Sicilian Salad Recipes

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. , In a large salad bowl, combine the pasta, tomatoes, cheese, onion, olives and parsley. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Cover and refrigerate until serving.

Steps:

• Cut tomatoes into bite size pieces.
• Sprinkle with garlic salt and pepper.
• Peel a cut onion in half vertically.
• Along edge of open side, "sliver" cut onion and add to tomatoes.
• Add the rest of ingredients and toss lightly.
• Marinate for at least an hour.
• Serve with Italian bread, provolone cheese and hard salami (or other Italian meats.).

Steps:

• Put the raisins in a small bowl and pour boiling water over them to cover. Let stand until plump and soft, about 10 minutes. Drain.
• Put the raisins, grapes, apricots, rosemary and onion in a large bowl. Add the lemon juice and stir in the olive oil. Season with salt and pepper.
• Separate the radicchio into leaves, saving the heart for another use. Tear into bite size pieces and add to the dried fruit mixture along with the spinach. Toss well. Divide among 4 plates and top with the prosciutto, if using. Scatter the pine nuts over the top.
• Frying rosemary on the branch removes its slightly soapy, bitter flavor so you can use more. Heat 1-inch oil in a deep saute pan to 350 degrees F. Deep-fry the rosemary for 30 seconds and drain on paper towels. Strip the leaves off the stems and crush the leaves in the paper towels to remove any excess oil. Mince and store in a clean, tightly sealed container. Use the fried rosemary to make a seasoned salt by adding it to a mixture of black pepper, dried lemon zest and salt.

Steps:

• Bring a large pot of salted water to a boil. Add the orzo and cook as the label directs, adding the celery slices during the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Set aside. Meanwhile, toast the pine nuts in a dry skillet over medium heat, stirring occasionally, until golden brown, 3 to 5 minutes.
• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until lightly golden, about 3 minutes. Add the olives and red pepper flakes; stir to combine. Stir in the orzo and celery slices along with 1/4 cup of the reserved pasta cooking water. Cook, stirring, until the water is mostly absorbed and the pasta is coated, adding more pasta cooking water if needed, about 2 minutes. Stir in the celery leaves, herbs and sardines; season with salt and pepper. Drizzle each serving with olive oil and top with the toasted pine nuts and cheese.

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

Steps:

• Mix together olive oil, balsamic vinegar, oregano, salt and pepper.

Steps:

• Combine arugula, lettuce, celery, onion, tomatoes, olives, and capers in a large bowl. Drizzle with oil and sprinkle with sea salt, then toss. Drizzle with vinegar and toss again.

Steps:

• In a large sieve rinse olives and drain well. Thinly slice celery, carrot, onion, and garlic and in a bowl stir together with remaining ingredients. Marinate salad, covered and chilled, at least 1 day and up to 3 days. Bring salad to room temperature before serving.

Steps:

• Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.

Steps:

• In a very big bowl, combine everything, I use a hand emulsion blender to blend thoroughly. Chill for 1 hour.
• In an empty salad bowl, dump 1/4 cup of cold dressing and toss in torn cold romaine lettuce.
• Put on individual salad bowls.
• Top with diced tomatoes and chopped chicken.
• Scatter grapes and mangoes on top.
• Garnish with croutons and pine nuts.