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X Italian Vegetable and Side Dishes
Italian Easter Salad
Insalata di Pasqua/ Italian Easter Salad (using peas, prosciutto, lettuce, egg yolks, olives and lemon juice)
Originated from: Italy
Occasion: Easter
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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1 pound peas or 1 package frozen peas, cooked, drained and cooled
1 can anchovy fillets
1/4 pound prosciutto or cooked ham
1 head lettuce, cut in wedges
1/2 cup olive oil
2 hard-cooked egg yolks, mashed
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Black and green olives


Put the peas on the bottom of a salad bowl.

Arrange the anchovies and ham over them, then lettuce wedges around the edge of the bowl.

Beat together the oil, egg yolks, lemon juice, salt and pepper.

Pour over the ingredients in the bowl.

Garnish with olives.

Serves: 4-6


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi.

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