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Wedding Menus Chef Diotaiuti Italian Salad Recipe

October 25, 2015 4:15 pmViews: 229

Wedding Menus Chef recipes for Salad & Sauce.

Wedding Menus Chef Diotaiuti Italian Salad Recipe. Fennel and Orange Salad Tiramisu restaurant Washington DC.

Fennel and Orange Salad Tiramisu restaurant Washington DC.

Wedding Menus Chef recipes perfect for wedding menu.

Perfect for wedding menus Chef Luigi says.
A summer garden or backyard wedding is the perfect time for great food that is not complicated. Award-winning Chef Luigi Diotaiuti says that Italian food is perfect for wedding menus. Fresh and good quality ingredients put together in an easy way and part of a healthy diet.

An avid marathon runner the Chef is a testament to his belief that good food can also be healthy. As owner of Washington’s Al Tiramisu restaurant known for its excellent Italian cuisine. He is sharing a delicious, healthy and refreshing Fennel and Orange Salad. It has been on the restaurant menu since he first created this version years ago.

It is a perennial hit with his guests who ask him for the recipe. Especially the Italian guests when this dish is added to wedding menus. The chef offers tips for dealing with fennel.

A crisp white bulb of fennel brings to mind my father and the people of his generation. Who loved to eat it as a palate-cleansing finish to a long meal. Fennel with its delicate anise-like flavor thrives on the Italian plains. High in fiber and potassium it has been prized for its nutritional and medicinal value since ancient times.

Fennel and Orange Salad.
Insalata di finocchi e arancie.
Serves 4

• 2 tablespoons extra virgin olive oil.
• 2 tablespoons freshly squeezed lemon juice.
• Salt to taste.
• 2 fresh bulbs of fennel approximately 11-ounces each. Stalks and fronds removed.
• 2 oranges peeled and cut into segments.
• 4 black olives pitted.

1. In a medium bowl vigorously whisk the olive oil and lemon juice with a bit of salt. To form a creamy vinaigrette.
2. Using a mandolin or a sharp knife slice the fennel into thin paper-like pieces.
3. Add fennel slices to the vinaigrette. Mix well to incorporate.
4. Divide the fennel onto four salad plates.
5. Arrange the oranges in a decorative pattern around the salad. Decorate the sides of the oranges with 2 olive halves.

Italian guests enjoy this dish being added to wedding menus.

Salmon in Orange Sauce.
Salmone in salsa d’arancia.
Serves 4.

This salmon recipe is on the list of untouchable Al Tiramisu menu items. It cannot be removed without disappointing a number of long-time customers. They often bring friends and family members along to try it. Anyone who respects the philosophy of fine simple food will love this dish too. It is made with oranges rather than the more typical lemons. The acidity of oranges is milder than of lemons resulting in a beautiful balance with the salmon. It is a good recipe to consider for wedding menus Chef Luigi recommends.

• 4 medium oranges peeled with white pith completely removed. Cut into 16 slices. With remaining orange pieces set aside for juicing.
• ½ cup fish stock.
• 1 teaspoon cornstarch dissolved in ¼ cup water.
• Salt to taste.
• 4 (7-ounce) salmon fillets.

1. Preheat grill to high heat. Or preheat the oven to 375F degrees.
2. Juice the reserved orange pieces in a colander set over a bowl. Place orange juice and fish stock in a skillet over medium high heat. Bring to a boil and let cook for a few minutes. Add the corn starch mixture. Whisk to combine. Boil for another minute. Salt to taste. Remove from heat. Add the 16 orange pieces.
3. If grilling place the salmon pieces on the grill. Cook for about 4 minutes each side. Or until just cooked through. Note this will vary depending on the thickness of the salmon pieces. If baking place salmon on a baking sheet and bake for 9 to 10 minutes. Or until cooked through.
4. To serve place salmon in the center of the plate with the 4 orange pieces on top. Drizzle sauce over the salmon. Serve with sautéed spinach, mashed potatoes or vegetables.

Wedding Menus Chef Diotaiuti Italian Salad Recipe.

Chef Luigi Diotaiuti.

Award-winning chef, certified Sommelier and restaurateur Luigi Diotaiuti is a world-renown authority on Italian cooking. Born on a farm near Lagonegro in the mountains of southern Italy Chef Luigi has made it his life’s work to bring the passion and joy of Italian cuisine to everyone he has cooked for.


Copyright © Luigi Diotaiuti 2013 recipes reprinted with permission for wedding menus.

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