Best 2 Lucali Salad Recipes

**Feast Your Senses with Lucali Salad: A Symphony of Flavors**

In the vibrant culinary tapestry of Italian cuisine, the Lucali Salad stands as a testament to the art of simplicity and the exquisite balance of flavors. Originating from the renowned Lucali restaurant in Brooklyn, New York, this salad has gained a cult following among food enthusiasts for its refreshing taste and versatility. Whether you're a seasoned chef or a home cook seeking culinary inspiration, the Lucali Salad promises an unforgettable journey for your taste buds.

This carefully curated collection of recipes delves into the essence of the Lucali Salad, offering a range of variations that cater to diverse preferences and dietary needs. From the classic tomato and basil combination to innovative twists featuring seasonal ingredients, these recipes unveil the boundless possibilities of this iconic dish. Discover the secrets behind the perfectly dressed greens, the art of selecting ripe tomatoes, and the techniques for creating a harmonious blend of flavors.

Embark on a culinary adventure as you explore the nuances of each recipe, learning how to craft a salad that is both visually stunning and bursting with flavor. Whether you're hosting a casual gathering or preparing a special meal, the Lucali Salad is guaranteed to impress your guests and leave them craving for more. So, gather your ingredients, prepare your taste buds, and let's embark on a delightful journey into the world of the Lucali Salad.

Let's cook with our recipes!

CURRIED CHICKPEA SALAD

Curried Chickpea Salad image

This dish is surprisingly good considering the ingredients are so simple, and it's a cinch to make. It's better to eat the same day, once you stir in the fresh herbs.

Provided by Tara Parker-Pope

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 teaspoons best-quality olive oil
1 cup diced onions
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper (optional)
2 15-ounce cans chickpeas, drained and rinsed
4 teaspoons lemon juice, or to taste
1/4 teaspoon salt
Pepper to taste
2 tablespoons chopped fresh cilantro or parsley

Steps:

Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 11 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 10 grams, TransFat 0 grams

FARRO SALAD

Farro Salad image

Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.

Provided by David Tanis

Categories dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 pound skinny green beans (haricots verts), topped and tailed
1/2 pound sugar snap peas or snow peas, topped and tailed
1 cup farro
3 tablespoons finely diced shallots
Salt and pepper
3 tablespoons lemon juice
1 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
1/2 pound medium to large asparagus, tough ends snapped off
2 medium firm, ripe avocados
A handful of basil leaves

Steps:

Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
Arrange dressed vegetables over farro, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams

Tips:

Use ripe tomatoes for the best flavor. Look for tomatoes that are red, plump, and free of blemishes.
If you don't have fresh basil, you can use dried basil. Use about 1 teaspoon of dried basil for every 1/4 cup of fresh basil.
You can add other vegetables to the salad, such as cucumbers, bell peppers, or onions.
For a more flavorful salad, use a good quality olive oil. Look for an olive oil that is extra virgin and has a fruity flavor.
Serve the salad immediately after making it. This will prevent the tomatoes from watering down the salad.

Conclusion:

The Lucali salad is a simple but delicious salad that is perfect for a summer meal. It is made with fresh tomatoes, basil, and olive oil. The salad is light and refreshing, and it is a great way to use up fresh tomatoes from your garden. This salad is also very versatile, and you can add other vegetables to it to suit your taste.