Insalata Mista Italiana Food

MIXED SALAD (INSALATA MISTA)

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

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.

INSALATA MISTA ITALIANA

Steps:

• Chianti Vinaigrette: In a heavy-bottomed pot, heat and reduce the Chianti to 1/4 of its volume.
• Pour into a mixing bowl; whisk in the vegetable stock and vinegar.
• Add sugar, garlic, shallots, parsley, salt, and pepper. Let steep for 30 minutes. Slowly whisk in the olive oil. Taste and adjust seasonings if necessary.
• Salad: Divide and arrange the mezclun on two salad plates.
• Top with the remaining salad ingredients.
• Drizzle with the vinaigrette. Garnish with the fresh basil.
• Preparation time does not include roasting the bell pepper or preparing the vinaigrette.