All Saints salad

The time has come to present another traditional recipe from our valley: a salad made with endive traditionally eaten during Halloween, flavoured with chilli and anchovies and topped with walnut oil and apple vinegar.
insalata ognisantiIn every family from Valle d’Aosta they used to enjoy the eve all together consuming this salad remembering the dead: a convivial meal to gather the living in the memory of their loved ones. After returning from church, women entered the house and prepared the salad and the bread; the men roasted chestnuts outdoors.

On the eve of All Saints, they used to leave a bowl of milk and a handful of roasted chestnuts on the shelves of the windows, a kind offering to the dead, since they thought they crossed the borders between the realm of the living and the dead during this magical night.

The best way to eat this salad, then, is accompanying it with roasted chestnuts and with a nice piece of seasoned cheese or soft Fontina. Everything should be washed down with a glass of robust red wine đŸ™‚ .


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Stampa

All Saints salad

Cuisine Egg free, Gluten free, Lactose free
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
Difficulty Easy

Ingredients

  • 1 fine head of white endive
  • a handful of spicy roundish chilies
  • 50 g f anchovies
  • walnut oil
  • apple vinegar

Instructions

  1. Carefully wash the head of salad and cut finely.
  2. Slice the chilli and filleted anchovies. If you use salted anchovies, remember to rinse them under cold water.
  3. Season the salad with the traditional walnut oil and apple vinegar.

 

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