Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Catherine de Medici's Salad (Insalata di Caterina) Recipe
    Lost? Site Map

    Catherine de Medici's Salad (Insalata di Caterina)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Polar Bear's Note:

    This historically delicious salad is AUTHENTICALLY CATHERINE DE MEDICI's favorite salad as borne out in history books. It is also known as Insalata di Caterina (Catherine's Salad), Misticanza del pastore (Shepherd's Mixture) or Insalata Rinascimentale (Renaissance Salad). Picked up this recipe while I was in Florence, it is salad with that peculiar anchovy taste. A new twist for discriminating guests. This recipe from Paolo Petroni's ''The Complete Book of Florentine Coooking'', Florentine delegate to the Accademia Italiana della Cucina. TRIED AND TESTED, GUARANTEED AUTHENTIC. Prep time is also cook time

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • mixed salad green (lettuce, chicory, corn salad, etc.)
    • tuscan soft pecorino cheese (sheep´s milk cheese)
    • hardboiled egg (1/2 per person)
    • anchovy packed in oil
    • capers
    • vinegar
    • olive oil
    • salt and pepper

    Directions:

    1. 1
      Wash the different varieties of salad (at least 3), dry well and place in a large salad bowl (a wooden bowl is ideal and typical for this dish).
    2. 2
      Add the pecorino cut into small cubes, little pieces of anchovy fillet and a few capers.
    3. 3
      Salt, pepper lightly and dress with oil and vinegar, toss well and serve immediately, decorated with wedges of hardboiled eggs.

    Ratings & Reviews:

    • on November 27, 2010

      55

      All my favorite things in the same salad, anchovies, capers, goat cheese, greens and eggs... the recipe is not just vague about the amounts, but it doesn't give them at all. All the same, can be prepared to personal tastes and amounts. I used balsamic vinegar and of course extra virgin olive oil. Garlic croutons would go great here, too. Very appeticing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Catherine de Medici's Salad (Insalata di Caterina)

    Serving Size: 1 (0 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites