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
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
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
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
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
Arrange the flaked tuna, olives, capers and a sprinkle of fresh herbs
Ah… a thing of beauty. This salad tastes as good as it looks!
Enjoy!
Simply Sundays! ~ Pantesca Salad
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
American Melamine Collection Rectangular Platter
Source: A Tavola! – Culinary Institute of America
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