Insalatamistaitaliana Recipes

MIXED SALAD (INSALATA MISTA)

Mixed Salad (Insalata Mista) image

Provided by Giada De Laurentiis

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/3 cup lightly packed fresh basil leaves
1/3 cup white wine vinegar or fresh lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
8 cups arugula
4 cups bite-size pieces radicchio, from 1 (10-ounce) head
1 carrot, peeled
1 hothouse cucumber, peeled

Steps:

Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

INSALATA MISTA

Insalata Mista image

Categories Salad Leafy Green No-Cook Quick & Easy Spring Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 6

Ingredients

1 large carrot, peeled
1 small head Bibb lettuce, torn into bite-size pieces
1 head radicchio, torn into bite-size pieces
1 large fennel bulb, trimmed, cut crosswise into 1/8-inch-thick slices
5 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice or red wine vinegar

Steps:

Using vegetable peeler and working over large bowl, cut carrot into long thin ribbons. Add lettuce, radicchio and fennel. Drizzle olive oil and lemon juice over salad and toss to coat. Season salad to taste with salt and pepper.

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