Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Spring No Cook Remove all Source Saveur (11) Difficulty Easy (10) Medium (1) Main Ingredient Vegetables (6) Cheese (3) Fruit (3) Eggs (2) Beans (1) Show all... Beef (1) Bread (1) Fish (1) Nuts (1) Pork (1) Tomato (1) Course Salad (7) Appetizers (2) Side Dish (2) Condiments and Sauces (1) Occasion Easter (2) Christmas (1) Cocktail Party (1) Topic Recipe (11) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:No Cook"; var omni_prop8 = "Cuisine:Italian,Season:Spring,Technique:No Cook"; var omni_pageName="saveur:"+omni_prop12; 07/24/2012 Panzanella (Bread and Tomato Salad) In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes. Issue #130 01/28/2008 Lemon Salad with Orange Zest If you find this dish too tart to eat as a salad, use as a condiment for roasted meat or poultry. Issue #93 04/19/2007 Fava and Pecorino Salad For this dish, use fresh young favas with thin, tender skins that don't need peeling. Issue #84 01/11/2006 Shaved Fennel with Pecorino At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer. Issue #78 05/09/2007 Prosciutto Rolls These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese. Issue #71 06/21/2007 White Bean, Tuna, and Red Onion Salad Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Issue #46 06/21/2007 Carpaccio This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat. Issue #38 10/25/2000 Sicilian Fennel Salad with Oranges, Arugula, and Black Olives In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. Issue #37 10/24/2000 Green Radicchio and Egg Salad Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce). Issue #36 02/04/2009 Blood Orange and Red Onion Salad Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily. Issue #16 03/14/2007 Pesto This mixed-herb pesto comes from the Castelnuovo Magra region in eastern Liguria. Issue #7