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Two Italian Salads Offer a Taste of Summer

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Mix avocados with anchovies for a summery salad.

Reading about summer in the midst of winter can help keep the icy winds at bay. And Italian food is always good for the soul. Combine the two in the exhaustive, handsomely illustrative “Recipe from an Italian Summer” (Phaidon, $39.95).

You may have to wait until spring to get tomatoes sweet enough for some of the recipes or summer before the red currants appear. But here are two salads you can make any time of year.

Avocado and Anchovy Salad (Insalate di avocado e acciughe)

2 avocados
6 green olives, pitted and sliced
4 anchovy fillets in oil, drained and chopped
1 tablespoon rinsed and drained capers
Generous 1/2 cup olive oil
Juice of 1 lemon, strained
Salt, to taste

Halve and pit the avocados, then scoop out the flesh and dice it. Put the avocados, olives, anchoves and capers into a salad bowl.

Whisk together the olive oil and lemon juice in a small bowl and season with salt. Drizzle the dressing over the salad and keep it cool until ready to serve.

Makes 4 servings.

FromĀ  “Recipes from an Italian Summer”

Carrot, Celery and Apple Salad (Insalate di carote, sedano e mele)

4 carrots, sliced
3 ribs celery, cut into small strips
2 apples, peeled, cored and diced

Sauce:
1/2 cup whole-milk plain yogurt
2 tablespoons light cream
1 tablespoon chopped mixed fresh herbs
1 tablespoon chopped flat-leaf parsley
Salt, to taste
Pepper, to taste

[amazon-product]0714857734[/amazon-product]Make a layer of carrots, then a layer of celery, and finally, a layer of apples in a salad bowl.

To make the sauce, whisk together the yogurt and cream in a bowl, stir in the mixed herbs and season with salt and pepper. Pour the sauce over the salad and sprinkle with the chopped parsley.

Makes 4 servings.

From “Recipes for an Italian Summer”

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