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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
Grilled Escarole Caesar Salad
Burrata Salad

(Serves 4)

This is a very simple salad but it is the high quality of the ingredients that make it s pecial.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.

Ingredients:

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

Directions:

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)

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.

Ingredients:

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

Directions:

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)

Ingredients:

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

Directions:

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)

Ingredients:

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

Directions:

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.
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Green Salad Recipes
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MAPLE GLAZED WALNUTS
Maple glazed walnuts are a nice addition to fruit salads as well as green salads.

2 cups walnuts
1/3 cup maple syrup
1/8 teaspoon salt

Preheat a dry skillet over mediujm-high heat. Add the walnuts, syrup, and salt.  Cook, stirring frequently, until the syrup is carmelized and the walnuts are toasted, about 3 minutes.  Spread the nuts on a piece of parchment paper and allow to cool.
SALAD RECIPES  >  ITALIAN GREEN SALAD RECIPES
Bocconcini, meaning little mouthfuls in Italian, are the smallest form of creamy, fresh mozzarella.  The cheese is commonly packaged in water or whey but can sometimes be found marinated in olive oil and herbs.  Serve bocconcini in salads, as an addition to an antipasto platter, on toothpicks with grape tomatoes and a basil leaf, wrapped with prosciutto or with cubes of salami or mortadella for an easy hors d' oeuvre.
BOCCONCINI
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LETTUCE CRISPER
Clear plastic container with a sealed lid that will keep your salads fresher longer. It can also be used to store other vegetables.