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Italian Green Salad Recipes
RECIPES
Burrata Salad
Grilled Escarole Caesar Salad
Spinach Salad with Prosciutto and Eggs
Arugula, Fig, and Prosciutto Salad
Watercress Salad
Roasted Beet Salad with Candied Walnuts
Iceberg Wedges with Gorgonzola Dressing
Bibb Lettuce with Warm Goat Cheese
Burrata Salad
Grilled Escarole Caesar Salad
Spinach Salad with Prosciutto and Eggs
Arugula, Fig, and Prosciutto Salad
Watercress Salad
Roasted Beet Salad with Candied Walnuts
Iceberg Wedges with Gorgonzola Dressing
Bibb Lettuce with Warm Goat Cheese
| Burrata Salad |
Burrata Salad
(Serves 4)
This is a very simple salad but it is the high quality of the ingredients that make it special.
The word burrata means buttered in Italian. Burrata cheese contains both mozzarella and
cream and has a very soft, buttery texture. If you can’t find burrata substitute fresh mozzarella.
Campari tomatoes are deep red in color and larger than a cherry tomato. They are juicy, high
in sugar with a low acidity, and lack the mealiness of plum tomatoes.
2 hearts of Romaine lettuce, cut into bite-size pieces
8 Campari tomatoes, cut into wedges
2 pieces Burrata cheese, cut to about 8 pieces each
Salt
2 tablespoons balsamic vinegar
1/3 cup extra-virgin olive oil
Place the lettuce on a serving platter.
Top with the tomatoes and burrata.
Sprinkle the salad with salt.
Combine the vinegar and oil and drizzle over the top.
Serve.
(Serves 4)
This is a very simple salad but it is the high quality of the ingredients that make it special.
The word burrata means buttered in Italian. Burrata cheese contains both mozzarella and
cream and has a very soft, buttery texture. If you can’t find burrata substitute fresh mozzarella.
Campari tomatoes are deep red in color and larger than a cherry tomato. They are juicy, high
in sugar with a low acidity, and lack the mealiness of plum tomatoes.
2 hearts of Romaine lettuce, cut into bite-size pieces
8 Campari tomatoes, cut into wedges
2 pieces Burrata cheese, cut to about 8 pieces each
Salt
2 tablespoons balsamic vinegar
1/3 cup extra-virgin olive oil
Place the lettuce on a serving platter.
Top with the tomatoes and burrata.
Sprinkle the salad with salt.
Combine the vinegar and oil and drizzle over the top.
Serve.
Grilled Escarole Caesar Salad
(Serves 4)
(Serves 4)
This salad is nice as a light lunch but it especially goes well with a grilled steak.
You can omit the poached eggs and substitute some chopped hard-boiled eggs, if you prefer.
Dressing:
2 teaspoons anchovy paste
2 garlic cloves, minced or grated
1 tablespoon Worcestershire sauce
Juice of 1 lemon
About 1/2 cup olive oil
1/4 cup grated Parmesan or pecorino cheese
Black pepper
2 heads escarole
Olive oil cooking spray
Croutons
4 poached eggs
In a small bowl, whisk together the dressing ingredients.
Set aside.
Preheat an outdoor or stove top grill to medium-high.
Rinse and dry the escarole.
Cut the heads in half, keeping the heads intact at the core.
Coat the escarole lightly with the olive oil spray.
Grill, turning once, until the escarole is wilted and grill marks appear, about 5 minutes.
Transfer the escarole to a serving platter or individual salad plates.
Drizzle the anchovy dressing over the top of each.
Top each serving with some croutons and a poached egg.
Serve immediately.
You can omit the poached eggs and substitute some chopped hard-boiled eggs, if you prefer.
Dressing:
2 teaspoons anchovy paste
2 garlic cloves, minced or grated
1 tablespoon Worcestershire sauce
Juice of 1 lemon
About 1/2 cup olive oil
1/4 cup grated Parmesan or pecorino cheese
Black pepper
2 heads escarole
Olive oil cooking spray
Croutons
4 poached eggs
In a small bowl, whisk together the dressing ingredients.
Set aside.
Preheat an outdoor or stove top grill to medium-high.
Rinse and dry the escarole.
Cut the heads in half, keeping the heads intact at the core.
Coat the escarole lightly with the olive oil spray.
Grill, turning once, until the escarole is wilted and grill marks appear, about 5 minutes.
Transfer the escarole to a serving platter or individual salad plates.
Drizzle the anchovy dressing over the top of each.
Top each serving with some croutons and a poached egg.
Serve immediately.
Spinach Salad with Prosciutto and Eggs
(Serves 4)
(Serves 4)
2 hard boiled eggs, cooled and peeled
6 cups spinach leaves
6 ounces prosciutto, cut into 1/2-inch strips
1/4 cup extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
Salt and pepper
Separate the egg yolks from the whites.
Using a rubber spatula, press the whites through a sieve into a bowl.
Then press the yolks through the sieve. Set aside.
Put the spinach in a large bowl.
In a medium skillet, heat 1 tablespoon of olive oil.
Add the prosciutto and sauté until brown and slightly crisp.
Add the prosciutto to the spinach in the bowl.
Add the remaining olive oil and balsamic vinegar.
Season the mixture with salt and pepper.
Gently toss the salad.
Cover the salad with the sieved eggs and serve.
6 cups spinach leaves
6 ounces prosciutto, cut into 1/2-inch strips
1/4 cup extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
Salt and pepper
Separate the egg yolks from the whites.
Using a rubber spatula, press the whites through a sieve into a bowl.
Then press the yolks through the sieve. Set aside.
Put the spinach in a large bowl.
In a medium skillet, heat 1 tablespoon of olive oil.
Add the prosciutto and sauté until brown and slightly crisp.
Add the prosciutto to the spinach in the bowl.
Add the remaining olive oil and balsamic vinegar.
Season the mixture with salt and pepper.
Gently toss the salad.
Cover the salad with the sieved eggs and serve.
Arugula , Fig, and Prosciutto Salad
(Serves 4)
(Serves 4)
4 to 5 cups arugula
10 fresh figs, quartered
4 ounces prosciutto, cut into strips
1/3 cup crumbled goat cheese
2 tablespoons fig balsamic vinegar
1/3 cup extra-virgin olive oil
Salt and pepper
Place the arugula in a salad bowl.
Top with the figs and prosciutto.
Sprinkle the goat cheese over the salad.
Whisk together the vinegar, oil, salt and pepper.
Drizzle the dressing over the salad.
Gently toss and serve.
10 fresh figs, quartered
4 ounces prosciutto, cut into strips
1/3 cup crumbled goat cheese
2 tablespoons fig balsamic vinegar
1/3 cup extra-virgin olive oil
Salt and pepper
Place the arugula in a salad bowl.
Top with the figs and prosciutto.
Sprinkle the goat cheese over the salad.
Whisk together the vinegar, oil, salt and pepper.
Drizzle the dressing over the salad.
Gently toss and serve.
Watercress Salad
(Serves 4)
Watercress is a spicy, peppery salad green that is often a refreshing
alternative to lettuce in salads. Watercress is a member of the mustard
family and has small, dark green, rounded leaves. This salad is a nice
accompaniment to grilled steak or other beef dishes.
4 cups watercress
Dressing:
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon horseradish
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
Salt and pepper
1/3 cup extra-virgin olive oil
Place the watercress in a salad bowl.
Whisk together the dressing ingredients.
Pour the dressing over the watercress and gently toss.
Serve.
(Serves 4)
Watercress is a spicy, peppery salad green that is often a refreshing
alternative to lettuce in salads. Watercress is a member of the mustard
family and has small, dark green, rounded leaves. This salad is a nice
accompaniment to grilled steak or other beef dishes.
4 cups watercress
Dressing:
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon horseradish
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
Salt and pepper
1/3 cup extra-virgin olive oil
Place the watercress in a salad bowl.
Whisk together the dressing ingredients.
Pour the dressing over the watercress and gently toss.
Serve.
Roasted Beet Salad with Candied Walnuts
(Serves 4)
(Serves 4)
4 red or golden beets
Olive oil for roasting beets
Salt and pepper
6 cups mixed baby greens or mesclun
1/3 cup crumbled blue cheese
2 tablespoons raspberry or red wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper
Candied Walnuts:
1 cup walnut halves
1/4 cup maple syrup
Pinch of salt
To roast the beets:
Preheat the oven to 400 degrees.
Cut off the tops and roots of the beets and peel them.
Cut the beets into 2-inch chunks.
Place the beets on a baking sheet.
Drizzle the beets with olive oil and toss gently to coat.
Season the beets with salt and pepper.
Roast for 35 to 40 minutes or until tender.
Remove from the oven, cool and refrigerate until cold.
To make the candied walnuts:
Preheat a dry skillet over medium-high heat.
Add the walnuts, maple syrup and salt.
Cook, stirring constantly, until the syrup caramelized on the nuts, about 3 minutes.
Transfer the walnuts to a plate and allow to cool.
Break the nuts into individual pieces.
To assemble the salad:
Place the greens in a salad bowl.
Add the chilled beets, blue cheese, and candied walnuts.
Whisk together the vinegar, olive oil, salt and pepper.
Pour the dressing over the salad and gently toss.
Serve.
Olive oil for roasting beets
Salt and pepper
6 cups mixed baby greens or mesclun
1/3 cup crumbled blue cheese
2 tablespoons raspberry or red wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper
Candied Walnuts:
1 cup walnut halves
1/4 cup maple syrup
Pinch of salt
To roast the beets:
Preheat the oven to 400 degrees.
Cut off the tops and roots of the beets and peel them.
Cut the beets into 2-inch chunks.
Place the beets on a baking sheet.
Drizzle the beets with olive oil and toss gently to coat.
Season the beets with salt and pepper.
Roast for 35 to 40 minutes or until tender.
Remove from the oven, cool and refrigerate until cold.
To make the candied walnuts:
Preheat a dry skillet over medium-high heat.
Add the walnuts, maple syrup and salt.
Cook, stirring constantly, until the syrup caramelized on the nuts, about 3 minutes.
Transfer the walnuts to a plate and allow to cool.
Break the nuts into individual pieces.
To assemble the salad:
Place the greens in a salad bowl.
Add the chilled beets, blue cheese, and candied walnuts.
Whisk together the vinegar, olive oil, salt and pepper.
Pour the dressing over the salad and gently toss.
Serve.
Iceberg Wedges with Gorgonzola Dressing
(Serves 2 to 4)
(Serves 2 to 4)
This is such a simple salad but it is delicious when served with a grilled steak.
The dressing can be made ahead of time and refrigerated; in fact, the flavor of the
dressing intensifies the longer that it is stored. Stir to blend before serving and add
more milk to thin, if necessary.
1 teaspoon olive oil
2-3 slices of prosciutto, coarsely chopped
1/3 cup buttermilk
1/4 cup sour cream
1 garlic clove, minced
2 ounces Gorgonzola cheese, crumbled
Salt and pepper
Half head of iceberg lettuce, core removed, cut into 4 wedges
Heat the oil in a small skillet over medium heat.
Saute the prosciutto in the oil until crisp; transfer to a paper towel-lined plate and set aside.
To make the dressing:
In a small bowl, combine the buttermilk, sour cream, garlic, and Gorgonzola.
Season with salt and pepper.
Arrange 1 or 2 lettuce wedges on individual serving plates.
Spoon the dressing over the wedges.
Top with the prosciutto and serve.
The dressing can be made ahead of time and refrigerated; in fact, the flavor of the
dressing intensifies the longer that it is stored. Stir to blend before serving and add
more milk to thin, if necessary.
1 teaspoon olive oil
2-3 slices of prosciutto, coarsely chopped
1/3 cup buttermilk
1/4 cup sour cream
1 garlic clove, minced
2 ounces Gorgonzola cheese, crumbled
Salt and pepper
Half head of iceberg lettuce, core removed, cut into 4 wedges
Heat the oil in a small skillet over medium heat.
Saute the prosciutto in the oil until crisp; transfer to a paper towel-lined plate and set aside.
To make the dressing:
In a small bowl, combine the buttermilk, sour cream, garlic, and Gorgonzola.
Season with salt and pepper.
Arrange 1 or 2 lettuce wedges on individual serving plates.
Spoon the dressing over the wedges.
Top with the prosciutto and serve.
Bibb Lettuce with Warm Goat Cheese
(Serves 4)
(Serves 4)
8 ounces bibb or butter crunch lettuce
10 to 12 grape tomatoes, halved
1 (4 ounces) log of goat cheese
Olive oil
Flavored Italian bread crumbs
Dressing:
3 tablespoons white wine vinegar
1/3 cup walnut oil
Salt and pepper
Whisk together dressing ingredients.
Gently toss lettuce and tomatoes with dressing.
Arrange lettuce and tomato on individual plates and chill.
Cut goat cheese into eight 1/2-inch thick rounds.
Brush both sides of the cheese with olive oil and coat with bread crumbs.
Coat a skillet with olive oil; add the breaded goat cheese.
Saute the cheese rounds until golden brown on both side, about 5 minutes.
Carefully lift each cheese round with a spatula.
Place 2 cheese rounds on each chilled salad.
Serve immediately.
10 to 12 grape tomatoes, halved
1 (4 ounces) log of goat cheese
Olive oil
Flavored Italian bread crumbs
Dressing:
3 tablespoons white wine vinegar
1/3 cup walnut oil
Salt and pepper
Whisk together dressing ingredients.
Gently toss lettuce and tomatoes with dressing.
Arrange lettuce and tomato on individual plates and chill.
Cut goat cheese into eight 1/2-inch thick rounds.
Brush both sides of the cheese with olive oil and coat with bread crumbs.
Coat a skillet with olive oil; add the breaded goat cheese.
Saute the cheese rounds until golden brown on both side, about 5 minutes.
Carefully lift each cheese round with a spatula.
Place 2 cheese rounds on each chilled salad.
Serve immediately.
| Create flavored, infused oils in a spray bottle that won't get clogged with herbs or spices. Great for greasing pans, flavoring browning meat, seasoning salads, misting cookie trays, or making pancakes |
| Use this tool with lettuce, fresh spinach, herbs, and greens--they end up clean and oh-so-dry. The drier your leaves, the better salad dressings will adhere and the less mushy your sandwich bread will become. |
| Keeps fruit, lettuce, and vegetables fresher longer for up to approximately 2 weeks . Special design lets you wash and store all in one since the container doubles as a colander. Oblong shape works for all lettuce types |