Insalata Paesana
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)
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)
- Carbohydrate 26.6428445979333 g
- Cholesterol 29.8614976653333 mg
- Fat 20.0255993035867 g
- Fiber 5.38256676252683 g
- Protein 21.2609288128 g
- Saturated Fat 7.91158619437467 g
- Serving Size 1 1 Serving (285g)
- Sodium 248.729411904 mg
- Sugar 21.2602778354065 g
- Trans Fat 1.35903158683867 g
- Calories 359 calories
Step-by-step
- 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.
Boiling the Vegetables
Boiling potatoes whole until a knife blade pierces the center with zero resistance prevents them from breaking down into starch when diced. Cook cauliflower florets for exactly five minutes to retain structural integrity rather than letting them turn waterlogged. Drain both components thoroughly in a colander before combining them with other ingredients.
Balancing Textures
Texture dictates the success of this northern Italian preparation originating from Trentino-Alto Adige, where hearty mountain ingredients meet fresh produce. Firm cubes of aged Asiago cheese and toasted walnuts counteract the soft bite of boiled potatoes. Thinly diced red onion and quartered radishes introduce a sharp crunch, while peeled apples supply juiciness without overpowering the denser elements.
Emulsifying the Dressing
Drizzling olive oil and cider vinegar directly over the mixed solids allows the fat to coat the potatoes and cauliflower while the acid cuts through the richness of the cheese. Toasting walnuts in a dry pan beforehand releases essential oils that enhance the crunch. Toss the finished mixture gently to distribute the seasonings without bruising the tender components.
