Recipes

Categories
More >

Green Salad

Insalata Verde

Serves 6

Fresh and crunchy bitter greens without the addition of raw vegetables characterize a classic insalata verde. Dress with the best extra-virgin olive oil and red wine vinegar you have.

Ingredients

2 cups packed torn romaine lettuce, washed and dried

1 cup torn arugula, washed and dried

1 cup packed torn escarole, washed and dried

1 small head radicchio, washed, dried, and torn into pieces

1/4 cup Filippo Berio Extra Virgin Olive Oil

2 tablespoons red wine vinegar

Fine sea salt to taste

Directions

Place all the lettuces in a salad bowl. In a small bowl, mix the oil and vinegar together with the salt and pour the dressing over the salad. Toss well and serve immediately.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company Inc., in 1995.

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Pre-order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and lots of scenic pictures of Italy taken by Mary Ann on her travels through the years.

Pre-order using this link and receive a signed book plate with your order.

Release date: November 1, 2018