Insalata Verde (Green Italian Salad)
One of my all time favorite salads is the Insalata Verde. The simple, fresh ingredients make this salad a stand out recipe. It's inspired by a green salad at one of my favorite italian restaurants in NYC and it never gets old. Keep reading for the recipe!
2 Heads butter lettuce
1 Romain heart
1 Large endive
1/2 Small head of frisée
1 Large shallot, minced
1 1/2 Tbsp aged sherry vinegar
1 Tbsp water
1 Cup olive oil
1 1/2 tsp dijon mustard
1 1/2 tsp whole-grain mustard
1 large clove garlic, finely grated
1/2 tsp salt
1/2 tsp black pepper
Wash and dry the greens
Cut the stem and root off of each lettuce head so the leaves are released
Roughly chop the romaine heart and add to a large bowl. Add the butter lettuce, frisée and endive leaves whole to the bowl (optional to chop, but not necessary)
Toss the lettuce together and set aside
Add the dressing ingredients to a small bowl and whisk to fully combine
To serve, place a large handful of the lettuce mixture to a serving plate, drizzle 1/4 of the dressing over the lettuce, then place another large handful of lettuce on top, and drizzle with the dressing again. Repeat until you use all of the lettuce and dressing.
Storage: Store the lettuce dry, undressed in an airtight container in the fridge. Only add the dressing before serving, to maintain the crispness of the greens.