Boiled Italian Salad Recipes

Steps:

• Position a rack in the center of the oven and preheat to low broil.
• Halve the rolls lengthwise, then slice on the bias into triangular nacho chip shapes. Generously coat the pieces with olive oil and season with salt. Place on 2 rimmed baking sheet in a single layer and broil until just golden brown, 4 to 5 minutes. They should still have give and a chew. Set aside.
• Set a medium skillet over medium heat and add the pancetta. When the pancetta starts to sizzle, stir every minute or so, until golden brown, about 10 minutes. Drain on a paper towel-lined plate. Cool to room temperature.
• Cover the surface of a table or long wooden cutting board with parchment paper or butcher paper. First, spread a layer of the shaved iceberg on the paper. Next, layer on the golden-brown nacho chip-sized oily pieces of sub rolls. Then, add the mortadella, capicola (AKA gabagool) chiffonade and Genoa salami, ribboned around, making sure everything has some height. Next, add the pancetta followed by the Asiago cheese and mozzarella. Add the tomatoes followed by the giardiniera. Finally, using a squeeze bottle, douse it in the vinaigrette. Serve with chips on the side if you like.
• Ring the bell and beckon the kids. Don't forget your sub bib either.

Steps:

• Wash zucchini; cut off ends. Cut into 3/4-in. slices. Combine water and salt; pour over zucchini in saucepan. Cook until tender-crisp. Drain; set aside. , Cut olives in quarters; add to zucchini mixture. Combine the oil, vinegar, salt, paprika, pepper, sugar and basil. Spear garlic on toothpick; add to dressing. Pour over zucchini mixture in bowl; stir gently. Chill overnight. , Discard garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimiento or red pepper.

Steps:

• Place the potatoes in a pot and cover with water. Bring to a boil. Simmer about 30 minutes until very tender when pierced with a fork. Carefully drain and allow to cool. Peel and cut into 1/2 inch dice.
• Blanch the green beans for about 5 minutes in a pot of water. Drain and rinse beans in cold water. Drain well.
• Lightly toss potatoes, beans, onion, and hard boiled eggs.
• Whisk olive oil, mayonnaise, lemon juice, parsley, salt, and pepper.
• Add dressing to salad, toss and chill until ready to eat.

Steps:

• Mix in a big bowl the green beans, the potatoes, the carrots, the cucumbers and the peas. Mix them well.
• Add the parmesan cheese.
• Add the mayo and mix the salad.
• Put on the top the tomato slices.