Insalata Mista

Total Time:
20 min
Prep:
20 min

Yield:
4 servings

Ingredients
  • 2 fennel bulbs
  • 2 sweet red peppers
  • 10 ounces carrots
  • 4 zucchini
  • 8 stalks celery
  • 14 tablespoons olive oil
  • 4 to 6 tablespoons white wine vinegar
  • Salt and freshly ground black pepper
Directions
  • Clean the fennel and trim all the woody and hard parts. Slice the heart of the fennel paper-thin. Set aside the feathery green parts of the fennel.

  • Cut the peppers into halves, seed and remove the internal membranes. Rinse the pepper halves and cut them into thin strips.

  • Peel the carrots and rinse the zucchini and celery. Make sure to keep the celery leaves. Slice these vegetables either paper-thin or in thin strips (julienne).

  • Mix all the ingredients in a large bowl. Add the celery leaves and the feathery fennel tops.

  • For the dressing, in a small bowl, whisk the olive oil, white wine vinegar, salt, and pepper. Drizzle the dressing over the salad and serve immediately.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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