Vegetarian Salad

Italian Raptini

Originated in south east Italy. Braised with vinegar and served with crusty bread.


1 bunch rapini (about 1 lb/500 g)

1/4 cup (60 mL) extra-virgin olive oil

4 cloves garlic, smashed

2 fresh or dried bay leaves

1/4 tsp (1 mL) salt

2 tbsp (30 mL) white wine vinegar


In pot of boiling salted water, blanch rapini until water returns to vigorous boil. Drain; set aside.

In skillet, heat half of the oil over medium heat; fry garlic, bay leaves and salt until garlic is golden, 3 or 4 minutes. Add rapini and toss to coat. Add vinegar and 1/4 cup (60 mL) water; cover and simmer, stirring twice, until liquid is evaporated and rapini is tender and olive green, about 7 minutes. Transfer to serving dish; sprinkle with remaining oil. Serve warm or at room temperature.

Makes 6 to 8 servings.

Cantaloupe Watercress Cool

Combining cantaloupe and watercress makes the perfect light addition to your meal.


4 cups (1 L) watercress, torn

2 cups (500 mL) ripe cantaloupe, cut in 1-inch (2.5 cm) cubes

Raspberry Vinaigrette:

3 tbsp (45 mL) extra-virgin olive oil

1-1/2 tbsp (22 mL) raspberry vinegar

1/4 tsp (1 mL) each salt, pepper and granulated sugar


Raspberry Vinaigrette: Whisk together oil, vinegar, salt, pepper and sugar; set aside.

In large serving bowl, toss watercress and cantaloupe with vinaigrette.

Makes 4 servings.