Insalata Verde
The right combination of different greens (and reds), drizzled with a perfectly balanced dressing can elevate this humble insalata verde to become the center of a meal.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: brunch, Dinner, Lunch, Salad, Snack
Cuisine: Italian
Keyword: green salad, insalata verde, salad
Servings: 2 main dishes (or 4 side salads)
Calories: 540kcal
- 4 ounces iceberg lettuce, chopped
- 2 ounces baby spinach
- 2 ounces baby green spring mix
- 1 ounces watercress
- ¼ cup crunchy sprouts
- 1 shallot, finely chopped
- 2 tablespoons warm water
- 1 clove garlic, minced or grated
- 1 tablespoon chopped chives
- ½ cup extra virgin olive oil
- 2 tablespoons aged balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon grated fresh ginger (optional)
Wash, dry, and chop lettuce.
Peel and finely chop the shallot and put in a mixing bowl. Add warm water and let sit for at least two minutes.
In the meantime, peel and mince (or grate) the garlic and finely chop the chives. Add them both to the shallots.
Then add the olive oil, balsamic vinegar, Dijon and whole grain mustards, and honey, and season with salt and pepper.
Start mixing all of these ingredients until completely combined.
Taste and make sure it’s perfectly balanced. Add some more salt if needed.
Next, place equal handfuls of the different lettuces on a large plate and add some vinaigrette. Repeat as many times as you’d like.
Top with the crunchy sprouts and serve.
- Lettuce and dressing substitutions
-
- Iceberg - Use romaine instead
- Watercress - Arugula is wonderful substitute
- Balsamic vinegar - I tried different vinegars but they all seem to add too much acidity unless you use a (more expensive) aged sherry vinegar
- How to crank up the flavors even more: Add a dash of fish sauce or Worcestershire sauce. That will add depth and umami flavor. I also like to grate some fresh ginger into the dressing. It brightens up the whole experience. Another fun idea is to add a little of your favorite hot sauce to the dressing. That’ll get everybody’s attention.
- What to serve with insalata verde: Make a big enough salad and you might just feel that’s all you wanted. For a quick and easy weeknight dinner, grab a rotisserie chicken on the way home and you’re all set. Want to add some special sparkle? Sauté some shrimps or, even better, add a couple of seared sea scallops on top to impress your date.
- How to store any leftover lettuce leaves: Make sure the leaves are dry. Put them in a plastic storage bag, add a paper towel to absorb moisture, press out most of the air, and put the bag in the fridge. They’ll stay fresh for 3 to 5 days.
Calories: 540kcal | Carbohydrates: 13g | Protein: 3g | Fat: 55g | Sodium: 397mg | Potassium: 423mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3731IU | Vitamin C: 24mg | Calcium: 79mg