Introduction:
The Piedmontese region of Italy is known for its rich culinary traditions, which combine fresh, seasonal ingredients with bold flavors. One of the standout dishes from this northern Italian region is the traditional Piedmontese salad, a refreshing and hearty combination of vegetables, cheeses, and local seasonings. Simple yet full of flavor, this salad is a perfect representation of the region’s love for fresh, quality produce and uncomplicated preparations. Whether you’re craving a light meal or a side dish to complement a main course, the real traditional Piedmontese salad is a must-try!
Ingredients:
3 medium tomatoes, sliced
1 cucumber, peeled and sliced
1 red onion, thinly sliced
1 cup arugula (rocket)
1 cup mixed salad greens (such as radicchio or endive)
1/2 cup boiled or roasted beets, sliced (optional, for added color and sweetness)
1/4 cup fresh goat cheese or Robiola cheese (a creamy Italian cheese from the Piedmont region)
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar (or more to taste)
1 tsp Dijon mustard (optional, for extra flavor)
Salt and freshly cracked black pepper, to taste
Fresh herbs like basil or parsley (optional, for garnish)
Instructions:
Prepare the Vegetables: Begin by washing and slicing the tomatoes, cucumber, and red onion. If you’re using beets, peel and slice them as well. Set all the vegetables aside in a large salad bowl.
Combine the Greens: Add the arugula and mixed salad greens to the bowl with the vegetables. Arugula is a key ingredient, offering a peppery bite, but any mixed greens will enhance the salad’s freshness.
Add the Cheese: Tear the fresh goat cheese or Robiola into small pieces and scatter it over the salad. These cheeses add a creamy, tangy element that pairs perfectly with the crisp vegetables.
Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and Dijon mustard (if using). Season with salt and freshly cracked black pepper to taste. Adjust the vinegar and mustard quantities based on your preference for tanginess.
Assemble the Salad: Drizzle the dressing over the salad and gently toss to coat the ingredients. Be careful not to mash the cheese—leave it in soft chunks to enjoy its creamy texture in each bite.
Garnish and Serve: Finish the salad with a sprinkle of fresh herbs, like basil or parsley, for an extra layer of flavor and color. Serve immediately while the salad is fresh and vibrant.
Tips for Serving and Storing:
Serving: This salad works wonderfully as a light lunch or dinner option. It’s also an excellent side dish to accompany grilled meats, roasted fish, or even a hearty pasta dish. Pair it with a crisp white wine, such as a Gavi or Arneis, for an authentic Piedmontese dining experience.
Storing: While this salad is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to 1 day. The dressing will soften the greens, so it’s ideal to serve immediately after assembling. If preparing ahead, you can keep the vegetables and dressing separate until just before serving to maintain the salad’s crispness.
Variants:
With Anchovies: For an extra savory kick, add a few anchovy fillets to the salad. Anchovies are often used in Piedmontese cooking and will bring a salty, umami flavor to balance the fresh vegetables.
With Walnuts: Add some chopped toasted walnuts for a bit of crunch and a nutty depth. Walnuts are commonly used in Piedmontese dishes, especially when paired with fresh cheeses.
With Roasted Red Peppers: Roasted red peppers can add a smoky sweetness to the salad, enhancing the overall flavor profile.
Vegan Version: To make this salad vegan, simply substitute the cheese with a dairy-free alternative like cashew cheese or omit it entirely. The salad will still be packed with fresh flavors and textures.
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