An Italian mixed green salad is not likely to include iceberg lettuce, known in Italy as crocantine or Braziliana. Rather the salad bowl is filled with a delightful mixture of bitter greens including chicory, escarole, dandelion greens, and crunchy radicchio and is anything but boring.
It is a work of edible art, a refreshing wake-up call for the palate, and a reminder that Italians know how to enjoy the bitter with the sweet.
1/3 cup Filippo Berio extra-virgin olive oil
3/4 teaspoon fine sea salt
3 tablespoons red wine vinegar or fresh lemon juice
1 cup washed and dried chicory leaves
1 cup washed and dried escarole leaves
1 cup washed and dried dandelion greens
1 cup washed and dried radicchio leaves
Mix the salad dressing ingredients in a jar and set aside.
Toss the greens together in a large salad bowl. Pour the dressing over the greens and toss well. Serve immediately.
This recipe is from CIAO ITALIA IN TUSCANY by Mary Ann Esposito, published by St. Martin's Press in 2003.
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