and pepper.
    Set aside.

2. Peel and slice the potatoes into quarters and place in a large bowl.
    Remove the ribs and stalks of the peppers and slice into strips. Add to the
    bowl with potatoes.

3. Trim the green onions on both ends and cut into 1-inch lengths. Do the
    same for the blanched green beans. Cut the eggs into quarters. Add all
    three into the bowl.

4. Add the tuna and the rest of the salad ingredients and drizzle with the
    dressing. Toss until the salad is evenly coated. Check for flavor and
    correct with salt and pepper. Serve immediately.

Loren, S., Sophia Loren's Memories and Recipe's, GT Publishing, New York: 1998.

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