Insalata Mediterranea Recipe

Prepare lettuces

Remove outer leaves from baby gem lettuce and radicchio if wilted. Quarter the baby gem heads lengthwise into bite-sized wedges. Cut the radicchio into thin 1 cm strips. Place both in a large salad bowl and toss lightly with 2 tbs extra virgin olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper to season the leaves.

Prepare cherry tomatoes

Rinse cherry tomatoes, pat dry, then halve them lengthwise. Add to the bowl with the lettuces.

Shave fennel

Trim the fennel bulb (remove stalks and core base), reserve a few fronds for garnish if desired. Using a mandoline or a very sharp knife, thinly shave the fennel into paper-thin slices. Add the shavings to the salad bowl and gently toss to combine.

Prep and add avocado

Halve the avocado, remove the pit, scoop out the flesh and slice into 1 cm slices or dice as preferred. Immediately toss the avocado pieces with a small pinch of salt to season and add to the salad bowl, gently folding to avoid mashing.

In a small bowl or jar combine 3 tbs fresh lemon juice, 4 tbs extra virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey and 1/2 tsp minced garlic (or 1/2 tsp jarred). Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust acidity or salt as needed (add up to 1 tbs more olive oil or 1/2 tsp more honey to balance).

Pour the lemon dressing over the assembled salad and toss gently to coat all components evenly, taking care not to break the avocado.

Scatter the chopped flat-leaf parsley and lemon zest over the top for brightness. If using fennel fronds, tuck a few among the leaves for garnish.

Taste and adjust final seasoning with additional salt, pepper or a light drizzle (about 1 tsp) of extra virgin olive oil if desired. Serve immediately.