Insalata Alla Palermitana Salad Palermo Style Recipes

Steps:

• Place the onion in its skin on a baking tray and put in a hot (I'd say 400 degrees) oven for about 20-30 minutes until it becomes slightly caramlised and soft.
• Boil the potatoes and the green beans in salted water until tender, drain and leave to cool.
• Chop up the tomatoes and add to a large salad bowl.
• Then cube the potatoes and add to the tomatoes along with the green beans.
• Chop up your very soft onion and add the anchovy fillets, bashing down into small pieces.
• Add a good lashing of excellent olive oil and a dash of white wine vinegar. Salt and pepper to taste and serve warm or cool, either as an antipasti, as a side dish or as a main second.

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.