Italian Country Salad from the Trentino-Alto Adige Region - compliments of the great Lidia Bastianich. At times I have also added string beans or peas (1 cup) to this salad (add to boiling water for a few minutes after the potatoes)

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Name: Insalata Paesana
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: Northern Italian
Ingredients: 1 lb cauliflower; 3/4 lb small red potatoes; 2 apples; 8 small radishes; 1 cup red onion diced; 8 ounces asiago cheese cut into 1/4 inch cubes; 1/2 cup walnuts toasted and chopped; 1 teaspoon kosher salt; 1/4 cup olive oil; 3 tablespoons cider vinegar; 1 tablespoon fresh italian parsley chopped

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INGREDIENTS

1 lb cauliflower
3/4 lb small red potatoes
2 apples
8 small radishes
1 cup red onion ; diced
8 ounces asiago cheese ; cut into 1/4 inch cubes
1/2 cup walnuts ; toasted and chopped
1 teaspoon kosher salt
1/4 cup olive oil
3 tablespoons cider vinegar
1 tablespoon fresh italian parsley ; chopped

Servings

INSTRUCTIONS

Fill pot with 3 quarts of water and bring to a boil.

Tear off any tough leaves at the base of the cauliflower (reserve any small, tender leaves) and cut out the core. Break or cut the large branches into small florets, drop them and any tender leaves into the boiling water and cook until tender, about 5 minutes.

Lift from water, drain well in colander. When cool, place in a large bowl.

Return water to boil and drop in potatoes. Cook at a gentle boil until a knife blade pierces the center easily, don't let them get too mushy. Drain and cool.

Cut into 1/4" dice (peel skin if you wish) and put them in bowl with cauliflower.

Peel and core apples, cut into 1/4" dice and add to salad.

Trim radishes, quarter them in wedges and add them to the salad along with diced red onion, cubes of Asiago and toasted walnuts.

Sprinkle with salt and toss. Drizzle the olive oil and vinegar over the salad and toss.

Sprinkle on the parsley, toss and serve.

NOTES

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Insalata Paesana

1 lb cauliflower
3/4 lb small red potatoes
2 apples
8 small radishes
1 cup red onion diced
8 ounces asiago cheese cut into 1/4 inch cubes
1/2 cup walnuts toasted and chopped
1 teaspoon kosher salt
1/4 cup olive oil
3 tablespoons cider vinegar
1 tablespoon fresh italian parsley chopped

Fill pot with 3 quarts of water and bring to a boil.

Lift from water, drain well in colander. When cool, place in a large bowl.

Return water to boil and drop in potatoes. Cook at a gentle boil until a knife blade pierces the center easily, don't let them get too mushy. Drain and cool.

Cut into 1/4" dice (peel skin if you wish) and put them in bowl with cauliflower.

Peel and core apples, cut into 1/4" dice and add to salad.

Trim radishes, quarter them in wedges and add them to the salad along with diced red onion, cubes of Asiago and toasted walnuts.

Sprinkle with salt and toss. Drizzle the olive oil and vinegar over the salad and toss.

Sprinkle on the parsley, toss and serve.

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Insalata Paesana
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Nutrition

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Serving Size: 1 Serving (285g)
Recipe Makes: 6 Servings

Calories: 359
Calories from Fat: 180 (50%)

Amt Per Serving		% DV

	Total Fat 20g	27 %
	Saturated Fat 7.9g	40 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 4.2g
Cholesterol 29.9mg		9 %
Sodium 248.7mg		9 %
Potassium 696.9mg		18 %
Total Carbohydrate 26.6g		8 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 21.3g
Protein 21.3g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 359

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