Tag: Salad

How to prepare and dress the salad – Italian Cuisine


Should the salad be dried? Salt or oil first? How is vinaigrette made? Many useful answers for a perfect salad and 10 fresh and easy recipes

Salad: preparing it is not trivial. And a few attentions can make a big difference to turn a fresh side dish or a delicious and light single dish. The salad refreshes and degreases the palate by accompanying challenging main courses, it sits perfectly next to the fish and sits on the desk when it's time for a light lunch. But it is important to learn the basics to prepare and dress the salad in a workmanlike manner. Scroll i 6 easy easy steps, you will come to the toppings vinaigrette and citronette, and then close with 10 really tempting salad recipes – in the face of those who say that a salad is sad!

How to prepare and dress the salad in 6 photos

1) WASH AND DRAIN


Soak the salad in a bowl and let it rest for 5-10 minutes, so that the residues can settle on the bottom. Then, in order not to move them, drain the leaves, taking a few at a time with your hands.

2) DRY


Water and "fat" are antagonists and a wet surface repels the oil, so dry the salad very well. If you don't eat it right away, place it unseasoned in the refrigerator, covered with damp kitchen paper.

3) SEASON


The first seasoning to add is lemon juice or vinegar. Never pour oil as the first ingredient, as it would prevent the salt from dissolving and distributing itself evenly.

4) SALT (AND PEPPER)


The salt is combined with the vinegar. The order of these two ingredients can be reversed; the important thing is that the salt dissolves in the vinegar so that it is distributed over all the leaves. To taste, add a grind of pepper.

5) MIX


Don't be afraid to use your hands: in this case they are the best "tools". Cutlery, even the most delicate salad tongs, risk tearing and damaging the leaves. The hands ensure delicacy and control.

6) EXTRA VIRGIN OIL


Finally, add the olive oil: about one tablespoon every 50 g of leaves will be enough. Choose a high quality light or medium fruity, mix now with the cutlery and serve immediately.

Vinaigrette and citronnette

These are the simplest sauces to dress salads: these are oil and vinegar emulsions (vinaigre in French, hence vinaigrette) or oil and lemon (citronnette), with the addition of salt and pepper. Despite being "whipped" oil-based sauces such as mayonnaise, vinaigrette and citronnette are not stable: if left to rest, they "disassemble", due to the separation of the fat from the watery part. It is therefore advisable to prepare them at the moment of consumption and use them immediately to dress the salad. Just vigorously blend 1/3 of vinegar or lemon with 2/3 of oil, salt and pepper.

To know
– For a smoother and less acidic sauce, use 1⁄4 of vinegar or lemon and 3⁄4 of oil.
– To vary, replace the lemon juice with juice of different citrus fruits, raspberries, pomegranates, passion fruit.
– Add a teaspoon of mustard for character or chopped herbs for a fresh note.
– The faster and more vigorously you emulsify the oil, the thicker the sauce: use an electric mixer, especially for sauces richer in oil.
– 15 g of vinaigrette per person is enough. For 4 people (200 g of leaves), emulsify 20 g of vinegar with 40 g of oil, salt and pepper.

10 truly delicious salad recipes

Shrimp, avocado and orange salad recipe – Italian Cuisine

Shrimp, avocado and orange salad recipe


  • 12 shrimp tails
  • 2 oranges
  • an avocado
  • half a head of radicchio
  • half a head of gentle salad
  • half celeriac
  • mayonnaise
  • tomato concentrate
  • extra virgin olive oil
  • salt

For the shrimp, avocado and orange salad recipe, flavor 2 tablespoons of mayonnaise with a teaspoon of tomato paste and a tablespoon of orange juice. Blanch the shrimp tails for a minute in a hot pan dipped in oil.
Peel the celeriac and slice it very finely to obtain sheets. Clean the salads and distribute the leaves on a serving dish; add the celeriac, an orange and the chopped avocado, and the prawn tails. Complete the flavored mayonnaise with a pinch of salt
and grated orange zest.

Recipe Endive and cuttlefish salad with orange jelly and black sauce – Italian Cuisine


  • 800 g 4 cuttlefish
  • 40 g sugar
  • 1 organic orange
  • 1 head of escarole
  • cardamom
  • milk
  • dry white wine
  • extra virgin olive oil
  • salt

For the recipe of the escarole and cuttlefish salad with orange jelly and black sauce, remove the orange caps (if they are beautiful, you can also keep them).
Cut the sliced ​​fruit, without peeling it, and collect everything in a saucepan with the sugar, 1 cardamom pod and 120 g of water.
Cook over medium heat for about 30 minutes, then add another 150 g of water and, after 15 minutes, another 50 g of water: by combining it a little at a time, evaporation is better controlled and prevents the cooking mixture from drying out too much. Cook for another 15 minutes.
Switch off and blend with the immersion blender, adding a pinch of salt: blend before it cools, to prevent the pectin present in the orange from starting to congeal, making it more difficult to bind it to the aqueous part in a homogeneous gelatin.
Leave then cool the gelatine obtained.
Wash the escarole and clean it by removing only the oxidized part of the stem, where it has been cut. Separate the heart from the outermost part, without "undoing" the clump.
Cook the outer part in boiling water, with a pinch of salt and 1/2 glass of milk: the milk will keep it a nice light color and will remove some of the bitterness. Boil it for 18-20 minutes, then drain it.
Clean cuttlefish: remove the central bone, remove the eyes and carefully recover the pockets of black.
Cut the bodies in three parts.
Crush the bags in a small bowl to obtain the black: dilute it with a spoonful of oil.
Roasted the cuttlefish (the bodies, the "wings" and the heads) in a very hot pan with a drizzle of oil and a pinch of salt, for 3 minutes.
Remove them from the pan, remove the remaining oil and deglaze the pan by pouring a splash of white wine: as it warms up, it will melt the caramelization of the fish. Add the black and dilute it, cooking everything for 2 minutes. You will get a sauce.
Cut the escarole cooked in 4 parts and place them on the plates. Arrange the roasted cuttlefish on top, then the raw escarole leaves. Complete the dish with the orange jelly and the black sauce.
To recover: all possible waste ingredients have been used: the orange peel is in the gelatin; the outer leaves and the more fibrous ribs of the escarole, boiled, complete the salad. The cuttlefish ink, mixed with oil and cooking juices, is used to prepare the accompanying sauce.

Recipe: Giovanni Rota, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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