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Restaurants›Basilico | Ristorante Italiano›Insalata Mediterranea (gf) Recipe

Insalata Mediterranea (gf) Recipe

Name: Basilico | Ristorante Italianos Insalata Mediterranea (GF) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups mixed organic salad greens; 0.5 cup English cucumber; 1 cup cherry tomatoes; 0.5 cup mixed olives (kalamata and Castelvetrano), pitted; 0.5 cup Grana Padano, freshly grated; 0.25 cup fresh basil leaves (optional); 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.25 cup extra-virgin olive oil; 2 tbsp unsalted butter; 2 cloves garlic cloves, finely minced; 2 fillets anchovy fillets, finely chopped; 1 tsp fresh lemon juice; 2 tbsp heavy cream; 0.125 tsp black pepper; 1 tsp hot water (to loosen); 3 tbsp crumbled gorgonzola; 3 tbsp plain Greek yogurt; 1 tbsp mayonnaise; 1 tsp fresh lemon juice; 0.125 tsp freshly ground black pepper; 1 tsp cold water (to thin); 0.25 cup extra-virgin olive oil; 2 tbsp balsamic vinegar (aged if available); 0.5 tsp Dijon mustard; 0.5 tsp honey; 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Inspired by Basilico | Ristorante Italiano

Time20m

Serves4

Mixed organic greens, cucumber, cherry tomato and olives, topped with grana padano, with a choice of creamy bagnacauda dressing, gorgonzola, or balsamic.

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Ingredients

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Salad

6 cups mixed organic salad greens

1/2 cup English cucumber

1 cup Cherry tomatoes

1/2 cup mixed olives (kalamata and Castelvetrano), pitted

1/2 cup Grana Padano, freshly grated

1/4 cup fresh basil leaves (optional)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Creamy Bagnacauda Dressing (serves 4)

1/4 cup extra-virgin olive oil

2 tbsp Unsalted butter

2 cloves garlic cloves, finely minced

2 fillets anchovy fillets, finely chopped

1 tsp fresh lemon juice

2 tbsp Heavy cream

1/8 tsp black pepper

1 tsp hot water (to loosen)

Gorgonzola Dressing (serves 4)

3 tbsp crumbled gorgonzola

3 tbsp plain Greek yogurt

1 tbsp Mayonnaise

1 tsp fresh lemon juice

1/8 tsp freshly ground black pepper

1 tsp cold water (to thin)

Balsamic Dressing (serves 4)

1/4 cup extra-virgin olive oil

2 tbsp balsamic vinegar (aged if available)

1/2 tsp Dijon mustard

1/2 tsp Honey

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Salad

Wash and thoroughly dry the mixed greens; tear larger leaves into bite-sized pieces and place in a large salad bowl.

Trim and halve cherry tomatoes if large; add to the bowl.

Slice cucumber into half-moons (about 1/4-inch thick) and add to the bowl.

Roughly chop olives if desired and add them to the salad bowl.

Toss gently to mix ingredients. Reserve the grated Grana Padano to sprinkle on top after dressing is added.

Season lightly with 1/4 tsp sea salt and a pinch of black pepper if you will be serving without a dressing that contains salt; final seasoning can be adjusted after dressing is added.

Creamy Bagnacauda Dressing (choose if selected)

Warm and emulsify

In a small saucepan over low heat, melt the butter with 1 tablespoon of the olive oil. Add the minced garlic and cook very gently for 30–45 seconds until fragrant but not browned.

Add the chopped anchovy fillets and stir until they dissolve into the garlic-butter mixture, about 30 seconds.

Remove from heat. Whisk in remaining olive oil, heavy cream and lemon juice until smooth. If the dressing seems too thick, add up to 1 teaspoon hot water to loosen to a pourable consistency.

Season with 1/8 teaspoon black pepper. Taste and adjust salt only if needed (anchovies and Grana Padano are salty). Let cool slightly before dressing the salad.

Drizzle about 2–3 tablespoons over the prepared salad (reserve extra on the side). Toss gently to coat and finish with a generous sprinkle of grated Grana Padano.

Gorgonzola Dressing (choose if selected)

In a small bowl, mash the crumbled gorgonzola with a fork until creamy.

Whisk in Greek yogurt, mayonnaise and lemon juice until smooth. Add 1 teaspoon cold water if needed to reach a dressing consistency.

Season with a pinch (about 1/8 tsp) freshly ground black pepper. Taste; add a small pinch of salt only if needed.

Spoon 2 tablespoons over the salad, toss gently to distribute, then grate Grana Padano over the top. Serve remaining dressing on the side.

Balsamic Dressing (choose if selected)

In a small jar or bowl, whisk together the balsamic vinegar, Dijon mustard and honey until combined.

Slowly whisk in the olive oil until emulsified, or shake vigorously in a lidded jar.

Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, taste and adjust.

Drizzle about 2 tablespoons over the salad and toss gently. Finish with the grated Grana Padano and serve any remaining dressing on the side.