Raw and Cooked Salad (Insalata Cruda e Cotta) Recipe

Raw and Cooked Salad (Insalata Cruda e Cotta) Recipe
Staff Writer
Raw and Cooked Salad
Christopher Hirsheimer

Raw and Cooked Salad

A combination of raw and cooked vegetables, this dish can be served as a starter or entrée. This simple yet delicious salad goes great with pasta. 

Ingredients

  • 1 pound sweet onions, peeled and sliced into rounds ¾-inch thick
  • ½ cup extra-virgin olive oil
  • Coarse sea salt or kosher salt, to taste
  • ¾ pound red bliss potatoes
  • ½ pound green beans, ends trimmed off
  • ½ pound fresh tomatoes, seeded and sliced into 1-inch wide wedges
  • ½ cup black olives, pitted
  • 3 tablespoons small capers, drained
  • 3 tablespoons red wine vinegar
  • Freshly ground pepper, to taste
  • 1 head Bibb lettuce, leaves removed and cleaned

Directions

Preheat the oven to 375 degrees.

Brush both sides of the onion rounds with 2 tablespoons of olive oil and season lightly with salt. Lay the onions on a baking sheet and cook for about 20 minutes, turning once, until they are softened and nicely caramelized on the edges of the rounds.

Cover the potatoes with water in a large pot and bring to a gentle boil. Cook for about 10 minutes or until a sharp knife can easily slide through the potatoes. Cool and cut into 1 ½-inch wedges. Keep boiling the water for the green beans.

Prepare an ice bath. Cook the beans for about 4 minutes. Using a slotted spoon, transfer the beans to the ice bath. Once chilled, cut the beans into 2-inch segments.

In a large mixing bowl, combine onion, potatoes, green beans, tomatoes, olives, and capers. Add the remaining olive oil to the bowl with the red wine vinegar and black pepper. Toss to evenly coat the vegetables. Add the lettuce and toss again before serving. 

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.