Molto Fresco!
Fresh and Healthy Italian cooking recipes by Nichole Soltys
Delicious and Authentic Italian salads for your Fourth of July celebration!
There is truly no better taste than that of a fresh garden salad on a hot summer day. Adding flavorful and healthy ingredients to an ordinary salad can change your lunch from mediocre to magnificent in just a few minutes of prep time.
Insalata Carciofino (Artichoke Heart Salad)
This is a delicious and easy salad to make, and uses ingredients that are natural and good for your whole body. Try making this salad for a mid-day picnic lunch, or serving before or with wine and cheese.
What you will need:
· 1 Jar Marinated Artichoke Hearts (~8oz)
· 1 Small container of Grape Tomatoes
· 3 tbsp. Extra Virgin Olive Oil
· 2 tbsp. Wood Aged Balsamic Vinegar
· A pinch of Sea Salt
· About 3-4 leaves fresh parsley
On a large cutting board, slice each grape tomato in half and put in a medium-sized bowl. Drain the artichoke hearts. ( DO NOT RINSE! They will be oily but still very easy to cut.) Slice each heart in half long-ways, and then dice them until they are about half the size of the halved grape tomatoes. Toss them into the bowl over your tomatoes, and add a pinch of sea salt. Chop parsley finely, enough to blend into a dressing without sticking too much. In a smaller bowl, mix olive oil, vinegar, and parsley. Once well mixed, drizzle the dressing over your salad and mix folding-style with a fork or spoon until it's showing all it's vibrant colors. You can eat right away, or leave to cool for a refreshing cold treat!
Cook's Tip: Try this very salad with diced cucumbers or pickled garlic cloves in place of artichokes!
Tazza di Lattuga (Lettuce Cups)
This is a pretty little salad that is used beside many pork and fish dishes in southern Italy. The delicious, fresh, and natural ingredients of this dish will boost your metabolism as well as your mood!
What you will need:
· 1 bunch Red Leaf Lettuce
· 2 Cucumbers
· 3-5 Fresh Basil Leaves
· 1 tbsp. Minced Garlic
· Black Peppercorns
· 3 tbsp. Extra Virgin Olive Oil
· 3 tbsp. Red Wine Vinegar
Chop off the white very end of the lettuce bunch, leaving you with a handful of loose leaves. Rinse them well, and set them aside on a paper towel. Dice the cucumbers into very small cubes, and slice the basil leaves into toothpick-thin slivers. In a small bowl, add oil, vinegar, garlic, and peppercorns. Mix them together well, and spoon in the cucumbers and basil. Gently toss with a spoon and scoop onto the lettuce leaves, using them as bowls. Serve beside fish or seared pork!
Cook's Tip: If you love cheese, sprinkle the top of each salad with fresh grated Romano or Asiago cheese!
See DMOZ Home Cooking for added information around cooking recipes including superb fast and effective meal ideas.
