Della Casa Recipe

Clean and dry greens

If your mixed greens are not pre-washed, rinse them thoroughly in cold water, spin or pat dry with paper towels, and refrigerate briefly so they are crisp.

Peel and julienne the carrots into matchstick-thin pieces (about 1 cup). Place in a bowl and keep chilled.

Trim the fennel bulb, remove core as needed, and slice very thinly (use a mandoline if available) to yield about 1 cup. Reserve and finely chop the feathery fronds for garnish.

Trim and split the leek lengthwise, rinse thoroughly between layers to remove grit, then thinly slice the white and light green parts to yield 1/2 cup. Pat dry.

Halve the cherry or grape tomatoes and set aside.

Place the raspberries in a small blender or food processor with the minced shallot, garlic, red wine vinegar, raspberry vinegar (if using), Dijon mustard, honey, lemon juice, salt, and black pepper.

Pulse or blend until mostly smooth. If you prefer a smoother vinaigrette, strain the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much purée as possible. Discard seeds and solids left in the sieve.

Slowly whisk in the extra-virgin olive oil in a thin stream until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt, pepper, or honey to balance acidity and sweetness. The vinaigrette should yield about 3/4 to 1 cup (enough for 4 servings).

In a large salad bowl, combine the chilled mixed greens, julienned carrots, thinly sliced fennel, sliced leeks, and halved tomatoes. Toss gently to mix the vegetables evenly.

Drizzle about half of the vinaigrette over the salad (you can add more later). Using salad tongs or two large spoons, toss gently but thoroughly so the dressing coats leaves and vegetables without wilting them. Add more dressing if desired, to taste.

Sprinkle the chopped fennel fronds and toasted nuts (if using) over the top for aroma and texture. Serve immediately.