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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.


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


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.


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