Tag Archives: olives

Big Italian Salad

Big Italian Salad

Big Italian Salad

Big Italian Salad

Spring is in the air, and that means salad season is here! I want lots of big, beautiful, fresh salads full of awesome, yummy ingredients. With Easter around the corner, we’re all on the lookout for delicious dishes to make for a big group dinner, so I’ve decided to share this Big Italian Salad with you just for the occasion.

Big Italian Salad

Big Italian Salad

My boyfriend is half Italian so over the years my consumption of olives, cured meat and artichokes has increased, and you could say, they have added more flavour to my life (though, he might have a little something to do with that too!). We try our very best to eat salads regularly, but find it challenging to keep ‘em interesting. There’s only so much tomato and cucumber you can consume before you hit a salad slump. And let’s face it, when all is said and done, I’m a meat and carbs kind of gal.

Yum. Meat.

Big Italian Salad

Big Italian Salad

But the great thing about my Big Italian Salad is, it has meat! And cheese! The parmesan and salami add just the right amount of salty creaminess. Fresh romaine lettuce and bitter radicchio are topped with sweet bursts of cherry tomatoes, crunchy licorice-infused fennel and velvety artichokes. Finally, the bright pop of the olives brings the whole salad to life.

This, my friends, is not your average, boring salad.

Big Italian Salad

Big Italian Salad

A light, lemony vinaigrette that incorporates some of the artichoke marinade ties the whole dish together. Before you can say “you can’t make friends with salad” you’ll be happily chowing down on a big mouthful of all things Italian.

Big Italian Salad
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Big Italian Salad

This Big Italian Salad is full of awesome, fresh ingredients. Romaine lettuce and bitter radicchio are topped with sweet cherry tomatoes, crunchy fennel, creamy artichokes and salty salami, olives and parmesan.
Course Healthy, Salad
Cuisine Italian
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 people

Ingredients

For the salad

  • 1 small head of Romaine lettuce roughly chopped
  • 1 small radicchio finely chopped
  • 1 cup cherry tomatoes halved
  • 1 half fennel thinly sliced
  • 1/2 cup green and kalamata olives pitted and finely sliced
  • 2 ounces salami or your fave cured meat finely diced
  • 227 grams marinated artichokes finely sliced, marinade reserved
  • 1/4 cup Parmigiano-Reggianocheese grated

For the dressing

  • 2 tablespoons marinade from the artichokes
  • 1 half lemon juiced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup extra virgin olive oil

Instructions

  1. Combine all the ingredients except for the cheese in a large bowl.
  2. In a food processor or medium bowl combine all the dressing ingredients except for the oil. Slowly add oil while whisking or mixing on low.
  3. Drizzle dressing over salad and sprinkle cheese over top. Toss and serve immediately.

I could seriously eat this entire bowl in one sitting. The salad is so fresh and lightly dressed that all the other flavours are allowed stand out, and it’s addictive. But, one must learn to share, so here you go my friends, some salad to go with your roasted ham.

What are you making for your big Easter dinner?  Let me know if you liked my Big Italian Salad and what type of cured meat is your favourite!

A Turkish Breakfast

After eating delicious Turkish breakfasts for two weeks, when we returned home we started to go through withdrawal.  So we decided to make our own!

Below is a photo of the breakfast spread we were treated to every day – can you handle all this goodness?  Fresh, healthy and filling, a Turkish breakfast is the best way to kick start your day.  I love the relaxed nature of the spread – every day I would assemble something different.  Should I make a little tomato and cheese sandwich today?  Meat and cucumber?  How about everything?  And olives!  So many olives.

Homemade Turkish breakfast

Homemade Turkish breakfast

My boyfriend and I attempted our version of a Turkish breakfast, complete with Turkish coffee and an Ottoman trivet!  I think this is going to become a regular weekend breakfast treat.  So easy to put together and this breakfast kept us going all day on a busy Saturday until dinnertime.  I love how we brought some of Turkey back home with us.

Homemade Turkish breakfast

Homemade Turkish breakfast

Turkish Breakfast

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Prep Time: 20 minutes

Yield: 2 servings

Turkish Breakfast

Ingredients

  • 2 boiled eggs
  • Espresso or Turkish coffee
  • 1/4 of a cucumber sliced into 8 slices
  • 1 hot house tomato sliced into 8 slices
  • 8 slices of cured meat (salami, soppressata)
  • *optional: Turkish white cheese sliced into 4 slices
  • 1/2 cup of granola
  • 4 tablespoons plain Greek yogurt
  • 4 strawberries or other fresh fruit, sliced into quarters
  • 2 tablespoons dried fruit such as raisins or apricots
  • 2 teaspoons raw or buckwheat honey
  • 8 olives - any variety
  • 2 fresh buns, sliced in half
  • Jam
  • Tahini or sunflower butter
  • Fresh juice (mango, cherry, apricot)

Instructions

  1. Prepare espresso or Turkish coffee.
  2. Place eggs in a large saucepan and cover them with cool water by 1 inch.
  3. Bring water to a boil over medium heat.
  4. When the water has reached a boil, cover and remove from heat. Let stand 12 minutes. Place in egg holders.
  5. Slice cucumber, tomato, cured meat & cheese and divide between two serving plates.
  6. Divide granola into two small bowls. Top each bowl with 2 tablespoons of Greek yogurt, 8 slices of strawberries, 1 tablespoon of dried fruit and a teaspoon of honey.
  7. Place one bun on each plate.
  8. Divide olives into two small bowls and place one on each plate.
  9. Serve along with jam, tahini, juice and coffee.
http://iseehungrypeople.net/2016/04/11/a-turkish-breakfast/