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.
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.4 ounces iceberg lettuce, chopped, 2 ounces baby spinach, 1 ounces watercress, 2 ounces baby green spring mix
- Peel and finely chop the shallot and put in a mixing bowl. Add warm water and let sit for at least two minutes.1 shallot, finely chopped, 2 tablespoons warm water
- In the meantime, peel and mince (or grate) the garlic and finely chop the chives. Add them both to the shallots.1 clove garlic, minced or grated, 1 tablespoon chopped chives
- Then add the olive oil, balsamic vinegar, Dijon and whole grain mustards, and honey, ginger (optional), and season with salt and pepper.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)
- 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.¼ cup crunchy sprouts
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.
- Suggestion: If you enjoy this, you're gonna love our Panera Spicy Thai Salad!
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