Italian Recipes
INSALATA DEL BERSAGLIERE

INSALATA DEL BERSAGLIERE

Sharpshooter's Salad

How to make the Sharpshooter's Salad:

Clean the fennel, cut it into quarters and put them in a bowl of cold water for 1/2 hour. Place each of the other vegetables in its own bowl of cold water. Finely slice all the vegetables with a knife or a vegetable cutter and place them all together in a large bowl of cold water, adding the two lemons, cut in half and squeezed. Let rest for 12 hours, not longer, or else vegetables will wilt.

When ready to serve, drain the vegetables and season them with salt, pepper, the olive oil and vinegar, mixing very well.

Arrange all the prosciutto slices on a large serving platter. Place all the mixed salad in a mound in the center of the platter and the Parmigiano slivers on top of the salad.

Courtesy of Giuliano Bugialli

Serves 12

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM