When I was born, my aunt was still a young teenage girl and ended up resenting the fact that she was asked to play with me or take the "baby" for carriage rides. She told me later, that she would take out her frustration by going down the curbs really hard making the carriage bounce up and down.
|Aunt Rita & me, a few years ago.|
This is a wonderful salad/appetizer she made for me and Dave, when we went to her home for dinner. She was also a great cook, like my grandmother, although she didn't really enjoy it. She made us some lovely dinners, Chicken Cordon Bleu, lasagna, meatballs, braciole, Bowtie pasta and chicken...and more! I have some of her recipes, so I'll share them with you here. I'm so happy to have these remembrances of her!
1 Tbsp. fresh lemon juice
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped (or 1 tsp. dried basil, crumbled)
1 med. clove garlic, minced
1/2 tsp. grated lemon peel
1/4 tsp. salt
1/8 tsp. black pepper
1/3 c. olive oil
4 oz. hard salami, thinly sliced (I use Genoa)
3 large, ripe tomatoes
Whisk lemon juice, parsley, basil, garlic, lemon peel, salt & pepper in small bowl until blended. Continue whisking while you add oil in a slow steady stream; whisk until oil is thoroughly blended.
Spread salami slices out in a large, shallow bowl or casserole dish. Pour dressing over the salami, then lift each slice with a fork to allow dressing to flow underneath. Let stand, covered, at room temperature for 1 hour - turning slices over midway through.
Cut tomatoes into 1/4" thick slices. Top each tomato with a salami slice and arrange them overlapping on large platter. Drizzle any remaining dressing over the slices and shredded fresh basil. Maybe a sprinkling of toasted pine nuts, too, if you have any on hand.
Serve with fresh bread.
Variation: Sometimes I'll buy 8oz. of fresh mozzarella, slice a little thinner and add it to the layers of tomato & salami. Deeeelicious!
"Greater is He that is in you, than he that is in the world." -1 John 4:4