Marcella Hazan and her Orange and Cucumber Salad

Marcella Hazan in Venice, Italy, in 1996. Photograph by Bo Zaunders/Corbis

On Sunday, the incredible Marcella Hazan passed away. I would be remiss if I didn’t acknowledge all she gave to the culinary world here on the blog. Marcella’s cookbooks line my shelves, just like so many other cooks.

She’s been described over the years as brassy, opinionated and encouraging (which is just how my father described my own Italian grandmother). I related to Marcella’s passion with every recipe, every class she taught, every quip that brought a chuckle. That passion was warmth, was love, was the desire to do things right, to feed those she loved and to always reach to taste the flavors of life.

Paving the way for many home cooks, including myself, Marcella let us know that it doesn’t have to be difficult to produce great food. Her books offer foundational recipes that you learn by heart and cook all the time‑ like lasagna bolognese or her amazing tomato sauce  that many have shared this week. Today, I’m offering her Orange and Cucumber Salad‑ it is so beautiful, simple and perfect. Early fall is perfect timing, we still have cucumbers and radishes and oranges are coming into season.

The recipe comes from Marcella’s Essentials of Classic Italian Cooking, which I recommend for every home cook’s collection. Like all simple recipes, the key is to pick the best ingredients you can get your hands on. It won’t take much for your dish to shine. If you haven’t taken the leap, invest in a great olive oil for finishing.

This salad is one my whole family adores. It’s fresh, delicious and easy which makes it perfect for busy weeknights. It keeps well, so you can make it up a couple hours before serving and it will be fine in the fridge. I throw in some avocado to add a great creamy texture to the mix.

Marcella may no longer be here physically, but her passion and knowledge lives on at our family dinner table and countless more all over the world. Salute Marcella!