Reprinted from i Saluti, March 2000

Alfisti Cooks Italian Salad!

by Sue Houser

As we enter the month of March our thoughts turn to getting the Alfas out of their winter hibernation. Taking off the car cover and getting them ready to hit the open road again. It�s rather like a spring ritual oil change, battery charge, tire pressure, dash board dust. Discovering where you left that set of wrenches that you haven�t been able to find all winter.

My thoughts turn to driving and picnics. Although its a little early to have a picnic, you still can put the top down. This recipe from Norma Urami is absolutely perfect for a picnic with your Alfa friends. Norma said her sister gave her this recipe about 10 years ago and it has spoiled her. She never uses bottled dressing now.

 

Norma Urani�s
Italian Salad
  • 1/4 cup white vinegar
  • 3/4 cup canola oil
  • touch of sugar (maybe 1/8 teaspoon)
  • 1/4 teaspoon garlic salt
  • 1 small jar red pimentos (or use fresh mushrooms and sliced black olives)
  • 1 can of artichokes cut into small pieces (The amount of artichokes and onions used should compliment the lettuce. Remember, the lettuce is the star.)
  • 1/2 cup Parmesan cheese (or a bit more)
  • Red onion, about 6 thin slices or to your preference
  • Iceberg, romaine and red leaf lettuce

The dressing should be made a DAY BEFORE you use it to let the cheese blend with the oil. You can cheat by making it early in the morning and using it that evening.

Mix the sugar and garlic salt with the vinegar. Add the oil, then the Parmesan cheese. Mix. Adding the onions to the dressing now will make them soft. If you add the onions when you toss the salad with the dressing they will never get soft, even sitting for 10 minutes. Add the drained pimentos and artichokes when you toss the salad. Now the secret to this dressing is to let it stand on the salad for at LEAST 8 to 10 minutes (not in the refrigerator) before it is served.

The Lettuci: Iceberg, romaine and red leaf lettuce are the most common lettuce varieties used in this salad. Only the green (or red) lettuce leaves are used. DO NOT use the white leaves of the iceberg. Just compost or throw away. You can really use any type or combination you wish.

Wash the lettuce and let it dry. Tear into pieces. Sprinkle table salt over the lettuce before adding pimentos and artichokes (or mushrooms and black olives) and add the onions if you didn�t put them in the dressing.

Norma says she thinks the salt helps to give the salad the right taste. Some people don�t add the additional salt and she�s always heard them say that their salad doesn�t taste like hers! The main thing is to let the dressing set on the lettuce before serving.

Norma has given this recipe out to friends and received rave reviews from it. We Alfisti have enjoyed Norma�s salad at the Hirschs� March Swap Meet and at the Hatchers' fall picnic. Thank you Norma for sharing your recipe with us.

Until April . . . Cats, Collies and spinach seeds,
Sue

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