FREE SHIPPING on orders over $100!!

Insalata Perfetta

June 29, 2018

Insalata Perfetta

Prep Time: 10 Minutes

Serves 4-8

 

Literally "perfect salad", this salad starts with a variety of fresh spring lettuces and greens and is dressed with extra virgin olive oil and good vinegars. (In Italy there is no such thing as "Italian Dressing".)

 

6-8 cups fresh leafy lettuces or other tender greens

1/4 small red onion (or 1 shallot), thinly-sliced

1 red radish, thinly sliced

1/2 medium carrot, thinly-sliced

1   Japanese cucumber, unpeeled, cut into 1/4' slices

2   ripe tomatoes (Roma preferred), diced or sliced

1 bell pepper (red, yellow, or orange, NOT green)

1  small fennel bulb (optional)

2  Tbsp. Traditional Dark Balsamic Vinegar

2 Tbsp. Red Wine Vinegar or apple cider vinegar

1/4 cup Tuscan Herb Olive Oil

1 Tbsp. Calabrian dried oregano or Sicilian Herb Dipping Blend or Italian herbs     

freshly cracked black pepper

½ tsp. sea salt

 

  1. Thoroughly wash all vegetable and greens. Dry them thoroughly.
  2. Pour lettuces and greens into a large bowl. Tear (DO NOT CUT!) into reasonable bite-size pieces if leaves are large.
  3. Using a mandolin (such as a Kyocera ceramic slicer) or sharp knife, thinly slice the carrot, fennel, onion and radish into the bowl. Sprinkle salt over the onion and radish.
  4. Slice cucumber and tomatoes. Add to bowl.
  5. Sprinkle dried Italian herbs over everything. At least 5 minutes before serving, drizzle olive oil and vinegars over everything. Sprinkle with salt and pepper and toss gently with gloved hands.
  6. Let dressed salad rest 5-10 minutes before serving.

Variations: Add arugula, fresh thyme or marjoram, or whatever raw vegetables and herbs you fancy. If you can find watermelon radishes, these are a beautiful addition when sliced very thin.

From the heart and imagination of Rebecca Woodland, The Blonde Vegetarian.               https://rebeccawoodland.net




Leave a comment

Comments will be approved before showing up.


Also in Recipes

CONCHIGLIONI CON RICOTTA AL SUGO ARRABBIATA
CONCHIGLIONI CON RICOTTA AL SUGO ARRABBIATA

July 27, 2018

This recipe is pretty and satisfying enough to entertain with, yet easy enough to whip up on a weeknight.  This was one of my favorite childhood dishes with the creamy delicious cheese sauce enveloping the shells, topped with a flavorful zesty tomato sauce. Serve alongside a simple garden salad with a classic Extra Virgin Olive Oil & Balsamic dressing.

Continue Reading

Green Salad with Berries  

July 13, 2018

Refreshing, easy, and highly nutritious, this delicious salad has endless variations. The recommended ratio is 6 parts greens to 1 part berries, with a generous handful of herbs and nuts tossed in.

Continue Reading

Tabbouleh

July 13, 2018

Nutty-tasting bulgur (pre-cooked, dried, cracked wheat) combines with tomatoes, cucumbers and herbs to create this simple, refreshing salad. Dressed with lemon juice and extra virgin olive oil, this version features fresh mint leaves. Feel free to add handfuls of fresh basil, flat-leaf parsley, cilantro, or whatever herbs you like. To make this an entree, add chickpeas. Cooked quinoa may be substituted for bulgur.

Continue Reading

Sign up for our newsletter to receive the freshest news!