Italian Green Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 head curly endive
2 or 3 pieces finocchio or fennel
1 head escarole
1/2 lb dandelion greens
1/2 clove garlic
2 tomatoes, scalded and peeled.
8 or 10 small ripe olives
2 tbsp wine vinegar
1/4 cp olive oil
freshly ground black pepper
1 - Look over all greens.
2 - Remove wilted or undesirable parts.
3 - Wash several times in cold running water.
4 - Remove outer leaves of finnochio.
5 - Wash thoroughly.
6 - Cut in thin slices.
7 - Drain greens and finnochio.
8 - Wrap in clean towel and place in refrigerator about 20 minutes or longer.
9 - Rub wooden salad bowl with garlic.
10 - Discard garlic.
11 - Add greens to bowl.
12 - Cut tomatoes into quarters and add to bowl with olives.
13 - Blend vinegar and oil together
14 - Pour over salad.
15 - Add sprinkling of salt and pepper.
16 - Toss greens to coat well with dressing.
17 - Serve at once.
Makew 4 to 6 servings.
Appetizing versions of flavor are possible with an Italian salad by
adding various herbs: 1 tbsp finely cut fresh dill may be added,
or a little anise or basil. Thyme is a favorite of some Italian hosts,
and added to a green salad, it gives fragrance and flavor. Parsley
oregano, water cress, chervil, chives are other good additions. One fa-
mous Italian restauranteur combines 5 or 6 fresh herbs, prepares his
salad as usual, adds a few blades of rugola--a delicious, pungent green--
in the spring, and after the greens are tossed and mixed with the dressing
he adds 2 ot 3 tbsp of mixed finely cut herbs to mthe bowl,
sprinkling them on lavishly. Subtle fragrance and flavor are the results
of this inspiration.
If you decide to gather your own dandelion greens, choose an early
spring ,morning and fare forth, like your Italian neighbors, with a sack
or basket, or a generous apron, and a small paring knife. Cut the
young leaves close to the root but don't, please destroy the plant. Only
the young spring leaves are good in salad. The old ones are too tough
and bitter. Dandelions are now grown commercially and are available
at fruit stands and vegetable markets in Italian neighborhoods