Wednesday, February 28 2024

Among the many recipes of the Italian culinary tradition, for the Easter lunch table a recipe stands out that is particularly healthy and not at all heavy, as is often the case with dishes served on certain occasions, namely the Pasqualina salad.

Insalata Pasqualina represents one of the unfailing dishes on Easter tables in the Veneto region.

Like all recipes belonging to tradition, this one is also subject to many variations, although in reality its staple lies precisely in the presence of hard-boiled eggs, while the accompanying ingredients vary, which can be chosen according to availability and are usually represented by seasonal products, such as asparagus.








  • 35 oz of asparagus
  • 2 cups of shrimp tails, already boiled and shelled
  • 1/2 cup of extra virgin olive oil
  • 8 eggs (or 16 quail eggs)
  • 1 hard boiled egg
  • 1 lettuce heart
  • pitted green olives to taste
  • parsley to taste
  • marjoram to taste
  • vinegar to taste
  • dry white wine to taste
  • salt and black pepper to taste




Peel the asparagus by scraping the stalks and removing the most woody part. Wash them, gather them into bunches, boil them in a little salted boiling water, drain when al dente, then cut off the tips.

Harden the eggs, initially in cold water and letting them cook for 4 minutes from the start of boiling; let them cool and shell them.

Wash and drain the lettuce hearts very well, cut them into thin strips, which you will arrange in a pile in the center of a fairly large, oval serving dish.

On top place the shrimp tails and egg washers (4 will be enough); around the plate arrange the asparagus tips sliced lengthwise with a very sharp knife with a very thin blade.

Between the asparagus and the set in the center of the plate, place the remaining eggs, cut in half, arranging them all around.

When ready to serve, make a sauce by whisking the yolk of the hard-boiled egg together with the oil, about ten green olives, one tablespoon of vinegar, one of wine, three of cold water, salt and a generous grinding of pepper.

Flavor the dressing with chopped parsley and marjoram then drizzle it over the salad, which you will immediately bring to the table, stirring it in the presence of the diners.

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