Italian and Portuguese Summer Salad Recipes Offer Fresh Cooking Tips

Two recent culinary guides provide detailed instructions for preparing classic summer salads. An Italian guide explains how to make a seafood salad, covering the separate cooking times for octopus, cuttlefish, squid, shrimp, mussels and clams, and warns against over‑cooking to avoid a rubbery texture. It advises cooling the cooked seafood, mixing it with lemon zest, parsley and oil, and letting the salad rest for several hours before serving.

A Portuguese guide presents three variations of Caesar salad, listing ingredients such as romaine lettuce, grilled chicken, anchovies, Parmesan, croutons and a dressing made from egg yolks, Dijon mustard, sherry vinegar, lemon juice and olive oil. It includes step‑by‑step preparation, grilling tips for the chicken, and suggestions for assembling the salad with optional boiled quail eggs and radishes.