Country Salad Lidia Bastianich Food

INSALATA PAESANA

Insalata Paesana image

Italian Country Salad from the Trentino-Alto Adige Region - compliments of the great Lidia Bastianich. At times I have also added string beans or peas (1 cup) to this salad (add to boiling water for a few minutes after the potatoes)

Provided by Ingrid Nicolich-Obr

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb cauliflower
3/4 lb small red potato
2 apples
8 small radishes
1 cup red onion, diced
8 ounces asiago cheese, cut into 1/4-inch cubes
1/2 cup walnuts, toasted and chopped
1 teaspoon kosher salt
1/4 cup olive oil
3 tablespoons cider vinegar
1 tablespoon fresh Italian parsley, chopped

Steps:

Fill pot with 3 quarts of water and bring to a boil.
Tear off any tough leaves at the base of the cauliflower (reserve any small, tender leaves) and cut out the core. Break or cut the large branches into small florets, drop them and any tender leaves into the boiling water and cook until tender, about 5 minutes.
Lift from water, drain well in colander. When cool, place in a large bowl.
Return water to boil and drop in potatoes. Cook at a gentle boil until a knife blade pierces the center easily, don't let them get too mushy.
Drain and cool.
Cut into 1/4" dice (peel skin if you wish) and put them in bowl with cauliflower.
Peel and core apples, cut into 1/4" dice and add to salad.
Trim radishes, quarter them in wedges and add them to the salad along with diced red onion, cubes of Asiago and toasted walnuts.
Sprinkle with salt and toss. Drizzle the olive oil and vinegar over the salad and toss.
Sprinkle on the parsley, toss and serve.

Nutrition Facts : Calories 243.3, Fat 15.6, SaturatedFat 1.9, Sodium 320.2, Carbohydrate 24.5, Fiber 5.3, Sugar 8.5, Protein 4.5

COUNTRY SALAD (LIDIA BASTIANICH)

Country Salad (Lidia Bastianich) image

In 'Lidia Cooks From the Heart of Italy'. From the Trentino-Alto Adige region. If you cannot get real Italian Asiago, Ms. Lidia recommends using fresh Grana Padano or good mild American cheddar.

Provided by ratherbeswimmin

Categories European

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb cauliflower
3/4 lb small red potato
1 large crisp apple (1/2 lb. or so)
8 small radishes (about 6 ounces)
1 cup red onion, 1/4-inch dice
8 ounces imported italian asiago cheese, rind removed, cut in 1/4-inch cubes
1/2 cup toasted coarsely chopped walnuts
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3 tablespoons cider vinegar
1 tablespoon chopped fresh Italian parsley

Steps:

Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.

Nutrition Facts : Calories 237.7, Fat 15.6, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 23, Fiber 5.1, Sugar 7.4, Protein 4.5

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