📝 About This Recipe
This quintessential Italian mixed salad is the soul of a Roman meal, offering a vibrant tapestry of textures and bitter-sweet notes. Unlike heavy American salads, this version focuses on the quality of seasonal greens and the perfect emulsion of premium olive oil and sharp red wine vinegar. It is a refreshing, crunchy palate cleanser that celebrates the simple elegance of Mediterranean garden produce.
🥗 Ingredients
The Leafy Base
- 1 small head Radicchio di Chioggia (shredded into bite-sized ribbons)
- 1 small head Frisée or Escarole (torn into small pieces)
- 2 cups Wild Arugula (Rocket) (washed and spun dry)
- 1 head Butter Lettuce (tender inner leaves only)
The Garden Crunch
- 1/2 piece English Cucumber (thinly sliced into half-moons)
- 1 cup Cherry Tomatoes (halved lengthwise)
- 4-5 pieces Red Radishes (paper-thin slices)
- 1 medium Carrot (shaved into ribbons with a peeler)
- 1/4 small Red Onion (very thinly sliced into rings)
- 1 stalk Celery Heart (thinly sliced on a bias)
The Classic Vinaigrette
- 6 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Red Wine Vinegar (aged Italian variety preferred)
- 1/2 teaspoon Dijon Mustard (to help emulsify)
- 1/2 teaspoon Flaky Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Dried Oregano (optional, for Sicilian flair)
👨🍳 Instructions
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1
Begin by soaking the sliced red onion in a small bowl of ice water for 10 minutes; this removes the harsh 'bite' and keeps them crisp.
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2
Thoroughly wash all leafy greens in cold water. Use a salad spinner to ensure they are bone-dry; dressing will not adhere to wet leaves.
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3
In a large, chilled wooden or ceramic salad bowl, prepare the base by combining the torn radicchio, frisée, arugula, and butter lettuce.
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4
Add the sliced cucumbers, halved cherry tomatoes, and radish slices to the greens, scattering them evenly.
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5
Use a vegetable peeler to create long, elegant ribbons of carrot directly over the bowl.
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6
Drain the red onions, pat them dry with a paper towel, and add them along with the sliced celery hearts to the mixture.
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7
In a small glass jar or bowl, whisk together the red wine vinegar, Dijon mustard, sea salt, and black pepper until the salt has dissolved.
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8
Slowly stream in the extra virgin olive oil while whisking vigorously to create a temporary emulsion.
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9
Taste the dressing with a leaf of lettuce; it should be bright and acidic. Adjust salt or oil if necessary.
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10
Just before serving, drizzle the dressing around the inner edges of the bowl rather than directly on top of the greens.
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11
Using clean hands or large salad servers, gently toss the salad from the bottom up using a 'lift and drop' motion to ensure every leaf is lightly coated.
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12
Finish with a final sprinkle of flaky sea salt and a grind of black pepper before bringing to the table immediately.
💡 Chef's Tips
Always dry your greens thoroughly; water is the enemy of a good vinaigrette. Use the best olive oil you can afford—with so few ingredients, the oil's flavor profile defines the dish. Don't dress the salad until the very moment you are ready to eat to prevent wilting. If you find the radicchio too bitter, soak the cut leaves in cold water for 15 minutes before drying. For an authentic touch, use a wooden bowl that has been lightly rubbed with a halved garlic clove.
🍽️ Serving Suggestions
Serve as a 'contorno' (side dish) alongside a rich Lasagna alla Bolognese. Pair with a crisp, chilled Pinot Grigio or a light Vermentino. Accompany with warm, crusty ciabatta bread to soak up the leftover vinaigrette. Serve after the main meat course but before dessert to cleanse the palate. Top with shaved Parmigiano-Reggiano if serving as a standalone light lunch.