FIERI Boston Recipes Page
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Panzanella
by All Things Sicilian

Limoncello Almond Baci ("Kiss") Cake
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Ensalata Mista with Two Classic Vinaigrettes
by All Things Sicilian

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Torta al Vino
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Il Ciambellon' Marchegian'
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Philly Pizza Steaks
by Steve Skalish

FIERI Boston's Recipes Page

All Things Sicilian Ensalata Mista
with Two Classic Vinaigrettes
www.allthingssicilian.com

• 8-12 cups salad greens, a mix of baby and full- grown greens
• 1 large tomato, diced
• 1 cucumber, diced
• 1 carrot, shredded or ribboned
• 1 green pepper, sliced into rings
• Other salad ingredients as desired

Tip: Serve “wet” or highly perishable salad ingredients such as hard-cooked eggs, tomatoes and cucumbers in separate bowls, salad-bar style to avoid soggy leftovers. This also cuts down on waste, as diners choose only the veggies and toppings they like rather than just pushing costly ingredients to the side of the plate.

Dressing

• 1/4 cup Balsamic, White Wine, Raspberry, Sherry, Champagne or Red Wine vinegar, flavored or not
• 2 teaspoons Dijon mustard
• 1 small minced shallot
• Sea Salt and freshly ground Pepper to taste
• 3/4 cup Extra Virgin Olive Oil
• Fresh herbs of your choice: parsley, rosemary, basil, thyme, tarragon, dill

Whisk together vinegar, mustard, salt and pepper. Begin adding oil a few drops at a time, whisking so that it is thickened slightly. Continue adding oil and whisking ingredients until the oil in incorporated. If the vinaigrette is not thick enough for your taste, add Dijon mustard, ½ teaspoon at a time until it is.

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