Have you seen the Evolution of Dance video yet? Get down on it.
If you’ve been to Italy, you’ve probably discovered that an insalata, or salad, can look like this:
After being served many a “salad” with mostly iceberg lettuce and oil (to their credit, good oil, but iceberg lettuce isn’t the right base to enjoy an advanced oil flavor) I stopped ordering a salad in restaurants.
Then I discovered the insalatone, the BIG salad. As in, we guarantee some carrots, tomatoes and corn. Sometimes some tuna and cheese, but not always. Don’t get greedy. Italy hasn’t really embraced the concept of a salad as a meal.
The funniest part about the insalatone is the inclusion of canned corn, which from what I’ve seen, is the ONLY use of corn in this country. This is also the definite sign you have an insalatone and not an insalata. Some sort of unwritten rule. I’ve seen a few street vendors roasting whole ears but it’s not typical. Back home, I remember eating corn with a lot of meals (creamed corn, anyone?) and sometimes I would even eat it directly out of the can. (yum)
So, when I decided to make a chef salad I knew it might ruffle a few feathers or at least receive some interesting looks. I added two cans of beans, a can of corn, tomatoes, arugula (my new favorite herb), some semi-sweet pickles I found (German), turkey, olives, scamorza cheese, carrots, etc.
Plus, it helps clean the fridge out.
S looked on, curious as he is, but I knew better and asked him if he wanted dried cranberries in his. He declined, even after I explained that it was very in moda to use them, and a recipe was even printed on the Ocean Spray package for a Spinach salad! (This package was part of my contraband Easter delivery from guests – much appreciated after I saw cranberries in Como for