Rustic Italian Harvest Salad
Inspired by the vibrant flavors of the Trentino-Alto Adige region in northern Italy, this Rustic Italian Harvest Salad offers a delightful combination of textures and tastes, from the tender cauliflower to the crisp apple, and the creamy Asiago cheese. It's a dish that embodies the essence of Italian home cooking as featured in 'Lidia Cooks From the Heart of Italy'. Perfect as a refreshing side or a light main dish, this salad showcases seasonal produce, making it a great option for any occasion. If you can't find authentic Italian Asiago, feel free to substitute it with fresh Grana Padano or a mild American cheddar for a similar creamy texture.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
cauliflower
1 lb (cut into small florets)
small red potato
3/4 lb (peeled and diced)
large crisp apple
1 (peeled, cored, and diced (about 1/2 lb))
small radishes
8 (trimmed and quartered)
red onion
1 cup (diced (1/4-inch))
imported Italian Asiago cheese
8 ounces (rind removed and cut into 1/4-inch cubes)
toasted walnuts
1/2 cup (coarsely chopped)
kosher salt
1 teaspoon (for seasoning)
extra-virgin olive oil
1/4 cup (for dressing)
cider vinegar
3 tablespoons (for dressing)
fresh Italian parsley
1 tablespoon (chopped for garnish)
Instructions
1
Begin by filling a large pot or saucepan with 3 quarts of water and bring it to a rolling boil.
2
Prepare the cauliflower by removing any tough leaves and cutting out the core. Break or cut the cauliflower into small florets and carefully drop them into the boiling water. Cook for approximately 5 minutes, or until tender. Drain the florets in a colander and set aside to cool.
3
Once the cauliflower has been drained, return the water to a boil and add the red potatoes. Gently boil the potatoes until a knife easily pierces the center, making sure they do not become mushy. Drain and let cool slightly before peeling.
4
While the potatoes are warm, peel them and cut them into 1/4-inch dice. Combine the diced potatoes with the cooled cauliflower in a large mixing bowl.
5
Peel and core the crisp apple, then chop it into 1/4-inch dice. Add the apple to the bowl.
6
Trim the radishes and slice them into wedges, then add them to the salad along with the diced red onion, cubes of Asiago cheese, and toasted walnut pieces.
7
Sprinkle kosher salt over the salad ingredients and toss gently to combine. Drizzle the extra-virgin olive oil and cider vinegar over the top, and toss again to coat everything evenly.
8
Finish the salad by sprinkling the chopped fresh Italian parsley on top and giving it one final toss before serving. Enjoy this colorful and nutritious dish either immediately or let it chill for a bit before serving for even more flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Rustic Italian Harvest Salad?
The Rustic Italian Harvest Salad is a vibrant dish inspired by the Trentino-Alto Adige region of northern Italy, featuring cauliflower, potatoes, apple, and Asiago cheese.
Which region of Italy inspired this recipe?
This salad is inspired by the flavors of the Trentino-Alto Adige region in northern Italy.
Who is the chef associated with this recipe's inspiration?
The recipe is featured in 'Lidia Cooks From the Heart of Italy' by Lidia Bastianich.
What are the primary textures found in this salad?
The salad offers a combination of tender cauliflower, crisp apple, and creamy Asiago cheese.
Can I serve this salad as a main course?
Yes, it is versatile enough to be served either as a refreshing side dish or a light main dish.
What can I use as a substitute for Italian Asiago cheese?
If you cannot find authentic Italian Asiago, you can use fresh Grana Padano or a mild American cheddar as a substitute.
How long should the cauliflower be cooked?
The cauliflower florets should be boiled for approximately 5 minutes until they are tender.
How do I prepare the potatoes for the salad?
Boil the red potatoes until tender but not mushy, then peel and cut them into 1/4-inch dice while still warm.
What type of apple is recommended?
A large crisp apple is recommended for the best texture.
How should the radishes be prepared?
The radishes should be trimmed and sliced into wedges.
What kind of vinegar is used in the dressing?
The dressing uses 3 tablespoons of cider vinegar.
What type of oil is used for the dressing?
The recipe calls for 1/4 cup of extra-virgin olive oil.
Are the walnuts raw or toasted?
The recipe specifies using 1/2 cup of toasted walnuts, coarsely chopped.
How many ingredients are in this recipe?
There are 11 ingredients in total for this Rustic Italian Harvest Salad.
Is this recipe considered vegetarian?
Yes, this salad is tagged as a vegetarian dish.
What size should the Asiago cheese cubes be?
The Asiago cheese should be cut into 1/4-inch cubes.
How much water is needed to boil the vegetables?
You should fill a large pot with 3 quarts of water to boil the cauliflower and potatoes.
Should the salad be served immediately?
It can be enjoyed immediately or chilled for a bit to allow the flavors to develop.
What is used to garnish the salad?
Fresh Italian parsley, chopped, is used as a final garnish.
How is the red onion prepared?
The red onion should be diced into 1/4-inch pieces, totaling about 1 cup.
What is the weight of the cauliflower needed?
The recipe requires 1 pound of cauliflower.
What is the weight of the red potatoes needed?
The recipe requires 3/4 pound of small red potatoes.
Is salt added to the salad?
Yes, 1 teaspoon of kosher salt is sprinkled over the ingredients for seasoning.
How should the apple be diced?
The apple should be peeled, cored, and chopped into 1/4-inch dice.
Can I prepare the potatoes and cauliflower in the same water?
Yes, the instructions suggest boiling the cauliflower first, draining it, and then returning the same water to a boil for the potatoes.
How do you know the potatoes are cooked correctly?
They are done when a knife easily pierces the center, but they should not be mushy.
Does the Asiago cheese need to have the rind?
No, the rind should be removed before cubing the cheese.
What makes this salad 'seasonal'?
It showcases fresh harvest produce like cauliflower, potatoes, and apples which are characteristic of seasonal Italian cooking.
How do you mix the dressing into the salad?
Drizzle the extra-virgin olive oil and cider vinegar over the tossed ingredients and toss again to coat evenly.
Is the cauliflower core used in the salad?
No, the instructions state to remove the core and use only the small florets.