Insalata Mista
Insalata Mista in Italian just means a mixed salad. It sounds prettier though. Like most things I cook, I try to get what is in season. Living in the northeast however, it is difficult to find local produce in the winter, which is why I don’t eat many salads in the cold months. Since spring is finally here and the Farmer’s Markets are about to open, I’m getting all my favorite salad recipes ready to go.
Tips:
To round this salad out to a full meal, add some protein like chickpeas or some nuts. Thinly sliced salami would be a nice addition too. Hard boiled eggs are added sometimes which would make a great lunch or brunch dish.
Insalata Mista
Serves 4
PREP 15 minutes
COOK
INGREDIENTS
2 small or 1 large head romaine lettuce, cut into 1/2-inch slices
1 cup cherry tomatoes, halved
1 can of chic peas, drained and rinsed
1/4 cup radish, thinly sliced
1 bulb fennel, shaved into thin rings
Kosher salt and freshly ground black pepper
1 cup Parmigiano-Reggiano shavings
DRESSING
1 tablespoon dijon mustard
2 tablespoons maple syrup
1/4 cup red wine vinegar
1/2 cup olive oil
Kosher salt and pepper
1/2 teaspoon garlic powder or 1/2 garlic clove, minced
1/2 teaspoon dried oregano
INSTRUCTIONS
In a mason jar combine the ingredients for the dressing, except the oil. Give the jar a good shake to start to dissolve the salt in the vinegar. After a few shakes add the olive oil and shake the dressing until the oil has combined with the dressing. If you are eating it right away leave the dressing at room temperature. Any leftovers can be stored in the refrigerator and brought to room temperature before using.
Combine the lettuces in a large mixing bowl. Add the tomatoes, fennel, radish and chic peas. Toss the salad with some of the dressing. You will probably not use all of it. Season the salad with salt and pepper. Shave some parmesan on top and enjoy!