Salads

Pantesca Salad

This absolutely delicious salad originates from Pantelleria, a little Island off Southern Italy famous for their capers and olives

It makes a wonderful lunch or a great side for dinner

Let’s start with the potatoes since they take the longest.  I’m using about 2 pounds of russet potatoes that I’ve scrubbed clean

Place in a pot of cold salted water and make sure the potatoes are covered by about an inch

Cook over medium heat for about 20-25 minutes, until the potatoes are tender and can be pierced easily with a knife

Don’t overcook or they won’t hold their shape in the salad.  Once done, drain and set aside to cool a bit

Assemble about a pint and a half of grape tomatoes, 3 large celery stalks, 1/2 pound of green beans and a small red onion

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Slice the tomatoes in half and sprinkle with a little bit of kosher salt, toss & set aside

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Peel the celery stalks and thinly slice and put into a bowl

Peel and halve the onion, thinly slice and add to bowl with celery, set aside

Bring a small pot of water to a rolling boil and blanch the green beans for 3-4 minutes , then drain

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Let’s mix up the vinaigrette – lemon-herb vinaigrette has to be one of my favorites.  Adds such a bright, fresh flavor

Measure out 3/4 cup of extra virgin olive oil, a pinch each of kosher salt and black pepper, the zest and juice of one large lemon, and a small bunch of fresh parsley and basil

You’ll also need a 1/4 cup of capers, drained and rinsed but we’ll add these in later

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Finely chop the herbs and whisk all of the ingredients (except the capers) until thoroughly combined.  Taste and add seasoning if necessary

I like to dress each component of the salad before plating

Toss the tomatoes, green beans and celery-onion mixture with a tablespoon or two of the dressing

Set all three bowls aside

The potatoes should be cool enough to peel at this point.  You still want them warm so they absorb the vinaigrette

Put the remaining vinaigrette in a large mixing bowl, peel the potatoes and slice in 1/4 inch slices.  Place in the bowl on top of the dressing and lightly toss

Rinse the capers in a fine sieve and measure a cup of oil cured olives (the wrinkly ones).  These are the best to use with this recipe, but may not be as easy to find.  You can substitute Kalamata olives if you need to

Last step before assembly.  I’m using two jars of Italian tuna fillets packed in olive oil, that I’ve drained and lightly flaked

This tuna costs a little more than regular canned tuna, but BELIEVE me when I say, it’s totally worth it

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This may seem like a lot of steps but they’re pretty fast to complete and it makes assembly a snap

On a long platter, place a layer of the potatoes, arrange the green beans and top with the tomatoes, celery and onions

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Arrange the flaked tuna, olives, capers and a sprinkle of fresh herbs

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Ah… a thing of beauty.  This salad tastes as good as it looks!

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Enjoy!

Simply Sundays! ~ Pantesca Salad

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

2 pounds of russet potatoes

1 1/2 pints of grape tomatoes

3 large celery stalks

1/2 pound of green beans

1 small red onion

1/4 cup of capers

1 cup of oil cured olives

2 –  6 ounce jars of Italian tuna fillets packed in olive oil

For the vinaigrette

3/4 cup of extra virgin olive oil

a pinch each of kosher salt and black pepper

zest and juice of one large lemon

2 Tablespoons each of fresh parsley and basil

Chopped fresh herbs for serving

Directions

Scrub 2 pounds of russet potatoes clean; place in a pot of cold salted water and make sure the potatoes are covered by about an inch

Cook over medium heat for about 20-25 minutes, until the potatoes are tender and can be pierced easily with a knife

Don’t overcook or they won’t hold their shape in the salad.  Once done, drain and set aside to cool a bit

Assemble a pint and a half of grape tomatoes, 3 large celery stalks, 1/2 pound of green beans and a small red onion

Slice the tomatoes in half and sprinkle with a little bit of kosher salt, toss & set aside

Peel the celery stalks and thinly slice and put into a bowl

Peel and halve the onion, thinly slice and add to bowl with celery, set aside

Bring a small pot of water to a rolling boil and blanch the green beans for 3-4 minutes , then drain

To make the vinaigrette 

Measure out 3/4 cup of extra virgin olive oil, a pinch each of kosher salt and black pepper, the zest and juice one large lemon, and a small bunch of fresh parsley and basil

Finely chop the herbs and whisk all of the ingredients until thoroughly combined; taste and add seasoning if necessary

Toss the tomatoes, green beans and celery-onion mixture with a tablespoon or two of the dressing and toss

Set all three bowls aside

Put the remaining vinaigrette in a large mixing bowl, peel the potatoes and slice in 1/4 inch slices.  Place in the bowl on top of the dressing and lightly toss

Rinse the capers in a fine sieve and measure a cup of oil cured olives

Drain and lightly flake two jars of Italian tuna fillets packed in olive oil

For assembly:

On a long platter, place a layer of the potatoes, arrange the green beans and top with the tomatoes, celery and onions

Arrange the flaked tuna, olives, capers and a sprinkle of fresh herbs

Tools used to make this recipe

Pyrex Prepware 1-Quart Measuring Cup, Clear with Red Measurements

Cuisinart Fine Mesh Stainless Steel Strainer

OXO Good Grips Lemon Zester

American Melamine Collection Rectangular Platter

 Source: A Tavola! – Culinary Institute of America

© Simply Sundays 2017
All rights reserved

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