Best Neapolitan Salad Recipes

NEAPOLITAN CALAMARI AND SHRIMP SALAD

Steps:

• In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
• Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.
• Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.

NEAPOLITAN CALAMARI AND SHRIMP SALAD

Steps:

• In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes. Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.

NEAPOLITAN SALAD

Steps:

• On a platter, arrange slices of tomatoes, basil and cheese, overlapping slightly.
• Sprinkle with salt and drizzle with olive oil.

NEAPOLITAN CAULIFLOWER SALAD - LA RINFORZATA

Steps:

• Trim the cauliflower and separate it into flowerets. Steam or poach in boiling water to cover for 5 minutes. Plunge immediately into cold water and drain thoroughly.
• Place the blanched flowerets in a large bowl and add the onion, black and green olives, gherkins, capers and anchovies.
• Combine the oil and vinegar, add salt and pepper to taste and blend well. Pour the dressing over the salad, sprinkle with basil and toss gently to coat well.
• Chill for a few hours, stirring occasionally to blend the flavors. Serve slightly chilled or at room temeprature.

NEAPOLITAN TOMATO AND BREAD SALAD

Steps:

• 1 Break the freselle or bread into bite-size pieces and place them in a bowl. Sprinkle with about 1/4 cup cool water or enough to slightly soften the bread. 2 Add the tomatoes, cucumbers, onion, and basil to the bowl. Drizzle with oil and vinegar and season to taste with salt and pepper. Toss well. 3 Add the ice cubes to the salad and let stand 15 minutes. Toss again and taste for seasoning, adding more vinegar if needed. Serve immediately. VARIATION: You can make the Pugliese version of this salad, called cialedda. They use a round variety of cucumber (but use what is available), plus radishes, arugula, and celery. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.