Insalata val d’Aostana – Salad Val d’Aosta Style

Much of Italy  dresses salads simply with  olive oil, vinegar, salt, and no pepper. In Val D’Aosta things are a little different, because it’s too far north for olive trees to grow, and few could afford olive oil imported from either Liguria, Provence or Lago Maggiore. Instead  walnut oil, and a variety of dairy and cheese mixtures are part of the slaad offerings. One of those cheeses is fromazdo; it’s primarily cow’s milk though some sheep’s milk can be used, and can be either low in fat or moderately rich. It’s firm bodied and available in the states.


  • 1 small head radicchio, torn into bite size pieces
  • 2 cups mesculin, mixed greens
  • 2 carrots scraped and shredded
  • 4 radishes, thinly sliced
  • 2 spring onions or leeks, thinly sliced
  • 1/4 cup minced parsley
  • 1/2 lb low-in-fat fromzado cheese or fontina, cubed
  • one hard boiled egg yolk, chopped
  • juice of a lemon with a pinch of salt
  • 1/3 cup walnut oil or heavy cream


  1. Combine the salad greens, vegetables , egg yolk, and cheese in a salad bowl. Sprinkle the salted lemon juice over the greens. Pour the cream over the top; toss and serve.

This recipe was featured on Season 19 - Episode 1924.

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