📝 About This Recipe
The Insalata Mista is the soul of the Italian table, a vibrant 'mixed salad' that balances bitter, sweet, and crunchy elements to cleanse the palate. Unlike heavy American salads, this authentic contorno relies on the highest quality extra virgin olive oil and a bright acidity to elevate simple garden vegetables into a sophisticated accompaniment. It is a refreshing masterpiece of textures that brings the rustic charm of a Tuscan hillside directly to your dining room.
🥗 Ingredients
The Greens
- 1 small head Radicchio di Chioggia (torn into bite-sized pieces)
- 2 cups Wild Arugula (Rucola) (washed and dried thoroughly)
- 1 cup Frisée or Escarole (for a pleasant bitter crunch)
- 1 head Bibb or Butter Lettuce (tender leaves torn gently)
The Garden Vegetables
- 1 cup Cherry Tomatoes (halved lengthwise)
- 2 pieces Persian Cucumbers (thinly sliced into rounds)
- 4 pieces Red Radishes (sliced paper-thin)
- 1/4 piece Red Onion (shaved into translucent half-moons)
- 1 large Carrot (shaved into ribbons using a vegetable peeler)
The Classic Vinaigrette
- 6 tablespoons Extra Virgin Olive Oil (use cold-pressed, high-quality Italian oil)
- 2 tablespoons Red Wine Vinegar (or Aceto Balsamico di Modena for sweetness)
- 1/2 teaspoon Dijon Mustard (to help emulsify the dressing)
- 1/2 teaspoon Fine Sea Salt (plus more to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
- 1/4 teaspoon Dried Oregano (crushed between palms to release oils)
👨🍳 Instructions
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1
Begin by preparing the red onion: place the shaved slices in a small bowl of ice water for 10 minutes. This removes the harsh 'bite' and keeps them incredibly crisp.
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2
Wash all greens (radicchio, arugula, frisée, and butter lettuce) in very cold water. This shocks the leaves into a peak state of crispness.
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3
Dry the greens thoroughly using a salad spinner. If the leaves are wet, the dressing will slide off and pool at the bottom of the bowl.
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4
In a small glass jar or a medium mixing bowl, combine the red wine vinegar, fine sea salt, black pepper, and Dijon mustard.
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5
Whisk the vinegar mixture until the salt has completely dissolved. This is a crucial chef's secret—salt doesn't dissolve in oil!
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6
Slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing is slightly thickened and emulsified.
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7
Add the dried oregano to the dressing and give it one final stir; let the dressing sit for 5 minutes to allow the flavors to meld.
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8
In a large, wide wooden bowl, combine the dried greens. Use your hands to gently toss them so they are evenly distributed.
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9
Drain the onions and pat them dry. Add the onions, cucumbers, radishes, carrot ribbons, and cherry tomatoes to the bowl.
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10
Just before serving, drizzle half of the dressing over the salad. Use your hands or large salad spoons to toss with a light touch, ensuring every leaf is kissed by oil.
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11
Taste a leaf. If it needs more brightness or seasoning, add the remaining dressing and a final pinch of sea salt.
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12
Transfer to a chilled serving platter or keep in the wooden bowl, and serve immediately to maintain the architectural height and crunch.
💡 Chef's Tips
Always use a salad spinner; moisture is the enemy of a perfect Insalata Mista. Choose a variety of greens to hit all flavor profiles: bitter (radicchio), peppery (arugula), and sweet (butter lettuce). Dress the salad at the very last second; the acid in the vinegar will wilt delicate greens within minutes. Use the best olive oil you can afford—since this isn't cooked, you will taste every nuance of the oil. If you find radicchio too bitter, soak the torn pieces in cold water for 15 minutes to mellow the flavor.
🍽️ Serving Suggestions
Pair with a crisp Vermentino or Pinot Grigio to complement the salad's acidity. Serve alongside a hearty Bistecca alla Fiorentina to cut through the richness of the meat. Accompany with warm, crusty focaccia to soak up the leftover vinaigrette at the bottom of the bowl. Add shaved Parmigiano-Reggiano on top if serving as a standalone light lunch. Follow the salad with a simple plate of fresh fruit and espresso for a truly Italian finish.