Lidia Bastianich Salad Recipes

LIDIA BASTIANICH'S FENNEL, OLIVE AND LEMON SALAD

Lidia Bastianich's Fennel, Olive and Lemon Salad image

Provided by Mark Bittman

Categories easy, quick, salads and dressings

Time 40m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 cups Gaeta or other good oil-cured black olives, pitted
1 lemon, washed, dried and cut in 1/8-inch cubes, including rind
2 cups fennel, washed, dried and cut into 1/8-inch pieces, including fronds
2 tablespoons extra-virgin olive oil

Steps:

Toss all ingredients together, and mix.
Let sit at room temperature for 30 minutes before serving.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 464 milligrams, Sugar 2 grams

COUNTRY SALAD (LIDIA BASTIANICH)

Country Salad (Lidia Bastianich) image

In 'Lidia Cooks From the Heart of Italy'. From the Trentino-Alto Adige region. If you cannot get real Italian Asiago, Ms. Lidia recommends using fresh Grana Padano or good mild American cheddar.

Provided by ratherbeswimmin

Categories European

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb cauliflower
3/4 lb small red potato
1 large crisp apple (1/2 lb. or so)
8 small radishes (about 6 ounces)
1 cup red onion, 1/4-inch dice
8 ounces imported italian asiago cheese, rind removed, cut in 1/4-inch cubes
1/2 cup toasted coarsely chopped walnuts
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3 tablespoons cider vinegar
1 tablespoon chopped fresh Italian parsley

Steps:

Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.

Nutrition Facts : Calories 237.7, Fat 15.6, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 23, Fiber 5.1, Sugar 7.4, Protein 4.5

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