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X Italian Vegetable and Side Dishes
"Alla Pollastra" Salad (meat salad, made with a left-over fowl, lettuce, celery, mayonnaise, eggs, capers and olives)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)

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6 lettuce-leaves
3 stalks of celery
a cold [cooked] fowl, cut in small pieces
1 tablespoon of vinegar
salt and pepper
a cup of mayonnaise sauce
quarters of hard-boiled egg
1 tablespoon of capers
6 stoned olives
some small, tender lettuce-leaves


Chop up six lettuce-leaves and three stalks of celery, cut up the remains of a cold fowl in small pieces, and mix with one tablespoon of vinegar and salt and pepper in a salad bowl. Pour a cup of mayonnaise sauce over, and garnish with quarters of hard-boiled egg, one tablespoon of capers, six stoned olives, and some small, tender lettuce-leaves.


The recipe was first published "Simple Italian Cookery" by Antonia Isola (New York: Harpers Brothers, 1912). For the complete copyright-free text visit www.archive.org. Image: Prado Museum, Spain, Hernani Collection, 1682.

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