Best 2 Insalata Alla Palermitana Salad Palermo Style Recipes

In the heart of Sicily, where culinary traditions blend harmoniously, lies a vibrant dish that captures the essence of Palermo's rich heritage: Insalata alla Palermitana, also known as Salad Palermo Style. This refreshing and colorful salad is a symphony of flavors and textures, showcasing the bounty of fresh produce that the region is renowned for. From sweet and juicy oranges to crisp fennel and aromatic herbs, each ingredient plays a vital role in creating a delightful symphony of tastes. Discover the authentic recipe for this beloved Sicilian salad, along with variations that add a unique twist to the classic dish.

**Recipes included:**

1. **Insalata alla Palermitana (Salad Palermo Style):**
- A step-by-step guide to preparing the traditional Insalata alla Palermitana, showcasing the harmonious balance of oranges, fennel, olives, and capers.

2. **Insalata di Arance e Finocchi (Orange and Fennel Salad):**
- A delightful variation that highlights the vibrant flavors of oranges and fennel, complemented by a tangy dressing.

3. **Insalata di Agrumi (Citrus Salad):**
- A refreshing and zesty salad that combines a variety of citrus fruits, including oranges, grapefruits, and lemons, for a burst of invigorating flavors.

4. **Insalata Verde con Agrumi (Green Salad with Citrus):**
- A vibrant and colorful salad that pairs crisp greens with the tanginess of citrus fruits, creating a light and refreshing dish.

Let's cook with our recipes!

INSALATA ALLA PALERMITANA (SALAD, PALERMO STYLE)

Insalata Alla Palermitana (Salad, Palermo Style) image

Make and share this Insalata Alla Palermitana (Salad, Palermo Style) recipe from Food.com.

Provided by Annacia

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

100 g waxy potatoes (washed but unpeeled)
100 g green beans
4 anchovy fillets
100 g tomatoes
extra virgin olive oil (to taste)
1 large onion
1 dash white wine vinegar
salt and pepper

Steps:

Place the onion in its skin on a baking tray and put in a hot (I'd say 400 degrees) oven for about 20-30 minutes until it becomes slightly caramlised and soft.
Boil the potatoes and the green beans in salted water until tender, drain and leave to cool.
Chop up the tomatoes and add to a large salad bowl.
Then cube the potatoes and add to the tomatoes along with the green beans.
Chop up your very soft onion and add the anchovy fillets, bashing down into small pieces.
Add a good lashing of excellent olive oil and a dash of white wine vinegar. Salt and pepper to taste and serve warm or cool, either as an antipasti, as a side dish or as a main second.

MIXED SALAD (INSALATA MISTA)

Mixed Salad (Insalata Mista) image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/3 cup lightly packed fresh basil leaves
1/3 cup white wine vinegar or fresh lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
8 cups arugula
4 cups bite-size pieces radicchio, from 1 (10-ounce) head
1 carrot, peeled
1 hothouse cucumber, peeled

Steps:

Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

Tips:

Use the freshest ingredients available for the best flavor.
If you don't have access to fresh tomatoes, you can use canned diced tomatoes. Just be sure to drain them well before using.
To make the salad more colorful, you can add other vegetables, such as chopped cucumbers, bell peppers, or zucchini.
If you're looking for a vegan version of this salad, you can omit the cheese.
This salad is a great make-ahead dish. You can prepare it up to a day in advance and store it in the refrigerator.

Conclusion:

Insalata alla Palermitana is a refreshing and flavorful salad that is perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, salty cheese, and tangy dressing, this salad is sure to be a hit at your next gathering.