Insalata Alla Palermitana Salad Palermo Style Food

INSALATA ALLA PALERMITANA (SALAD, PALERMO STYLE)

Insalata Alla Palermitana (Salad, Palermo Style) image

Make and share this Insalata Alla Palermitana (Salad, Palermo Style) recipe from Food.com.

Provided by Annacia

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

100 g waxy potatoes (washed but unpeeled)
100 g green beans
4 anchovy fillets
100 g tomatoes
extra virgin olive oil (to taste)
1 large onion
1 dash white wine vinegar
salt and pepper

Steps:

Place the onion in its skin on a baking tray and put in a hot (I'd say 400 degrees) oven for about 20-30 minutes until it becomes slightly caramlised and soft.
Boil the potatoes and the green beans in salted water until tender, drain and leave to cool.
Chop up the tomatoes and add to a large salad bowl.
Then cube the potatoes and add to the tomatoes along with the green beans.
Chop up your very soft onion and add the anchovy fillets, bashing down into small pieces.
Add a good lashing of excellent olive oil and a dash of white wine vinegar. Salt and pepper to taste and serve warm or cool, either as an antipasti, as a side dish or as a main second.

INSALATA PANTESCA

Insalata Pantesca image

Provided by Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 14

Ingredients

4 ounces fingerling potatoes
1 small red onion, peeled and thinly sliced
4 medium red heirloom tomatoes, cored and cut into 1-inch cubes
2 medium green heirloom tomatoes, cored and cut into 1-inch cubes
2 medium yellow heirloom tomatoes, cored and cut into 2-inch cubes
1/4 cup green (preferably Picholine) olives, pitted
1 tablespoon capers
1 tablespoon Champagne wine vinegar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced oregano leaves
1/4 cup extra-virgin olive oil
Lemon juice, to taste
1/2 cup caperberries

Steps:

In salted boiling water, cook the potatoes until tender. Drain and allow to cool to room temperature. Peel and cut into 4 to 6 pieces. Transfer to a medium bowl. Add the red onions, tomatoes, olives and capers.
In another bowl, combine the vinegar, salt, pepper and oregano. Slowly whisk in the olive oil. Pour over salad mix. Taste and season with lemon juice.
Divide salad into 2 and mound onto salad plates. Surround with caper berries.

INSALATA DELLA NONNA (GRANDMOTHER'S SPECIAL SALAD)

Insalata Della Nonna (Grandmother's Special Salad) image

I saw this recipe in the Observer Food Monthly supplement and thought it looked so good that I had to post it here for safekeeping and to share.

Provided by -Sylvie-

Categories Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb new potato, boiled
1 lb French beans, cut into bite sized pieces (fresh green beans)
2 tablespoons lemon juice, freshly squeezed
4 tablespoons olive oil, extra virgin
1/4 cup fresh oregano, chopped
1 garlic clove, cruched
6 vine-ripenend tomatoes, roughly chopped
salt, to taste
fresh ground black pepper, to taste

Steps:

Steam the beans for 6-8 minutes until tender.
Add the olive oil, lemon juice, garlic, oregano salt and pepper together in a salad bowl and mix well.
Now add the tomatoes and also the still warm beans and potatoes. Carefully mix to coat everything with the dressing.
Can be served warm or cold.

Nutrition Facts : Calories 635.3, Fat 16.4, SaturatedFat 2.3, Sodium 37.1, Carbohydrate 101.4, Fiber 33.8, Sugar 6, Protein 25.4

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