Catherine De Medicis Salad Insalata Di Caterina Recipes

Steps:

• Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
• Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
• Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
• Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

Steps:

• For the dressing: In a large bowl, whisk together the olive oil, vinegar, salt and oregano.
• For the salad: To the dressing, add the cooked rice, prosciutto, cheese, peppers, peas, olives, salt, fennel and tuna and basil if using. Toss well to coat in the dressing. Allow to sit at room temperature for 15 minutes to let the flavors marry. Top with the hard-boiled eggs if using and serve.

Steps:

• Wash the different varieties of salad (at least 3), dry well and place in a large salad bowl (a wooden bowl is ideal and typical for this dish).
• Add the pecorino cut into small cubes, little pieces of anchovy fillet and a few capers.
• Salt, pepper lightly and dress with oil and vinegar, toss well and serve immediately, decorated with wedges of hardboiled eggs.

Steps:

• To poach the seafood, you will need a large saucepan fitted with a colander insert. In the bottom of the pan, combine the celery, carrot, onion, bay leaf, lemon juice, salt, and water. Bring to a boil. Place the calamari in the colander and cook in the simmering water for 2 minutes. Remove from the water, transfer to a large bowl, and set aside. Place the scallops in the colander and cook until opaque, about 3 to 4 minutes. Remove from the water and transfer to the bowl with the calamari (large sea scallops may be cut in half horizontally after cooking; bay scallops may be left whole). Place the shrimp in the colander and cook until pink, about 3 minutes. Remove from the water. Peel, devein, and cut in half horizontally, adding them to the bowl with the calamari and scallops. Remove the colander from the pan and place the octopus directly in the saucepan, adding more water if necessary to completely cover. Bring to a boil. Reduce the heat and gently simmer until tender, about 40 to 50 minutes. Transfer the octopus to a bowl and rinse under cold running water until octopus is completely cooled, about 5 minutes. Use your fingers and a small paring knife to remove the outer skin. Discard the hard mouth and head sac. Cut the tentacles and octopus on the bias into 1-inch pieces and add to the bowl with the other seafood. To prepare the salad, toss the julienned celery, carrots, bell peppers, scallion, parsley, basil, and garlic together in a serving bowl. Add the seafood and toss. Add the lemon juice, vinegar, and olive oil and toss well. Season with the salt and generous grindings of pepper. Arrange 1 cup of lettuce on each serving plate. Top with equal portions of the seafood and vegetable mixture, and serve immediately. Variations: 6 to 8 steamed mussels may be added to the basic recipe and tossed with the other seafood. To extend the recipe and add a new texture dimension, 1/2 cup cubed, peeled, cooked Idaho potatoes and/or 1/2 cup cooked or canned (drained and rinsed) cannelini beans may be added to the basic recipe. Although it isn't traditional, I like this salad with a hint of chopped cilantro, about 2 teaspoons.

Steps:

• Pour enough water (about 2 cups) into a large wide pot to come 1-inch up the sides. Cover and bring the water to a boil over high heat. Add the whole head of cauliflower to the boiling water. Reduce the heat to medium. Cover and steam until a skewer inserts easily into the core of the cauliflower, about 8 minutes. Transfer the cauliflower to the center of a 16 to 20-inch-diameter platter. Set aside to cool completely.
• Arrange the giardiniera, corn, and roasted bell peppers in piles around the cauliflower. Sprinkle the onions and olives over the vegetables. Sprinkle the capers over.
• Whisk the oil, vinegar, and black pepper in a medium bowl to blend. Drizzle the vinaigrette over the vegetables, and serve. The salad can be prepared ahead. Cover the salad and refrigerate it overnight. Bring the salad to room temperature before serving.