Description
Collects instructions for making season-suitable salads, including asparagus with vegetable citronette in Spring and eggplant salad in Autumn.
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Since the first insalata on Sicily, tossed together from the wild herbs and greens that covered the island, Italians have been enjoying the bounty of their fields and waters, creating fresh, flavorful salads. Insalate offers a delectable sampler of refreshing, authentic Italian favorites accompanied by enchanting photographs of open-air markets, artisans, and vineyards. Organized by season to take advantage of produce picked at the peak of ripeness, over 50 simple yet exuberant recipes use fruits and vegetables to create glorious palate-pleasers. With selections ranging from classic to contemporary, served as appetizers, main courses, or the crisp finale to a meal, Insalate offers acolorful way to recreate the flavors of Italy in your very own salad bowl.
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