Italian Salad Recipe Biography
source(google.com.pk)Italian Salad
I’ve always believed that a good salad is the mark of a good cook. It makes sense: a well-made salad must have a pleasing combination of textures and a perfect balance of salty, sweet, bitter and sour–that’s cooking school 101. So with that in mind, it’s good to have a few standouts in your repertoire. This one is my go-to for Spaghetti and Meatballs, lasagna or anything else in that Italian comfort food realm.
Italian Salad 9
The homemade vinaigrette is what makes it so good; think of it as a much, muchimproved version of that bottled Italian dressing sitting in your fridge door. It only takes a few minutes to make, yet it’s ten times better and so much healthier for you.
Italian Salad 5
If you’re used to the beige-y bottled stuff, you’ll be surprised to see how fresh herbs make this vinaigrette a beautiful and vibrant green. That’s how it should be!
Italian Salad 4
Romaine is the lettuce to use here; its hearty leaves stand up to the zesty dressing and crunchy vegetables. As a general rule, be sure to dry your greens completely before making your salad, otherwise your dressing will be watery. I’m a big fan of salad spinners for this task, but if you don’t have one, just use a clean kitchen towel or paper towels.
Italian Salad 2
Use any veggies and cheese that you like. I always go for a colorful mix of red peppers, grape tomatoes, carrot ribbons, olives, chopped hothouse cucumbers and a salty, tangy cheese such as ricotta salata or–-if I’m in a Greek mood-–feta.
Italian Salad 1
Pair this salad with a loaf of garlic bread and some Italian comfort food. Or for a main course, top it with grilled chicken.
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Either way, sounds like dinner to me.