My neighbor Claudio Romano is from Bari, Italy, and he’s one of the best chefs I know. Before he retired, he owned two highly successful restaurants, and Frank and I loved eating at them. And we always loved his salads, especially the one he made for me one evening during the middle of summer when his gardens were bursting with gorgeous tomatoes, lettuces, and radishes. He’s also an amazing gardener! This is my interpretation of his glorious salad. It’s served over what I affectionately refer to a “pizza boat” because you first bake plain pizza dough and after you bake it, you cut it in half lengthwise and bake it again to crisp it, and the resulting shape looks like a boat.
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