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03/08/2010
White Bean and Tuna Salad (Fagioli e tonno)
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.
Issue #128
10/02/2007
Cavolo Nero Salad with Pecorino Rossellino
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
Issue #106
05/14/2007
Caesar Salad
This salad was reportedly invented by Italian restaurateur Caesar Cardini while he was chef at the famous Hotel Caesar's in Tijuana.
Issue #44
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
03/06/2007
Salad of Shrimp and Roasted Peppers
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
Issue #31
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
Salad of Cold Spaghetti with Caviar
A simple, cold spaghetti dish ennobled by Sevruga caviar.
Issue #81
11/30/2007
Sicilian Eggplant and Tuna Salad
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Issue #31
03/11/2002
Radicchio di Treviso Marinato
We got this simple dish from a California radicchio grower.
Issue #23
05/16/2012
Menu: An Evening in Corsica
Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own.
Does Not Apply
05/06/2013
Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
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
01/23/2007
Truffle and Artichoke Salad
White truffles transform any vegetable or salad into a culinary experience.
Issue #3
05/07/2010
Spring Panzanella
Croutons made from day-old bread and fresh leeks and asparagus are the main ingredients in this bright-green salad that’s perfect for spring days. If ramps are in season, feel free to add them to this recipe. Continue...
Does Not Apply
Source: Smitten Kitchen
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
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
05/13/2009
Fennel and Olive Salad
In this no-cook dish, briny olives offset crisp, refreshing raw fennel.
Does Not Apply
Source: Vic's Recipes
02/05/2009
Ligurian-Style Tuna and Olive Salad
Anchovies, capers, and vinegar add plenty of acidity to brighten this no-cook dish.
Does Not Apply
Source: Oh Hey Great!
12/07/2008
Fennel, Prosciutto and Pomegranate Salad
Salty proscuitto and tart pomegranates balance each other out in this savory salad.
Does Not Apply
Source: Smitten Kitchen
10/20/2005
Cardoon Salad with Marinated Anchovies
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
Issue #69
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