Tag: Salad

Waldorf salad: at home as in Manhattan – Italian Cuisine

Apple, celery, mayonnaise and lettuce: few ingredients and a very simple preparation are what you need to make an iconic dish

Waldorf salad was first served in March 1893 at a charity ball hosted at the Waldorf Hotel in Manhattan for St Mary's Hospital for Children. The salad that bears the name of the famous hotel has a father as well as a date of birth: it was invented by the maître d’hôtel Oscar Tschirky, later known as the "Oscar of the Waldorf".
Oscar soon became very famous, as the hotel guests were famous, who within its walls, over the course of time, welcomed personalities such as Cole Porter, Marilyn Monroe is Frank Sinatra and many presidents of the United States, last Obama.

The Waldorf Astoria is currently closed, but will reopen in 2022: at the inauguration it will count 375 rooms and 375 residential units, officially on sale from April 2020. Certainly a privilege for a few. Instead, everyone can create the simple and mythical salad to immerse themselves in its atmospheres. Over the years, the Waldorf salad recipe has been updated several times, with the addition of Granny Smith and Fuji apples, red and green grapes and candied walnuts, while the dressing has become a mixture of crème fraîche, Dijon mustard, oil of olive, champagne vinegar, egg yolk and white truffle oil. We propose below the original version.

The Waldorf salad recipe

Ingredients

1 medium-ripened apple
1 stalk of chopped celery
¼ cup of mayonnaise
2 cups of lettuce, cut into small pieces
¼ cup chopped walnuts (optional)
salt
pepper

Method

Peel the apple and cut it in half. Remove the core and cut half into 4 thick wedges, the other half into thin slices.
In a medium bowl mix the celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and garnish with apple wedges.
If desired, add chopped walnuts.

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Artichoke salad: a healthy and tasty side dish – Italian Cuisine

Delicate and easy to prepare, it is the perfect side dish for fish and white meat dishes

The artichoke salad it is a delicate side dish or appetizer, simple and quick to prepare, which it does not require cooking and that makes us fully savor the taste of these vegetables so rich in minerals. They are seasoned with a citronette and can be garnished with parmesan flakes.

How artichokes are cleaned

To clean artichokes first get plastic gloves, otherwise you will have sad brownish colored hands. Then take a basin and fill it with water and lemon juice. Then cut the stem of the artichoke leaving a couple of centimeters only, scrape it a little with a small knife and then, always with the help of a small knife, remove the outer, harder and leatherier leaves and cut off the tip. Continue until the leaves become one more pale color and you will feel them more delicate and soft to the touch. Then cut the artichoke in half and remove the inner hair, making a recess with the knife in the central part of the vegetable. At this point put your two artichoke halves in the acidulated water for prevent them from oxidizing and that they become dark. Continue until you have finished all the vegetables.

An alternative citronette

The classic citronette is prepared by squeezing a lemon, filtering its juice and emulsifying it with oil, salt and pepper. If you want to experience a less strong and less sour taste of lemon, you can replace it with an orange. So get a ripe fruit from juice, filter the juice and follow the instructions as if it were a lemon. To give an extra touch, you can also add the grated orange peel. In this case it is imperative that your oranges come from biological agriculture, to be sure that they have not undergone chemical treatments.

And now let's see how the artichoke salad is prepared

Ingredients

1 kg Sardinian artichokes, 50 g parmesan, 1 lemon.

For the citronette
30 ml lemon juice, 60 ml extra virgin olive oil, salt, pepper.

Method

Clean the artichokes as indicated, put them in the acidified water and when they are all cleaned, slice them thinly and place them on a serving plate. Cut the Parmesan into flakes and keep it aside. In a bowl emulsify the lemon juice with the oil, salt and pepper. Mix well with a whisk to obtain a homogeneous sauce that you will pour on the artichokes. Also add half the parmesan flakes and mix. Now place the salad in the individual dishes with the help of a pastry cutter, complete with the remaining parmesan flakes and finish each dish with a drizzle of extra virgin olive oil.

Red salad: Erin Gleeson's recipe – Italian Cuisine

Total red, one color and many ingredients for a salad that immediately brings joy. And that you will love it. You will eat it first of all with your eyes!

I especially like to eat fruits and vegetables of various colors and I always feel good when I do it. Enjoying a rainbow makes everything more beautiful, isn't it? Have you ever tasted a salad with all the ingredients of a single color? Then you have to try theRed salad by Erin Gleeson which contains tomatoes, peppers, dehydrated cherries, radishes and pomegranates (without lettuce). To be good, a recipe doesn't have to be complicated. All you need is some fresh ingredients. In his book Naturally Greedy – Colorful recipes for children (Nomos Edizioni), the author teaches surprising recipes and some easy techniques to cut and present vegetables in order to make their dishes even more special. To be creative, try some new ingredients and share what you will prepare with friends and relatives.

Ingredients for 4 people

1 red pepper (cubed)
1 bunch of radishes (about 8, chopped)
1/4 red onion (diced)
35 g of dehydrated cherries
145 g cherry tomatoes (halved)
90 g of pomegranate seeds
1 red apple (cubed)

Method

Mix all the ingredients in a bowl and season with olive oil, 1/2 orange juice and a pinch of salt