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Insalata Pasqualina

(Easter Salad)

Serves 4


200gr. or ½ Lb. mixed salad; romain, radicchio, arugola

100gr. or 3 oz. corn bread croutons

4 hard boiled eggs, cut in quarters

4 medium potatoes, boiled, peeled and sliced

16 asparagus, cleaned cut in half & boiled

2 teaspoons parsley, chopped

3 Tbsp. extra virgin olive oil

1 Teaspoon wine vinegar

salt and pepper


1. In a bowl combine the salad, bread croutons, potatoes and bottom

portion of the asparagus and parsley.

2. Season with the oil and vinegar, adjust taste with salt and pepper.

3. Mix well.

To serve:

4. Divide the salad into 4 even portions and decorate with egg quarters and asparagus tops.