• Choose a category
• All
• Classic-Fiction

Make sure your vegetables are thoroughly washed and dried before dressing them. To dry lettuce, place it in a kitchen cloth. Hold the corners of the cloth together and shake energetically. Then pat individual lettuce leaves dry with paper towels. Dress your salad only when ready to serve it or it will become soggy and wilted.

I am a firm believer that all good cooking begins in the market.Whether you cook Italian, Chinese or French food, the selection of first-quality ingredients will greatly determine the success of your dish.This is especially true for vegetables and salads because those ingredients will be prepared with a minimum of sauces or dressing.Very often you need not pay extra money for first-quality ingredients.You only need to recognize and select the best from what is available.

FENNEL SALAD

Insalata di Finocchi

Follow your main course with this crunchy salad

MAKES 6 SERVINGS

2 large fennel bulbs

1 tablespoon chopped parsley

1 garlic clove, finely chopped

Salt and freshly ground pepper to taste

3 to 4 tablespoons olive oil

1 tablespoon red wine vinegar

Cut off long stalks and bruised leaves from fennels. Slice ends off bulbous bases.Wash fennels thoroughly. Cut into quarters, then horizontally into thin slices. Place in a salad bowl. Add parsley and garlic. Season with salt and pepper. Add oil and vinegar; toss gently. Serve at room temperature.

CAULIFLOWER SALAD

Cavolfiore in Insalata

A great winter salad to make when lettuce is scarce and expensive.

MAKES 6 SERVINGS

1 (2- to 2½-pound) cauliflower

Salt and freshly ground pepper to taste

⅓ cup olive oil

1 to 2 tablespoons red wine vinegar

Remove leaves from cauliflower. Slice cauliflower in half. Fill a large saucepan two-thirds full with water. Bring water to a boil. Add cauliflower. Cook over high heat 15 to 20 minutes or until tender. Drain on paper towels; cool.

Detach florets from cauliflower and place in a salad bowl. Season with salt and pepper. Add oil and vinegar; toss gently. Serve at room temperature.

COOKED MIXED VEGETABLE SALAD

Insalata Cotta

A combination of fennel, beans, potatoes and carrots make a colorful addition to any meal.

MAKES 6 SERVINGS

1 large fennel bulb

¼ pound small string beans

Salt and freshly ground pepper to taste

2 medium potatoes

2 or 3 carrots

1 tablespoon chopped parsley

¼ cup olive oil

1 to 2 tablespoons red wine vinegar

Cut off long stalks and bruised leaves from fennel. Slice end off bulbous base. Wash fennel thoroughly. Cut into quarters. Fill a medium saucepan half full with salted water. Bring water to a boil. Add fennel. Cook over high heat 10 to 15 minutes or until tender but firm. Drain on paper towels; cool.

Trim and wash beans. Fill a small saucepan half full with salted water. Bring water to a boil. Add beans. Cook over high heat 5 to 10 minutes or until tender but firm. Drain on paper towels; cool.

Fill a medium saucepan two-thirds full with salted water. Bring water to a boil. Add potatoes and carrots. Cook over high heat 10 to 15 minutes. Test carrots. Remove when tender but firm. Drain on paper towels; cool. Cook potatoes 10 to 15 minutes longer or until tender but firm. Peel while hot. Cool 20 to 25 minutes.

Thinly slice fennel. Place string beans and fennel in a salad bowl. Slice carrots into ¼-inch-thick rounds. Add carrots to salad bowl. Cut potatoes into ¼-inch-thick slices. Add potatoes to salad bowl. Sprinkle vegetables with parsley. Season with salt and pepper. Add oil and vinegar; toss gently. Serve at room temperature.

TUNA AND BEAN SALAD

Insalata di Tonno e Fagioli

You will find this humble salad appetizing and surprisingly filling.

MAKES 6 SERVINGS

1½ to 2 cups dried white kidney or Great Northern beans

1 large red onion

2 (7-ounce) cans Italian tuna, or other tuna in olive oil

Salt and freshly ground pepper to taste

5 tablespoons olive oil

2 tablespoons red wine vinegar

Place beans in a large bowl. Add enough cold water to cover and let stand overnight. Drain and rinse beans