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Italian Salad

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. Must
  2. Punch
  3. two heads of fine wldte cauliflower
  4. Cut
  5. Anchovies
  6. Beetroots
  7. a tin vegetable cutter
  8. six large new potatoes
  9. a pint of green-peas
  10. Asparagus
Contains Fish Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Asparagus High in vitamin K · High in protein · Source of folate · +2

    High in vitamin K · 42 µg per 100 g, 55% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    High in protein · 2.2 g per 100 g, 44% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of folate · 52 µg per 100 g, 26% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of iron · 2.1 mg per 100 g, 15% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 19% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Nutrients per 100 g of “Asparagus, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Boil two heads of fine wldte cauliflower, a similar portion of asparagus-points, Drench-beans cut in diamonds, a few new potatoes, (which after being boiled must be stamped out with a small vegetable cutter), half a pint of green-peas, and three artichoke-bottoms, also cut up in small fancy shapes when boiled.
  2. All these vegetables must be prepared with great attention, in order that they may retain their original colour’ ;
  3. the cauliflowers should be cut up in small buds or flowerets, and the whole, when done, put into a convenient-sized basin.
  4. Next, boil two large red beetroots, six large new potatoes, and twenty large-sized heads of very green asparagus, or a similar quantity of Erench-beans ;
  5. cut the beetroot and potatoes in two-inch lengths, and with a tin vegetable cutter, a quarter of an inch in diameter, punch out about two dozen small pillar-shaped pieces of each, and ?ut these on a dish, with an equal quantity of asparagus-heads or rench-beans, cut to the same length.
  6. Then, take a plain border- mould, and place the green vegetables in neat and close order, all round the bottom of the mould ;
  7. observing that a small quantity of aspic- Note.
  8. The finest Gorgoim anchovies are imported by Crosse and Blackwell

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife