Insalata Mista

In Tuscany, mixed salads are often simply layers of a variety of leafy greens. This one features Romaine, radicchio, Belgian endive and microgreens— with a flavorful shallot dressing.

Total Time: 15 minutes

WHAT YOU NEED:

For the Dressing:

¼ cup minced shallots (about 1 small or ½ large)

2 Tbsp. white balsamic vinegar or sherry vinegar or red wine vinegar

1 Tbsp. warm water

1 Tbsp. Dijon mustard

1 Tbsp. honey

Salt and freshly ground black pepper

For the Salad:

1 head Romaine lettuce

1 small head of radicchio

2 large Belgian endive

1 – 2 cups baby watercress or microgreens (such as mustard, kale, etc)

MAKING IT:

Begin by mellowing the shallots. In a small bowl add minced shallots, vinegar and warm water. Let stand 15 minutes (while you prepare the greens). Whisk in mustard, honey and olive oil. Season with a pinch of salt and freshly ground pepper. Use immediately or store in the refrigerator for up to 4 days. Makes about 1 cup.

Remove wilted outer leaves from the greens and endive. Discard cores of the Romaine and radicchio and separate the leaves. Rinse leaves and spin dry in a salad spinner. Tear or cut leaves into large pieces; add to salad bowl.  Rinse the Belgian endive and cut on the bias, discarding any tough cores; add to bowl.  Unless labeled “prewashed,” rinse and pat dry the microgreens or watercress. Add to the bowl.

Drizzle just enough dressing onto the greens to coat everything, add a little at a time and toss greens gently after each addition (refrigerate leftover dressing). Serve immediately. Serves about 4.

TIP:  Variations are endless! Try with shaved fennel, friseé, arugula, red lettuce or red baby kale. Go for a variety of colors and textures.