Mixed green salad (insalata mista)

Yield: 1 servings

Measure Ingredient
MAKES 4 SERVINGS
Source: Cooking Vegetables
The Italian Way; Judith
Barrett
ISBN 0-02-009078-1; 1994

This is probably the most common salad found in Italy. The greens should always be crisp and fresh, and well rinsed in several changes of cold water to be sure no dirt or grit is left on the leaves, then patted or spun dry. Just as important is the dressing, which is a delicate combination of mostly olive oil with just a hint of vinegar or lemon juice and salt as seasoning. The dressing should wet- never drown- the greens.

8 cups greens (combination of redleaf, Boston, or romaine lettuce, curly-leaf chicory, radicchio, and arugula), stems removed and torn into bite-size pieces 1 scallion, white and green parts, finely chopped Salt to taste 3 tablespoons extra virgin olive oil 1 teaspoon red wine vinegar

1. Combine the greens and scallion in a serving bowl. Refrigerate, uncovered, until ready to serve.

2. Just before serving, season the salad with salt. Pour the olive oil and then the vinegar over the lettuce. Toss well and serve.

Keywords: Salads, Scanned, SJK From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (19:59) (159) Fido: Cooking

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