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
INGREDIENTS
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.
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