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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
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
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 māche (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