281 insalata tricolore Recipes

anchovies, rinsed (optional), black olives, rinsed, capers, rinsed, cauliflower, rinsed and broken into bite size pieces, red bell pepper, seeded cut into chunks, garlic cloves, peeled and crushed, herbs, olive oil, red wine vinegar or 2 tbsp lemon juice

olive oil, balsamic vinegar, shallot, finely minced, salt & freshly ground black pepper, head radicchio, head frisee , tender light green leaves only, baby arugula, coarsely chopped toasted walnuts, pancetta, thick slices (see note ), parmesan cheese , wedge

potatoes, extra virgin olive oil, fresh finely chopped italian parsley, garlic clove, minced, red wine vinegar, oregano (dry ), pepper, salt (to taste)

cantaloupe , seeds removed, salt and pepper, fruity extra virgin olive oil, white wine vinegar (i ve used red with good results), snipped fresh chives or 2 tsp scallion tops, soppressata , cut into thin strips (or your favorite salami)

red potatoes , medium-size, celery, diced (about 1 stalk ), cucumber , pared and diced, ripe olives, pitted and diced, onions, minced, italian dressing (see recipe below ), oregano, olive oil, wine vinegar, garlic cloves, crushed, salt, pepper

balsamic vinegar, red onion, chopped, extra virgin olive oil, fresh italian parsley, chopped, dijon mustard, salt, fresh ground black pepper, head lettuce, pasta shells, tomatoes , halves, goat cheese, crumbled

potato, cooked, diced, chilled, stalk celery, washed, diced, chilled, diced pared cucumber, diced olive, minced onions, italian salad dressing, dried oregano

tomato (preferably heirloom), yellow string bean, trimmed, green string bean, trimmed, carrots , julienned, chives, cut into 2-inch lengths, summer squash , julienned, extra virgin olive oil, red wine vinegar, salt , to taste, fresh ground black pepper , to taste, parmigiano-reggiano cheese, shaved (optional)

salted cod (dried ), chopped fresh parsley (bunch of parsley), extra virgin olive oil, lemons (just the juice is needed), black olives , cut olives in half, spanish olives , cut olives in half (with pimento), hot red pepper flakes, salt , if needed

blood oranges, peeled and sectioned, extra-virgin olive oil, champagne vinegar, salt and pepper, gaeta olives, pitted and roughly chopped

baccala (salted cod), soaked in several changes of water for 48 hours, head cauliflower, cut into small florets, parsley, leaves finely chopped to yield 1/4 cup, mint, leaves finely chopped to yield 1/4 cup, fresh hot chile, seeded and finely chopped, head chicory, coarsely chopped, white wine vinegar, extra-virgin olive oil, salt and black pepper

mint leaves, basil leaves, oregano leaves, fennel fronds, eggs, sea salt and black pepper, virgin olive oil, head escarole, cleaned and spun dry, extra-virgin olive oil, real balsamic vinegar

fresh mint leaves, fresh basil leaves, fresh oregano leaves, fresh fennel fronds, plus extra for garnish, sea salt and freshly ground black pepper, eggs, extra-virgin olive oil, head escarole, cleaned and dried, roughly cut, zest and segments of 2 oranges, lemon, juiced and zested

mint leaves, basil leaves, oregano leaves, fennel fronds, eggs, sea salt and black pepper, virgin olive oil, head escarole, cleaned and spun dry, zest and segments of 2 oranges, extra virgin olive oil, juice and zest of 1 lemon

shrimp, peeled and deveined, baby squid , plus tentacles, cleaned, scallops, olive oil, salt, freshly ground black pepper, fresh lemon juice, garlic, finely chopped, honey, red jalapeno, minced, extra-virgin olive oil, red chili flakes, red onion, minced, stalks celery, minced, nicoise olives, pitted, freshly chopped oregano leaves, freshly chopped flat-leaf parsley leaves, divided, mesclun greens

cleaned octopus with heads removed (about 1 1/2 to 1 3/4 lb uncleaned), full-bodied red wine , such as chianti or sangiovese, chopped onion, chopped carrot, chopped celery, fresh thyme, bay leaf, unpeeled garlic, crushed, extra-virgin olive oil, lime, juiced, extra-virgin olive oil, red wine vinegar, limes, juiced, mint, stems removed , leaves torn into pieces, chopped green olives , preferably cerignola (available at specialty olive bars), sea salt and freshly ground black pepper, endives with core removed, julienned, julienned radicchio leaves, cooked chickpeas or gigante beans

sliced prosciutto di parma, granny smith apple, peeled and cored, mcintosh apple, peeled and cored, golden delicious apple, peeled and cored, poppy seeds, extra-virgin olive oil, red wine vinegar, head radicchio di treviso , leaves detached, salt and pepper, parmigiano-reggiano , for shaving

head cauliflower, cut into florets, and leaves, salt, red bell peppers , cut into 1/2-inch thick strips, white wine vinegar, fennel seeds, whole cloves garlic, carrots , cut on the bias into 1/4-inch thick pieces, ribs celery , cut on the bias into 1/2-inch thick pieces, whole cippolline (italian baby onions), fennel , cut into 1/4-inch batons, salt-packed anchovies, rinsed and filleted, gaeta olives, pitted, green olives, pitted, red wine vinegar, extra-virgin olive oil