Table of Contents

Country Salad (Lidia Bastianich)

The memory is as vivid as the colors of the salad itself: my grandmother, Nonna Rosa, standing in her sun-drenched kitchen in Istria, her hands stained with the earth from her garden. She’d be humming some ancient folk tune as she assembled a dish that was as much a celebration of the season as it was a meal. This wasn’t just a salad; it was a story told in crisp apples, creamy Asiago, and the satisfying crunch of toasted walnuts. The aroma alone – the sweet apple mingled with the pungent cheese – transported me back to those carefree days. This Country Salad, inspired by Lidia Bastianich, brings those flavors back to my own kitchen, and I hope it will do the same for you.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Vegetarian

Ingredients

1 lb cauliflower
¾ lb small red potatoes
1 large crisp apple (about ½ lb)
8 small radishes (about 6 ounces)
1 cup red onion, ¼-inch dice
8 ounces imported Italian Asiago cheese, rind removed, cut in ¼-inch cubes
½ cup toasted coarsely chopped walnuts
1 teaspoon kosher salt
¼ cup extra-virgin olive oil
3 tablespoons cider vinegar
1 tablespoon chopped fresh Italian parsley

Equipment Needed

Large pot or saucepan
Colander
Large mixing bowl
Knife
Cutting board
Measuring cups and spoons

Instructions

Fill a large pot or saucepan with 3 quarts of water and bring it to a rolling boil over high heat.
Prepare the cauliflower: Tear off any tough leaves at the base and cut out the core. Break or cut the large branches into small florets.
Once the water is boiling, gently drop the cauliflower florets into the water and cook until they are tender, about 5 minutes. They should be easily pierced with a fork but not mushy.
Carefully lift the cooked cauliflower from the boiling water using a slotted spoon or spider and drain well in a colander. Allow the cauliflower to cool slightly before transferring the florets to a large bowl.
Return the water in the pot to a boil as soon as the cauliflower is removed. Add the small red potatoes to the boiling water.
Cook the potatoes at a gentle boil until a knife blade can easily pierce the center – don’t overcook them, or they will become mushy. This should take approximately 10-15 minutes, depending on the size of the potatoes.
Drain the potatoes in the colander and briefly cool them under cold running water to stop the cooking process.
Peel the potatoes while they are still warm – they will be easier to peel at this stage. Cut the peeled potatoes into ¼-inch dice and add them to the serving bowl with the cooled cauliflower.
Peel and core the apple. Cut the apple into ¼-inch dice to match the size of the potatoes and add them to the salad bowl.
Trim the radishes, quarter them into wedges, and add them to the bowl along with the ¼-inch diced red onion, the ¼-inch cubes of Asiago cheese, and the ½ cup of toasted coarsely chopped walnuts.
Sprinkle the 1 teaspoon of kosher salt evenly over the salad ingredients in the bowl and toss gently to distribute.
Drizzle the ¼ cup of extra-virgin olive oil and 3 tablespoons of cider vinegar over the salad.
Gently toss the salad once more to coat all the ingredients with the dressing.
Sprinkle the 1 tablespoon of chopped fresh Italian parsley over the salad and toss lightly one last time to incorporate.
Serve immediately.

Expert Tips & Tricks

Toast the walnuts by spreading them on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly golden. Watch them carefully, as they can burn quickly. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until fragrant.
To prevent the apple from browning, toss the diced apple with a squeeze of lemon juice before adding it to the salad.
If you can’t find Asiago cheese, fresh Grana Padano or a good-quality mild American cheddar can be used as substitutes.
For a more intense flavor, lightly sauté the red onion in a little olive oil before adding it to the salad. This will soften the onion and mellow its sharpness.
The salad can be assembled ahead of time, but wait to add the dressing until just before serving to prevent the ingredients from becoming soggy.

Serving & Storage Suggestions

This Country Salad is best served fresh, immediately after preparation, to enjoy the optimal texture and flavor of the ingredients. It makes a wonderful side dish to grilled meats or fish, or it can be served as a light lunch on its own.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salad may lose some of its crispness as it sits, but the flavors will still be delicious. It is not recommended to freeze this salad, as the vegetables and cheese will become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	238 kcal	N/A
Total Fat	16g	23%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	320mg	13%
Total Carbohydrate	23g	8%
Dietary Fiber	5g	20%
Sugars	7g	N/A
Protein	5g	10%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Version: Substitute the Asiago cheese with a vegan cheese alternative or omit it altogether. You can also add toasted sunflower seeds or pumpkin seeds in place of the walnuts for a nut-free option.
Gluten-Free: This salad is naturally gluten-free.
Seasonal Variation: Use seasonal vegetables and fruits. For example, in the fall, try adding roasted butternut squash or cranberries.
Herb Variations: Experiment with different fresh herbs. Fresh basil, chives, or dill would all be delicious additions.
Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?

A: Yes, you can prepare the individual components of the salad (cooking the vegetables, chopping the ingredients) ahead of time. However, it’s best to toss the salad with the dressing just before serving to prevent it from becoming soggy.

Q: Can I use a different type of vinegar?

A: Yes, you can substitute the cider vinegar with white wine vinegar or red wine vinegar. Balsamic vinegar will also work, but it will give the salad a slightly sweeter flavor.

Q: How do I prevent the apple from browning?

A: Toss the diced apple with a tablespoon of lemon juice to prevent oxidation and browning.

Q: What if I don’t have walnuts?

A: You can substitute the walnuts with other nuts, such as pecans, almonds, or hazelnuts. You can also use sunflower seeds or pumpkin seeds for a nut-free option.

Q: Can I add protein to this salad to make it a more substantial meal?

A: Absolutely! Grilled chicken, shrimp, or chickpeas would all be excellent additions to add protein to the salad.

Final Thoughts

I urge you to bring this delightful Country Salad into your own kitchen. Its rustic charm and vibrant flavors are sure to please, whether you’re preparing it for a simple family meal or a special gathering. Don’t be afraid to experiment with the ingredients and make it your own. And please, share your experiences and feedback! I’d love to hear how you’ve adapted the recipe and what variations you’ve discovered. This salad pairs beautifully with a crisp, dry white wine like Pinot Grigio, completing the experience and transporting you, just like Nonna Rosa did for me, to the heart of Italy. Buon appetito!

Country Salad (Lidia Bastianich) Recipe