[Cover photo by Thorsten.] Fish or seafood salads. (I don't like lobster, though, so no lobster here.) My other salad cookbooks are Bean There, Done That, Loved It , Chicken Salad , Close the door—I'm dressing! , Cool and Fruity , Cool and Leafy , Cool and Meaty , Cool and Stacked , Old King Cole Slaw , Pass da Pasta Salad Please , Potato Salad Roundup , Veggies-But-Not-Greens and Yukking ...er, Yolking It Up .
My mom has been making this for years. Its a great salad served before a good Italian meal. Mom always serves it before her meat sauce. She makes a big platter and measures nothing. You should probably like anchovies or at least the flavor of them. I posted her recipe but I use whole anchovies packed in salt, cleaned, and a GOOD extra virgin olive oil in place of the canned. But her way is easier. I also use homemade roasted pepper. You can add anything else you wish.
This wonderful dish may not be quite authentic with the addition of Old Bay Seasoning but it is delicious and super-easy to make. I have made it with both tuna and salmon which has not made any difference to the flavour.
This is something I've been making for years but never thought to post. Tuna salad complete with shredded carrots, red onion, crunchy celery, sun-dried tomatoes and Parmesan cheese - enough to satisfy the even the healthiest of appetites. It is great for salads and sandwiches - I like it especially for dinner topped on a large bed of salad greens to make a filling - high protein meal.
I put this salad toghether to use up fruit leftovers, my mum and I really enjoyed it as a light supper, hope you'll like it too! It's fast, easy and fresh, practically no fat and low in calories yet very tasty!
This delicious Venetian salad is from the May 2005 issue of Bon Appétit. In Venice, it would most likely be made with local crab from the lagoon. Simplicity is the essence of this recipe: make it with only the very best quality ingredients.
This delicious spread is great on crostini or in a sandwich. I use this on my Bagletta and Tunaletta sandwiches I posted here. You can easily halve this recipe if you desire, but it keeps very well in the refrigerator.
This is my standard romaine salad with tuna. It's important to use good water-packed albacore tuna-other kinds won't be very good in this. What is really nice is REAL tuna, grilled medium-rare and sliced over this--but since I bring this to lunch every day medium-rare tuna isn't practical. I put the dressing contents in a small container and put in a plastic bag, then put the lettuce in a container, with a whole tomato (I pack a knife too); feta, onions and pecans are already sprinkled on the lettuce. I include a packet of Albacore and voila--I have an easy and VERY HEALTHY lunch ready to go with no required refrigeration or heating device! I've also used packets of salmon instead of the tuna.
If you are going to make a white bean & tuna salad (which, if you've never had it, might not sound good, but is) with canned goods, this is a good recipe. This is from a book called _Culinary Journey to the Mediterranean. You can serve this with pita bread or pita chips, and/or on a bed of arugula or watercress.