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.

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