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Ligurian Mixed Salad

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Source: The Italian Gourmet

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 6

The ingredients in this salad may be varied according to the season. The recipe arose largely out of a need to combine all the requirements for a summer meal into a single dish, but these days it is no longer served in large quantities and has become an antipasto served in small portions. Along with fresh vegetables it invariably includes various types of preserved fish, and hard-cooked eggs. It is always presented on a base of boiled potatoes or lightly moistened toasted bread slices.

RECIPE INGREDIENTS

2 lb potatoes, cooked, peeled and sliced thickly

3 large tomatoes, seeded and sliced or coarsely chopped

1 fennel bulb, trimmed and sliced

1 bell pepper, trimmed and cut into strips

1 onion, thinly sliced

1 bunch of celery

3 or 4 anchovy fillets, chopped

6 eggs, hard-cooked and cut into wedges

5 oz mosciamme (dried dolphin, tuna or swordfish), sliced paper-thin

3 oz tuna in oil, drained and crumbled

1 cup olive oil

vinegar

salt

1 sprig marjoram

Ligurian Mixed Salad Recipe at Cooking.com

DIRECTIONS

Arrange the sliced potatoes over the bottom of a large platter. Arrange the tomatoes, fennel, bell pepper, onion and celery on top. Scatter the anchovies over all. Tuck the wedges of egg among the vegetables and dot with the dried fish and crumbled tuna. Drizzle on the olive oil, sprinkle with vinegar and season with salt to taste. Sprinkle the leaves from the sprig of marjoram on top.

Present the dish at the table in its arranged state, but before serving toss all the ingredients together.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

635

Fat. Total:

45g

Fiber:

Carbohydrates, Total:

37g

Sodium:

282mg

% Cal. from Fat:

64%

Cholesterol:

232mg

Protein:

22g

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