SALADS FOR ANY OCCASION

The largest component on my table for any meal consists of vegetables – especially salads…and I am not talking about just one vegetable component, two to three contorni (side plates) are the norm.

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A vegetable side dish is called a contorno. It helps to shape and define the meal and is

intended to complement the main course. Main courses are generally served on their own with

vegetables as a side dish so that all the flavours are distinctive and do not swamp one another.

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From my first book, Sicilian Seafood Cooking

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We do not always have meat or fish but I ensure that there is always protein present: eggs, nuts, pulses, cheeses, drained yoghurt, grains. I really enjoy making salads because I can be as creative as I like.

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So if the largest part of any meal is the vegetable component and I always enjoy making them why do I write about meat and fish mainly?

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I have asked myself this and it is because I think that interesting salads are very easy to make and who wants to read about those?

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But maybe some do.

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In this post there are some photographs of some of the salads I make and obviously I have not taken photos of all my salads.

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Ingredients vary, recipes (especially weights and measures) are never followed.

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I enjoy combining cooked ingredients with raw, not just vegetables but meat and fish also.

It is a great way to use up leftovers.

Octopus Salad with Middle Eastern Flavours - Small Fishy Bites

And although I write mainly about Sicilian food what you see below are not necessarily Sicilian or Italian.

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I often include fruit in salads and make different dressings with spices and ingredients from different cuisines especially Italian, Moroccan, Middle-eastern and Asian cuisines.

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French, Greek and Spanish are there also, but they are similar to the ingredients used in Italian cuisine that I almost forgot to mention these cultures – silly me!

Radicchio+fetta+amp+tomato+salad

Asparagi+di+bosco+cooked

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Fennel and blood orange salad 2

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5 thoughts on “SALADS FOR ANY OCCASION”

  1. Perfetto! Your beautiful presentations and lovely verdure are reminiscent of my Italian Nonna and mother’s spectacular antipasti. Mille Grazie. Your post is always a delight – thank you.

  2. The salads are beautiful and we always had lots of vegetables. We had meat but more often then not we had eggs, beans and other proteins. Our favorite lunch is one that consists of just a salad. You’re making me think outside of the box and come up with more creative salads. Grazie, Marisa

  3. As a vegetarian reader – I for one would love to see more salad recipes. Some of these look like they’re fairly simple, but others are very intriguing (I mean, I’m not even sure what you’ve got accompanying those raw radishes- salt, pepper, oil, something else?

    1. Pistachio nuts and olives…. not really a salad – I presented the radish as an appetizer so the olives and pistachio were side kicks. Young broad beans nd cubes of pecorino cheese and a dish of mint leaves (optional) are a good Spring appetizer as an alternative.

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