Italian Flag Salad Valerie Bertinelli Recipe 445 Food

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE

Steps:

• Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
• Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

ITALIAN PIZZERIA SALAD

Steps:

• For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
• For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
• When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.

EVERYTHING BAGEL PANZANELLA SALAD

Steps:

• Preheat the oven to 350 degrees F. Add the bagel cubes to a rimmed baking sheet and toss with 2 tablespoons of olive oil. Bake until the bread is toasted, about 15 minutes. Remove from the oven and let cool slightly.
• Meanwhile, add the vinegar, mustard, garlic, shallot, the remaining 4 tablespoons olive oil and 1/2 teaspoon each salt and pepper to a large serving bowl and whisk to combine. Add the tomatoes, fennel and onion. Toss to coat everything in the dressing and let sit at room temperature for 15 minutes.
• Once the bread is slightly cooled and the vegetables have marinated in the dressing, add the cucumber, basil and mozzarella pearls and reserved fennel fronds. Toss to combine.

ITALIAN FLAG SALAD (VALERIE BERTINELLI) RECIPE - (4.4/5)

Steps:

• To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside. To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately. Recipe courtesy of Valerie Bertinelli Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/italian-flag-salad.html?oc=linkback

BEVERLY HILLS CHOPPED SALAD

Steps:

• Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
• Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
• Add the dressing to the salad and toss to combine. Serve immediately.

MOM'S WALDORF SALAD

Steps:

• Whisk together the buttermilk, mayonnaise, chives, vinegar, sugar, lemon juice and 1/2 teaspoon each salt and pepper in a small bowl. Combine the walnuts, celery and apples in a separate large bowl. Pour three-quarters of the dressing over the celery-apple mixture and toss to coat. Let stand for 5 minutes at room temperature, then toss again. Adjust the seasoning as desired. Add the remaining dressing and toss again. Serve at room temperature.

CALIFORNIA COBB SALAD

Steps:

• For the blue cheese dressing: Combine the sour cream, mayonnaise, lemon juice, Dijon, honey, Worcestershire, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup of the crumbled blue cheese in the bowl of a food processor. Process until smooth. Stir in the chives and the remaining 1/2 cup blue cheese. Adjust the seasoning to taste with salt and pepper. Hold in the refrigerator until ready to serve.
• For the salad: Toss the romaine and quinoa with 2 tablespoons of the dressing in a serving bowl. Arrange the bacon, eggs, tomatoes, avocados and radishes in even sections over the top of the lettuce. Drizzle with more dressing and serve immediately.

ITALIAN FLAG SALAD

Steps:

• Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside.
• Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately.

ITALIAN FLAG SALAD (CAPRESE)

Steps:

• Make sure you serve this on a white platter!
• Wash and dry the tomatoes.
• Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
• Arrange slices decoratively on platter.
• Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
• Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.
• (the mozzarella balls available in Greece are pretty small- maybe 3-4oz).
• What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through.
• Dot each mozzarella round with 1/2 to 3/4 tsp of pesto.
• Serve with lots of crusty bread!

IRISH FLAG SALAD

Steps:

• Divide spinach among four plates; top with pears, oranges, cheese and pistachios., Whisk the dressing ingredients; drizzle over salads. Serve immediately.