Raw and Cooked Salad

Name: Raw and Cooked Salad
Yield: serves 6 or more
Ingredients: 1 pound sweet onions, such as Vidalia or Walla Walla; 1/2 cup extra-virgin olive oil, or as needed; 1/2 teaspoon coarse sea salt or kosher salt, or to taste; 3/4 pound Red Bliss potatoes (3 to 6 potatoes, depending on size); 1/2 pound fresh green beans; 1 or 2 ripe fresh tomatoes (about 1/2 pound); 1 or 2 heads of Bibb lettuce (about 3/4 pound); 1/2 cup black olives, pitted; 3 tablespoons small capers, drained; Freshly ground black pepper to taste; 3 tablespoons red wine vinegar; A large bowl for dressing, tossing, and serving

December 14, 2011

This recipe is much like the wonderful salad I had at Manfredi’s house. In Palermo, as I mentioned earlier, the insalata cruda e cotta that you can buy at the markets will vary with the season. In America, we can enjoy that same variety, so do not feel confined by these ingredients: use other greens, such as escarole, mesclun, and frisée, together with cooked vegetables such as roasted squash, boiled leeks, boiled beets—anything else you have on hand or enjoy.

Recipe notes

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