Pasta Salad with feta, garlic, and black olives recipe



Pasta Salad with feta, garlic, and black olives recipe

Serves 4
Preparation 15 min + 30 min to rest
Cooking 15 min

Place the tomatoes, onion, garlic, feta, oil, basil, mint, and lemon zest in a large salad bowl.Toss well and season with salt and pepper. Let rest for 30 minutes. • Cook the pasta in a large pot of salted boiling water until al dente. • Drain well and cool under cold running water. Drain again and dry on a clean kitchen cloth. • Add the pasta to the bowl with the dressing.Add the olives and toss well. • Garnish with basil and serve.

Ingredient :
1 1/2 lb (750 g) cherry tomatoes, quartered
1 small red onion, finely sliced
1 clove garlic, finely chopped
8 oz (250 g) feta cheese, cut into small cubes
1/3 cup (90 ml) extra-virgin olive oil
1 tablespoon finely chopped basil, + extra sprigs, to garnish
1 tablespoon finely chopped mint
Grated zest of 1 lemon
Salt and freshly ground black pepper
1 lb (500 g) penne or other short pasta shape
1 cup (100 g) black olives, pitted

Penne Salad with tomatoes and mozzarella recipe



Penne Salad with tomatoes and mozzarella recipe
Serves 4
Preparation 10 min + 30 min to rest
Cooking 15 min

Place the tomatoes, mozzarella, garlic, oil, and basil in a large salad bowl. Mix well and let rest for 30 minutes. • Cook the pasta in a large pot of salted boiling water until al dente. • Drain well and cool under cold running water. Drain again and dry on a clean kitchen cloth. • Add the pasta to the bowl with the dressing. Remove and discard the garlic.Toss well. • Garnish with basil and serve.

Ingredient :
1 /2 lb (150 g) cherry tomatoes, halved
14 oz (400 g) fresh mozzarella balls, drained
1 clove garlic, lightly crushed but whole
1/3 cup (90 ml) extra-virgin olive oil
Leaves from 4 sprigs of basil, torn, + extra, to garnish
1 lb (500 g) penne (or other short pasta shape)

Fusilli Salad with cherry tomatoes and ricotta recipe



Fusilli Salad with cherry tomatoes and ricotta recipe
Serves 4
Preparation 15 min
Cooking 15 min

Cook the pasta in a large pot of salted boiling water until al dente. • Beat together the ricotta, oil, garlic, and basil in a large salad bowl to make a smooth dressing. Season with salt and pepper. Mix well. • Drain the pasta and cool under cold running water. Drain again and dry on a clean kitchen cloth. • Add the pasta and tomatoes to the bowl with the dressing.Toss well. • Garnish with basil and serve.

Ingredient :
12 oz (3S0 g) ricotta cheese, drained
1/3 cup (90 ml) extra-virgin olive oil
1 clove garlic, finely chopped
20 basil leaves, torn + extra, to garnish
Salt and freshly ground blacl< pepper
1 lb (500 g) fusilli (or other short pasta shape)
20 cherry tomatoes, halved

Caribbean Salad with chicken and ginger recipe



Caribbean Salad
with chicken and ginger recipe

Serves 4
Preparation 25 min.
Cooking 15-20 min

If using chicken breasts, place them in a medium saucepan with the carrot, onion, and celery and bring to a boil over medium heat. Season with salt and simmer until the chicken is tender and cooked through, 15-20 minutes.

Remove from the heat and let cool. The cooking liquid will make a good chicken stock. Refrigerate or freeze for later use. • Chop the chicken breasts into bite-size pieces. • Boil the eggs for 8 minutes from the moment the water reaches a boil. Drain and cool under cold running water. Shell and cut into segments. • Toast the almonds in a frying pan over medium heat until golden brown, 3-4 minutes. Let cool.

Place the chicken and almonds in a large salad bowl. Add the endive, arugula, pineapple, ham, and eggs. • Dressing: Cut the avocado in half and remove the pit. Scoop out the flesh and chop in a food processor with the lemon juice, garlic, scallion, salt, and pepper until smooth.

Gradually add the oil, blending continuously, to make a smooth creamy dressing. Drizzle the dressing over the salad and toss well. • Serve at once.

Ingredient :
2 boneless skinless chicken breasts,
about I1/2 lb (750 g), or the same amount of leftover roast or grilled chicken
1 small carrot, peeled and chopped
1 small onion, chopped
1 celery stick, chopped
4 large eggs
2 tablespoons blanched almonds
2 heads endive, sliced
8 no (250 g) arugula (rocket), chopped
4 oz (125 g) fresh pineapple, peeled, cored, and chopped
5 no (150 g) ham, cut into ribbons
1 small ripe avocado juice of I lemon
1 clove garlic, chopped
1 scallion (green onion), chopped
Salt and freshly ground black pepper
1/3 cup (90 ml) extra-virgin olive oil

Pineapple Salad with peanuts and bean sprouts recipe



Pineapple Salad
with peanuts and bean sprouts recipe


Serves 4
Preparation 20 min
Cooking 5 min

Place the pineapple, bean sprouts, peanuts, carrots, and scallions in a large salad bowl.Toss gently.

Place the peanut butter, oil, soy sauce, vinegar, and chile in a small saucepan over low heat. Stir gently until well mixed, adding enough water to obtain a smooth, creamy dressing.

Spoon the dressing over the salad, or serve separately in a small bowl so that guests can serve themselves.

Ingredient :

8 oz (250 g) fresh or canned pineapple, cut in bite-size pieces
8 on (250 g) bean sprouts
1 cup (100 g) toasted peanuts
2 large carrots, grated
1 small cucumber, peeled and diced
2 scallions (green onions), finely sliced
6 tablespoons smooth peanut butter
2 tablespoons vegetable oil
2 teaspoons light soy sauce
1 teaspoon white vinegar
1 teaspoon ground chile (or 1 fresh red chile pepper, finely sliced)
About 1/2 cup (125 ml) cold water

Mixed Salad with apple, pancetta, and sesame recipe



Mixed Salad
with apple, pancetta, and sesame recipe

Serves 4
Preparation 15 min.
Cooking 10 min

Saute the pancetta in a small frying pan over medium heat until lightly browned and crisp, about 5 minutes then remove from the heat and let cool.

Toast the sesame seeds and cumin seeds in a small frying pan over medium heat until pale golden brown and fragrant, about 3 minutes then remove from the heat and let cool.

Beat the oil and vinegar in a small bowl with a fork. Season with salt and pepper. •Arrange the lettuce and curly endive in a large salad bowl.Top with the apple, pancetta, and toasted seeds.Toss gently. • Drizzle with the dressing and sprinkle with Parmesan, • Serve at once.

Ingredient :

3 oz (90 g) pancetta (or bacon), cut in small dice
1/4 cup (30 g) sesame seeds
1/2 teaspoon cumin seeds
1/4 cup (60 ml) extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
8 oz (250 g) lettuce leaves, coarsely chopped
8 oz (250 g) curly endive, coarsely chopped
1 Granny Smith apple, ored and sliced into thin wedges
3 oz (90 g) Parmesan, cut into flakes

Spinach Salad with oranges and avocado recipe



Spinach salad
with oranges and avocado recipe

Serves 4
Preparation 15 min

Peel the oranges using a sharp knife, removing all the bitter white pith. Break the fruit into segments. • Place the spinach leaves in a large salad bowl. Top with the oranges and avocados. • Beat the lemon juice and oil in a small bowl with a fork. • Add the scallions and orange zest and season with salt and pepper. Beat well. • Drizzle the dressing over the salad and toss carefully. • Serve at once.

Ingredient :

2 large ripe oranges
8 oz (250 g) baby spinach leaves
2 large ripe avocados, peeled, pitted, and sliced
Juice of 1 lemon
1/3 cup (90 ml) extra-virgin olive oil
2 scallions (green onions), sliced
Zest of 1 orange, cut in tiny pieces
Salt and freshly ground black pepper

Potato Salad with walnuts and lemon cream recipe



Potato Salad
with walnuts and lemon cream recipe

Serves 4
Preparation 15 + 30 min to cool
Cooking 20-30 min

Cook the potatoes in a pan of salted boiling water until tender, 20-30 minutes. Drain well and let cool. • Slip the skins off the potatoes and cut into bite-size cubes. • Place the lettuce and radicchio in a large salad bowl. Top with the potatoes, apple, and walnuts. Season with salt and pepper. Toss gently. • Beat the cream, lemon juice, and vinegar in a medium bowl until thickened. Season with salt and pepper. • Spoon the dressing over the salad and serve.

Ingredient :
1 lb (500 g) new potatoes
1 medium head lettuce (or other salad greens), torn
1 small head red radicchio, coarsely chopped
1 large apple, peeled, cored and diced
25-30 walnuts, coarsely chopped Salt and freshly ground white pepper
1 cup (250 ml) heavy (double) cream
2 tablespoons fresh lemon juice
1/2 tablespoon white wine vinegar

Bean Salad recipe



Bean Salad
with onion and bell pepper recipe

Serves 4-6
Preparation 15 min + 30 min to rest

Place the beans in a large bowl. • Add the bell pepper, onion, garlic, and parsley and toss well. • Beat the oil and lemon juice in a small bowl with a fork. Season with salt and pepper. • Drizzle the dressing over the salad.Toss well, cover, and let rest for 30 minutes. 'Arrange the salad greens in a large salad bowl. • Spoon the bean salad over the top. Garnish with the sprigs of parsley and serve.

Ingredient :

1 (14-oz/400-g) can cranberry or borlotti beans, drained
1 (I 4-oz/400 g) can cannellini or white kidney beans, drained
1 large red bell pepper (capsicum),seeded and finely sliced
1 sweet red onion, sliced finely
1 clove garlic, finely chopped
4 tablespoons finely chopped parsley + extra sprigs, to garnish
1/4 cup (60 ml) extra-virgin olive oil Juice of I lemon
Salt and freshly ground black pepper
5 oz (150 g) lollo rosso (or other) salad greens

Spelt Salad with mozzarella and corn recipe



Spelt Salad
with mozzarella and corn recipe

Serves 4-6
Preparation 25 min
Cooking 35-40 min

Cook the spelt in a large pot of salted boiling water until tender, 35-40 minutes. Drain well and cool under cold running water. Drain again and transfer to a clean kitchen cloth. Dry well and place in a large salad bowl.

While the spelt is cooking, preheat the broiler (grill) to high. Grill the bell pepper, turning often, until it is charred all over 15-20 minutes. Wrap the blackened bell pepper in aluminum foil and let rest for 10 minutes. Unwrap and remove the skin and seeds. Rinse under cold water-, dry well, and slice thinly. - Add the bell pepper; mozzarella, corn, parsley, basil, marjoram, and garlic to the salad bowl with the spelt. Toss well.

Beat the oil and lemon juice in a small bowl with a fork. Season with salt and pepper.
Drizzle the dressing over the salad.
Toss well before serving.

Ingredient

1 lb (500 g) spelt (or pearl barley)
1 large red bell pepper (capsicum)
8 oz (250 g) fresh mozzarella cheese, drained and cut into small cubes
4 oz (125 g) canned corn (sweetcorn)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped basil
1/2 tablespoon finely chopped marjoram
1 clove garlic, finely chopped
1/3 cup (90 ml) extra-virgin olive oil juice of 1 lemon
Salt and freshly ground black pepper

Spelt Salad with tomatoes, corn, and capers recipe




Spelt Salad
with tomatoes, corn, and capers recipe

Serves 4-6
Preparation 15 min.
Cooking 35-40 min.

Cook the spelt in a large pot of salted boiling water until tender, 35-40 minutes. Drain well and cool under cold running water. Drain again and transfer to a clean kitchen cloth. Dry well and place in a large salad bowl. • Add the tomatoes, corn, capers, scallions, parsley, basil, and mint. Toss well. • Beat the oil and lemon juice in a small bowl. Season with salt and pepper. • Drizzle the dressing over the salad. Toss well before serving.

Ingredient :

1 lb (500 g) spelt (or pearl barley)
24 cherry tomatoes, cut in half
4 oz (125 g) canned corn (sweetcorn)
2 tablespoons capers preserved in brine
2 scallions (green onions), sliced
1 tablespoon finely chopped parsley
1 tablespoon finely chopped basil
½ tablespoon finely chopped mint
1/3 cup (90 ml) extra-virgin olive oil
Juice of I lemon
Salt and freshly ground black pepper

Crab Salad recipe




Crab Salad
with pomegranate and orange recipe

Serves 4
Preparation 15 min.

Peel the oranges using a sharp knife, removing all the bitter white pith and collecting the juice in a small bowl. Break the fruit into segments and place in a large salad bowl. • Add the arugula, olives, crabmeat, and pomegranate seeds. • Add the lemon juice to the bowl with the orange juice. Stir in the oil and season with salt and pepper. Beat well with a fork. • Drizzle the dressing over the salad. Toss gently before serving.

Ingredient :

2 large ripe oranges
4 oz (125 g) arugula (rocket) leaves
1/2 cup (50 g) black olives
4 oz (125 g) cooked (or canned) crabmeat, crumbled
Seeds from I large pomegranate juice of I/2 lemon
1/4 cup (60 ml) extra-virgin olive oil Salt and freshly ground black pepper

Citrus Salad recipe


Citrus Salad
with avocado and yogurt recipe

Serves 4
Preparation 15 min.

Arrange the lettuce in a large salad bowl. • Peel the orange and the grapefruit using a sharp knife, removing all the bitter white pith. Break the fruit into segments and add to the bowl with the lettuce. • Cut the avocado in half and remove the pit. Peel and slice into segments. • Drizzle the sliced avocado with the lemon juice to prevent it from turning brown.Add to the salad bowl and toss well. • Beat the yogurt and ricotta in a medium bowl with a fork.Add the chives and Worcestershire sauce and season with salt and pepper. Transfer to a small serving bowl. • Serve the salad with the dressing passed separately.

Ingredient :

1 head lettuce, leaves separated and torn
1 large ripe orange
1 large ripe grapefruit
1 large ripe avocado
Juice of I lemon
1/2 cup (125 g) plain yogurt
5 oz (ISO g) fresh ricotta cheese, drained
2 tablespoons finely chopped chives I teaspoon Worcestershire sauce
Salt and freshly ground black pepper

Chicken Salad recipe



Chicken Salad
with pineapple and ham recipe

Serves 4-6
Preparation 30 min + 45 min to rest
Cooking 50-60 min.

Fill a large casserole with cold water and bring to a boil. Add the chicken, cloves, sage, bay leaf, rosemary, chopped celery, onion, potato, and carrot. Simmer until the chicken is tender, 45-55 minutes. • Remove the chicken from the casserole and let cool. Reserve the cooking water and vegetables. • Remove and discard the skin. Remove the meat from the bones and place in a large salad bowl. Add the lettuce, shredded celery leaves, ham, apple, and pineapple. Season with salt and pepper. • Drizzle with the lemon juice, toss gently, and let rest for 30 minutes. • Discard the cloves, sage, rosemary, and bay leaf from the reserved stock. • Place I cup (250 ml) of the stock and the vegetables in a food processor. Blend until smooth. Add the egg, egg yolks, mustard, and a pinch of salt. Blend until smooth. • Return to the pan and stir constantly over low heat until the sauce thickens, 5-10 minutes. Remove from the heat and stir in the oil. • Drizzle the salad with the dressing. Serve
at once


Ingredient :

I (3 lb/I.S kg) chicken
2 cloves
3 sage leaves
1 bay leaf
1 sprig of rosemary
4 stalks celery, chopped
1 small onion, chopped
1 potato, peeled and chopped
1 large carrot, peeled and chopped I head of lettuce, shredded
2 oz (60 g) celery leaves, shredded
5 oz (150 g) ham, cut into small cubes I green apple, cored and cubed
1 small pineapple, peeled, cored, and cut into small cubes
Salt and freshly ground black pepper Juice of 2 lemons
1 large egg
2 large egg yolks
1 teaspoon wholegrain mustard
1/4 cup (60 ml) extra-virgin olive oil

Mixed Salad recipe



Mixed Salad
with pear, pecorino, and walnuts recipe

Serves 4
Preparation 10 min.

Beat the mustard, vinegar, oil, and salt with a fork in a small bowl to make a smooth dressing. • Place the mixed salad greens and celery in a large salad bowl. Top with the pears and cover with the Pecorino and walnuts, Drizzle with the dressing. Toss gently and serve at once.

Ingredient :

1 tablespoon French mustard
1 tablespoon white wine vinegar
1/4 cup (60 ml) extra-virgin olive oil Salt
8 oz (250 g) mixed salad greens 2 celery sticks, sliced
2 large ripe pears, peeled, cored, and thinly sliced
4 oz (125 g) aged Pecorino (or Parmesan), cheese cut into flakes
12-16 walnuts, coarsely chopped

Arugula Salad recipe



Arugula Salad
with pear, brie, and walnuts recipe

Serves 4
Preparation 10 min.

Beat the oil, vinegar, and salt with a fork in a small bowl to make a smooth dressing. • Arrange the arugula in a large salad bowl. • Arrange the Brie on the arugula.Top with the slices of pear. • Drizzle with the dressing. Sprinkle with walnuts and serve at once.

ingredient :

1/4 cup (60 ml) extra-virgin olive oil
2 tablespoons balsamic vinegar Salt
5 oz (I50 g) arugula (rocket) leaves 8 oz (200 g) Brie, sliced
3 large ripe pears, cored and sliced 16-20 walnuts, coarsely chopped