Mixed Salad (Insalata Mista)

Total Time:
20 min
Prep:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/3 cup lightly packed fresh basil leaves
  • 1/3 cup white wine vinegar or fresh lemon juice
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/2 cup extra-virgin olive oil
  • 8 cups arugula
  • 4 cups bite-size pieces radicchio, from 1 (10-ounce) head
  • 1 carrot, peeled
  • 1 hothouse cucumber, peeled
Directions
  • Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.

  • Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.

  • Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.

  • Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.


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