Mixed Green Salad / Misticanza

Serves 4

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


  1. Mix the salad dressing ingredients in a jar and set aside.
  2. Toss the greens together in a large salad bowl. Pour the dressing over the greens and toss well. Serve immediately.

This recipe was featured on Season 13 - Episode 1310.

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Love Italian food. One of my great grandmothers was born in Italy and as I live in South of France, our cooking often looks like the Italian one.
This mix of greens is really clever and suits the gourmet I am!

David @ Authority Rep

I cook for a very upscale restaurant and we sell a misticanza a lot. We make it slightly different with more vegetables/fruit but the concept of this salad is one of variation. Generally ir is a small set of greens with something else like squash or sauteed mushrooms

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