Main Course Salads
| Calamari Salad |
RECIPES
Calamari Salad
Hearts of Palm Salad
Tomato Salad on Grilled Eggplant
White Bean Salad with Tomato Vinaigrette
Shrimp and Orange Salad
Escarole Salad with Melon and Prosciutto
Panzanella Bread Salad
Green Bean, Potato, and Tuna Salad
Seafood Rice Salad
Calamari Salad
Hearts of Palm Salad
Tomato Salad on Grilled Eggplant
White Bean Salad with Tomato Vinaigrette
Shrimp and Orange Salad
Escarole Salad with Melon and Prosciutto
Panzanella Bread Salad
Green Bean, Potato, and Tuna Salad
Seafood Rice Salad
| Mangia Bene Pasta |
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Calamari Salad
(Serves 4-6)
2 pounds squid, cleaned
2 garlic cloves, minced
3 ounces olive oil
3 ounces lemon juice
1 tablespoon dried oregano
1 tablespoon dried basil
Black pepper
5-6 Romaine lettuce leaves, torn into bite-size pieces
1 large red onion, cut into large chunks
2 celery stalks, sliced
Optional: grated Parmesan cheese
Cut the squid bodies into rings and quarter the tentacles.
Cook the squid in boiling water 2-3 minutes. Drain and rinse to cool.
Put the squid into a large bowl.
Whisk together the garlic, oil, lemon juice, oregano, basil, and pepper.
Pour the mixture over the calamari and mix well. Cover and refrigerate 1-2 hours.
The longer the calamari sits in the dressing the stronger the flavor will be.
When ready to serve, place the lettuce, onions, and celery in a serving dish.
Pour calamari and dressing over. Mix to combine and serve.
Sprinkle individual servings with Parmesan cheese, if desired.
(Serves 4-6)
2 pounds squid, cleaned
2 garlic cloves, minced
3 ounces olive oil
3 ounces lemon juice
1 tablespoon dried oregano
1 tablespoon dried basil
Black pepper
5-6 Romaine lettuce leaves, torn into bite-size pieces
1 large red onion, cut into large chunks
2 celery stalks, sliced
Optional: grated Parmesan cheese
Cut the squid bodies into rings and quarter the tentacles.
Cook the squid in boiling water 2-3 minutes. Drain and rinse to cool.
Put the squid into a large bowl.
Whisk together the garlic, oil, lemon juice, oregano, basil, and pepper.
Pour the mixture over the calamari and mix well. Cover and refrigerate 1-2 hours.
The longer the calamari sits in the dressing the stronger the flavor will be.
When ready to serve, place the lettuce, onions, and celery in a serving dish.
Pour calamari and dressing over. Mix to combine and serve.
Sprinkle individual servings with Parmesan cheese, if desired.
Hearts of Palm Salad
(Serves 2)
1 (14 ounce) can hearts of palm, sliced
7-8 inner leaves of Romaine lettuce
1 tomato, cut into wedges
5-6 strips of roasted red pepper
1/4 cup crumbled Gorgonzola cheese
Dressing (recipe follows)
Arrange hearts of palm, lettuce, tomato, and red pepper attractively on a serving platter.
Chill salad well in the refrigerator before serving.
When ready to serve, drizzle the dressing over the salad and garnish with the crumbled cheese.
Dressing:
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
5 tablespoons chicken broth
Salt and pepper
Whisk dressing ingredients together well.
(Serves 2)
1 (14 ounce) can hearts of palm, sliced
7-8 inner leaves of Romaine lettuce
1 tomato, cut into wedges
5-6 strips of roasted red pepper
1/4 cup crumbled Gorgonzola cheese
Dressing (recipe follows)
Arrange hearts of palm, lettuce, tomato, and red pepper attractively on a serving platter.
Chill salad well in the refrigerator before serving.
When ready to serve, drizzle the dressing over the salad and garnish with the crumbled cheese.
Dressing:
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
5 tablespoons chicken broth
Salt and pepper
Whisk dressing ingredients together well.
Tomato Salad on Grilled Eggplant
(Serves 4)
1 large eggplant
Olive oil
Salt and pepper
1-1/2 cups chopped ripe tomatoes
1 shallot, finely chopped
1 tablespoon capers
3 tablespoons fresh basil, thinly sliced
1 tabespoon olive oil
1 teaspoon red wine vinegar
8 slices fresh mozzarella cheese
Slice the eggplant into 8 rounds, 1/2-inch thick.
Brush both sides with oil and grill until tender and brown, about 5 minutes per side.
Season the eggplant with salt and pepper.
Arrange 2 eggplant slices on 4 serving plates.
Combine the tomatoes, shallots, capers, basil, oil, vinegar, and black pepper.
Place a slice of mozzarella on each slice of eggplant.
Spoon the tomatoes over and serve.
(Serves 4)
1 large eggplant
Olive oil
Salt and pepper
1-1/2 cups chopped ripe tomatoes
1 shallot, finely chopped
1 tablespoon capers
3 tablespoons fresh basil, thinly sliced
1 tabespoon olive oil
1 teaspoon red wine vinegar
8 slices fresh mozzarella cheese
Slice the eggplant into 8 rounds, 1/2-inch thick.
Brush both sides with oil and grill until tender and brown, about 5 minutes per side.
Season the eggplant with salt and pepper.
Arrange 2 eggplant slices on 4 serving plates.
Combine the tomatoes, shallots, capers, basil, oil, vinegar, and black pepper.
Place a slice of mozzarella on each slice of eggplant.
Spoon the tomatoes over and serve.
White Bean Salad with Tomato Vinaigrette
(Serves 4-6)
2 (15 ounce) cans cannellini beans, drained and rinsed
3 scallions, thinly sliced
10-12 fresh basil leaves, thinly sliced
Tomato vinaigrette (recipe follows)
Romaine lettuce or mixed greens
1/3 cup chopped black olives
2 hard-boiled eggs, chopped
Put the beans, scallions, and basil in a large bowl.
Pour the vinaigrette over and mix gently.
Place the lettuce leaves on a serving platter.
Mound the beans in the middle.
Garnish around the beans with the chopped olives and eggs.
Tomato Vinaigrette:
1 garlic clove, minced
1 shallot, minced
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
6 tablespoons olive oil
3 plum tomatoes, diced
Salt and pepper
Whisk together all the ingredients in a small bowl.
(Serves 4-6)
2 (15 ounce) cans cannellini beans, drained and rinsed
3 scallions, thinly sliced
10-12 fresh basil leaves, thinly sliced
Tomato vinaigrette (recipe follows)
Romaine lettuce or mixed greens
1/3 cup chopped black olives
2 hard-boiled eggs, chopped
Put the beans, scallions, and basil in a large bowl.
Pour the vinaigrette over and mix gently.
Place the lettuce leaves on a serving platter.
Mound the beans in the middle.
Garnish around the beans with the chopped olives and eggs.
Tomato Vinaigrette:
1 garlic clove, minced
1 shallot, minced
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
6 tablespoons olive oil
3 plum tomatoes, diced
Salt and pepper
Whisk together all the ingredients in a small bowl.
Shrimp and Orange Salad
(Serves 4)
20 large shrimp, cleaned and cooked
4 oranges, peeled, seeded, and chopped
2 tablespoons balsamic vinegar
2 tabelspoons olive oil
2 tablesoons chopped fresh basil
Salt and pepper
4 cups mixed greens
Combine shrimp, oranges, vinegar, oil, basil, salt and pepper.
Divide greens among individual plates.
Top with shrimp mixture. Each plate should get 5 shrimp. Serve.
(Serves 4)
20 large shrimp, cleaned and cooked
4 oranges, peeled, seeded, and chopped
2 tablespoons balsamic vinegar
2 tabelspoons olive oil
2 tablesoons chopped fresh basil
Salt and pepper
4 cups mixed greens
Combine shrimp, oranges, vinegar, oil, basil, salt and pepper.
Divide greens among individual plates.
Top with shrimp mixture. Each plate should get 5 shrimp. Serve.
Escarole Salad with Melon and Prosciutto
(Serves 4)
1 head escarole, torn into bite-size pieces
4-5 leaves fresh mint, thinly sliced
1 tablespoon lemon juice
Salt and pepper
1 teaspoon Dijon mustard
1/4 cup olive oil
16 (1-inch) wedges cantaloupe
16 slices prosciutto, thinly sliced
3/4 cup Kalamata olives
Combine escarole and mint in a bowl, cover, and refrigerate.
In a small bowl, whisk together the lemon juice, salt and pepper, mustard, and olive oil.
Set aside.
Wrap a slice of prosciutto around each melon wedge.
Pour the dressing over the chilled escarole and toss well.
Divide the escarole among 4 serving dishes.
Arrange the 4 melon wedges over the escarole on each plate.
Scatter the olives over and serve.
(Serves 4)
1 head escarole, torn into bite-size pieces
4-5 leaves fresh mint, thinly sliced
1 tablespoon lemon juice
Salt and pepper
1 teaspoon Dijon mustard
1/4 cup olive oil
16 (1-inch) wedges cantaloupe
16 slices prosciutto, thinly sliced
3/4 cup Kalamata olives
Combine escarole and mint in a bowl, cover, and refrigerate.
In a small bowl, whisk together the lemon juice, salt and pepper, mustard, and olive oil.
Set aside.
Wrap a slice of prosciutto around each melon wedge.
Pour the dressing over the chilled escarole and toss well.
Divide the escarole among 4 serving dishes.
Arrange the 4 melon wedges over the escarole on each plate.
Scatter the olives over and serve.
Panzanella - Bread Salad
(Serves 4-6)
1 garlic clove
2-3 anchovy fillets
1 tablespoon capers, rinsed
1/4 red or yellow bell pepper, diced into small cubes
Salt
1/4 cup olive oil
1 tablespoon red wine vinegar
2 cups firm Italian bread, trimmed of crust and cut into 1/2-inch cubes
3 ripe tomatoes, seeded and diced into small cubes
1 cucumber, peeled, seeded, and diced into small cubes
1/2 medium onion, sliced into thin rings
Black pepper
Mash the garlic, anchovies, and capers to a pulp.
In a bowl, combine the anchovy mixture with the bell pepper, salt, olive oil, and vinegar.
Toast the bread cubes under a broiler until lightly golden.
Add the bread to the mixture in the bowl.
Puree 1 of the tomatoes in a food processor.
Add the puree to the mixture, toss gently, and allow to sit for 15 minutes.
Add the diced tomatoes, cucumber, onion, and pepper.
Toss gently and serve.
(Serves 4-6)
1 garlic clove
2-3 anchovy fillets
1 tablespoon capers, rinsed
1/4 red or yellow bell pepper, diced into small cubes
Salt
1/4 cup olive oil
1 tablespoon red wine vinegar
2 cups firm Italian bread, trimmed of crust and cut into 1/2-inch cubes
3 ripe tomatoes, seeded and diced into small cubes
1 cucumber, peeled, seeded, and diced into small cubes
1/2 medium onion, sliced into thin rings
Black pepper
Mash the garlic, anchovies, and capers to a pulp.
In a bowl, combine the anchovy mixture with the bell pepper, salt, olive oil, and vinegar.
Toast the bread cubes under a broiler until lightly golden.
Add the bread to the mixture in the bowl.
Puree 1 of the tomatoes in a food processor.
Add the puree to the mixture, toss gently, and allow to sit for 15 minutes.
Add the diced tomatoes, cucumber, onion, and pepper.
Toss gently and serve.
Green Beans, Potato, and Tuna Salad
(Serves 4)
6-7 small red potatoes, sliced 1/4-inch thick
3 cups fresh green beans, cut into 3-inch lengths
1/2 cup roasted red pepper
1/4 cup diced red onion
2 tablespoons fresh basil, finely chopped
1 tablespoon lemon juice
Salt and pepper
3 tablespoons olive oil
2 cans (6-1/2 ounce) tuna in olive oil, drained
Cook potatoes in boiling water 5-6 minutes.
Remove potatoes from water and add the green beans.
Cook beans 4-5 minutes until just tender.
Rinse potatoes and beans to chill. Place in a large bowl.
Add the red pepper, onion, basil, lemon juice, salt, pepper, and olive oil.
Toss gently to distribute ingredients evenly.
Transfer the salad to a serving dish and mound the tuna in the center. Serve.
(Serves 4)
6-7 small red potatoes, sliced 1/4-inch thick
3 cups fresh green beans, cut into 3-inch lengths
1/2 cup roasted red pepper
1/4 cup diced red onion
2 tablespoons fresh basil, finely chopped
1 tablespoon lemon juice
Salt and pepper
3 tablespoons olive oil
2 cans (6-1/2 ounce) tuna in olive oil, drained
Cook potatoes in boiling water 5-6 minutes.
Remove potatoes from water and add the green beans.
Cook beans 4-5 minutes until just tender.
Rinse potatoes and beans to chill. Place in a large bowl.
Add the red pepper, onion, basil, lemon juice, salt, pepper, and olive oil.
Toss gently to distribute ingredients evenly.
Transfer the salad to a serving dish and mound the tuna in the center. Serve.
Seafood Rice Salad
(Serves 6)
10 mussels
10 little neck clams
1 squid, cleaned
1/2 medium carrot, peeled
3 tablespoons butter
2-1/2 cups white rice
2-1/2 cups water
1 teaspoon salt
10 large shrimp, cooked and finely chopped
1 (6 ounce) can tuna packed in olive oil, finely chopped with oil
2 canned hearts of palm, chopped
1 tablespoon fresh parsley, chopped
3 tablespoons olive oil
Salt and pepper
Put 1-inch of water in a large saucepan.
Add the clams and mussels, cover and cook until they open, about 5-6 minutes.
Remove them from the pan and allow to cool. Leave the water in the saucepan.
Reserve 4 mussels and 4 clams in their shells for garnish.
Finely chop the remaining mussels and clams and set aside.
Put the squid in the same pan and cook 3-4 minutes until firm.
Allow to cool and finely chop. Add to clam mixture.
Cook the carrot covered with water in a small pan about 10 minutes or until crisp tender.
Remove and chop.
Melt the butter in a 4-quart saucepan over medium-high heat.
Add the rice and sauté for 3 minutes.
Add the water and salt. Reduce the heat to low, cover, and cook for 15 minutes.
Check to see if the rice is tender and all the water is absorbed.
If it isn't, continue to cook adding more water if necessary.
Transfer the rice to a large baking sheet, spreading it out to allow it to cool.
When the rice is completely cooled, add it to the mussel mixture.
Add the shrimp, tuna, carrot, hearts of palm, parsley, and olive oil. Salt and pepper to taste.
Arrange on a serving platter and garnish with reserved mussels and clams. Serve.
This page was revised and updated on 09/10/10
(Serves 6)
10 mussels
10 little neck clams
1 squid, cleaned
1/2 medium carrot, peeled
3 tablespoons butter
2-1/2 cups white rice
2-1/2 cups water
1 teaspoon salt
10 large shrimp, cooked and finely chopped
1 (6 ounce) can tuna packed in olive oil, finely chopped with oil
2 canned hearts of palm, chopped
1 tablespoon fresh parsley, chopped
3 tablespoons olive oil
Salt and pepper
Put 1-inch of water in a large saucepan.
Add the clams and mussels, cover and cook until they open, about 5-6 minutes.
Remove them from the pan and allow to cool. Leave the water in the saucepan.
Reserve 4 mussels and 4 clams in their shells for garnish.
Finely chop the remaining mussels and clams and set aside.
Put the squid in the same pan and cook 3-4 minutes until firm.
Allow to cool and finely chop. Add to clam mixture.
Cook the carrot covered with water in a small pan about 10 minutes or until crisp tender.
Remove and chop.
Melt the butter in a 4-quart saucepan over medium-high heat.
Add the rice and sauté for 3 minutes.
Add the water and salt. Reduce the heat to low, cover, and cook for 15 minutes.
Check to see if the rice is tender and all the water is absorbed.
If it isn't, continue to cook adding more water if necessary.
Transfer the rice to a large baking sheet, spreading it out to allow it to cool.
When the rice is completely cooled, add it to the mussel mixture.
Add the shrimp, tuna, carrot, hearts of palm, parsley, and olive oil. Salt and pepper to taste.
Arrange on a serving platter and garnish with reserved mussels and clams. Serve.
This page was revised and updated on 09/10/10
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