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salad in a large bowl
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5 from 2 votes

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
Total Time20 minutes
Course: brunch, Dinner, Lunch, Salad, Snack
Cuisine: Italian
Keyword: green salad, insalata verde, salad
Servings: 2 main dishes (or 4 side salads)
Calories: 540kcal

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • 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. 
 
 
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Nutrition

Calories: 540kcal | Carbohydrates: 13g | Protein: 3g | Fat: 55g | Sodium: 397mg | Potassium: 423mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3731IU | Vitamin C: 24mg | Calcium: 79mg