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Special Feature

 

Taggiasche Salad

 

La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany's timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.

  • 8 Boston lettuce hearts, washed and dried
  • salt
  • 1 cup extra-virgin olive oil
  • freshly ground black pepper
  • 1/2 cup pitted Taggiasche olives, halved
  • 4 oz. Pecorino, cubed
  • 4 scallions, thinly sliced

Cut out the ribs from the lettuce leaves and discard. Arrange the lettuce in eight plates and sprinkle with a little salt (the Pecorino and olives are salty). Drizzle with the olive oil, sprinkle with the pepper, and garnish with the olives, Pecorino, and scallions.

 

About Olives and Olive Oils

Articles About Olives (with Recipes)

Olive Oil Recipes

 
Paris
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This page modified February 2007


 

 
 

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