Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 19, 2017
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Fennel Salad
Salatat al-Bisbas
(Tunisia)
Fennel salad with spicy vinaigrette garnished with hard-boiled eggs and olives
posted: 04/14/2009

Fennel, Onion, Tomato, and Green Olive Salad
(Algeria)
Salad of raw fennel, onion, tomato, and green olives in olive oil and mint
posted: 12/29/2006

Green and Yellow Salad
(Italy)
Salad of broccoli and yellow bell pepper with dressing
posted: 12/29/2006

Moroccan Tomato Salad
Salatat Mishwiyya
(Morocco)
Mixed spiced salad of tomatoes and chiles
posted: 04/16/2008

Mussel and Tomato Salad
(Italy)
Salad of mussels, green beans, cherry tomatoes, and hard-boiled eggs with lemon, anchovies, and olive oil dressing
posted: 12/29/2006

Neapolitan-style Tomato Salad
Insalata di Pomodori alla Napoletana
(Italy/Campania-Naples)
Tomato salad with basil, olive oil, and vinegar
posted: 12/29/2006

Pea and Carrot Salad
(Italy)
Salad of diced carrots and peas in mayonnaise
posted: 12/28/2006

Red Bell Pepper Salad
Ensalada Murciana
(Spain/Murcia)
Roasted red bell pepper and tomato salad with cumin
posted: 07/29/2008

Salade Collioure
(France/Roussillon)
Salad of lettuce, radicchio, tuna, black olives, tomatoes, potatoes, egg
posted: 02/25/2008

Seafood Rice Salad
Riso di Mare
(Italy/Sicily)
Salad of rice, clams, mussels, squid, shrimp, preserved tuna, smoked salmon, caviar, and hearts of palm
posted: 12/29/2006



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Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores


"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo

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