Best 4 Florentine Salad Recipes
Florentine salad is a classic Italian dish that combines the flavors of fresh vegetables, creamy dressing, and crispy croutons. The salad is typically made with baby spinach, arugula, radicchio, and sliced mushrooms. It is then dressed with a vinaigrette made with olive oil, lemon juice, Dijon mustard, and Parmesan cheese. The salad is often topped with croutons, hard-boiled eggs, and Parmesan shavings. Florentine salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover vegetables.
Here are our top 4 tried and tested recipes!
HAROLD'S FLORENTINE SALAD DRESSING
This recipe made it's developer (a European-trained chef who died a few years back), a VERY rich man. I used to eat regularly at his fine restaurant in Portsmouth, Ohio, and I never ever missed having a green salad with this incredible dressing. Peoples' tastes are different, but, to me, this is the finest salad dressing I have ever tasted anywhere. I have already halved the recipe and reduced the salt content by about 1/3. You'll need a Kitchen-aide mixer for this one and don't shortcut the blending time (I have to do it in 2 batches) or you'll be disappointed. I'm posting the recipe here so that I can always go back to it if I happen to misplace my own copy. I hope that you enjoy this rare and unique Italian salad dressing as much as I do.
Provided by Bone Man
Categories Salad Dressings
Time 1h10m
Yield 1 3/4 gallons
Number Of Ingredients 7
Steps:
- Split all ingredients in half (have them ready at hand) and make half a batch at a time.
- Pour the lemon juice and garlic powder in the Kitchen-aide mixing bowl and, with the wire whip attachement, blend on setting #2 until the powder is completely dissolved, (about 5 minutes).
- Add the onions (and any juice), cayenne pepper, sugar, and salt. Blend on setting #2 for at least 20 minutes. Gradually add the oil as it is blending and continue to mix for the full 20 minutes (30 is better).
- In a large container, mix the two batches of dressing together. Stir continually as you bottle the dressing in smaller containers.
- Refrigerate until use -- always serve very cold on chilled salads.
Nutrition Facts : Calories 19396.8, Fat 1997.2, SaturatedFat 147.6, Sodium 32370.6, Carbohydrate 470.5, Fiber 10.5, Sugar 388.1, Protein 9.9
FLORENTINE PASTA SALAD
Quick and easy hot teriyaki salad with wilted spinach.
Provided by Sue
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl.
- Meanwhile, in large skillet or wok, heat oil over high heat. Add garlic, onion and mushroom. Cook until onions are translucent. Add teriyaki sauce and carrot, cook 3 minutes more.
- Add cooked vegetable mixture to pasta, toss. Add spinach and toss. Cover for 5 minutes to wilt spinach. Serve warm.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 53.3 g, Fat 2.8 g, Fiber 3.5 g, Protein 11.3 g, SaturatedFat 0.4 g, Sodium 1412.3 mg, Sugar 8.7 g
FLORENTINE SALAD
A colorful crowd-size combination of spinach, bacon and hard-cooked eggs tossed with a sweet-tangy vinaigrette.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all dressing ingredients until well blended. Refrigerate at least 1 hour to blend flavors.
- In extra-large bowl, toss spinach, onions, bacon and dressing until leaves are well coated. Sprinkle with eggs. Serve immediately.
Nutrition Facts : Calories 65, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg
FLORENTINE SALAD
A colorful crowd-size combination of spinach, bacon and hard-cooked eggs tossed with a sweet-tangy vinaigrette.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all dressing ingredients until well blended. Refrigerate at least 1 hour to blend flavors.
- In extra-large bowl, toss spinach, onions, bacon and dressing until leaves are well coated. Sprinkle with eggs. Serve immediately.
Nutrition Facts : Calories 65, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better your salad will taste. Look for crisp lettuce, ripe tomatoes, and flavorful cheese.
- Wash your greens thoroughly: Before you assemble your salad, be sure to wash your greens thoroughly to remove any dirt or debris. You can do this by rinsing them under cold water in a colander.
- Dry your greens thoroughly: After you've washed your greens, be sure to dry them thoroughly before assembling your salad. This will prevent your salad from getting watery.
- Choose a flavorful dressing: The dressing is what really brings a salad together. Choose a dressing that you love and that will complement the flavors of the salad ingredients.
- Don't overdress your salad: A little dressing goes a long way. Too much dressing can overwhelm the other flavors in the salad.
- Toss your salad gently: When you're tossing your salad, be gentle so you don't bruise the greens. Use a light touch and toss the salad just until the dressing is evenly distributed.
- Serve your salad immediately: Salads are best when they're served immediately after they're made. This will prevent the greens from wilting and the dressing from getting watery.
Conclusion:
Florentine salad is a delicious and healthy dish that can be enjoyed for lunch or dinner. It's easy to make and can be customized to your liking. With its fresh greens, flavorful dressing, and variety of toppings, Florentine salad is a surefire crowd-pleaser.
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