Insalata Di Fino Recipe

Prepare lettuce

Wash the red leaf lettuce thoroughly under cold water. Spin or pat dry until mostly moisture-free. Tear into bite-sized pieces (about 1–2 inch pieces) and place in a large salad bowl.

Slice mushrooms

Trim the mushroom stems if needed and slice mushrooms about 1/4-inch thick. If using pre-sliced, spread them on a paper towel and blot to remove excess moisture.

Prepare roasted peppers and olives

If using jarred roasted red peppers, drain and slice into 1/2-inch wide strips. Pit and halve the Kalamata olives if not already pitted.

Thinly slice onion and chop parsley

Very thinly slice the red onion into half-moons (soak briefly in cold water for 5 minutes if you want a milder flavor), then drain. Roughly chop the parsley.

Add the sliced mushrooms, roasted red pepper strips, Kalamata olives, and sliced red onion to the bowl with the torn lettuce. Sprinkle the chopped parsley on top. Toss gently to combine only after dressing is ready to avoid wilting.

Make the dressing by combining the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, freshly ground black pepper, and lemon juice in a small bowl or jar.

Whisk vigorously (or shake in a closed jar) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds. Taste and adjust seasoning: add a pinch more salt or a little more lemon if desired.

Just before serving, drizzle the dressing over the salad—start with about 2 tablespoons and toss gently; add more as needed to lightly coat ingredients without making them soggy.

If using, sprinkle the grated Parmigiano-Reggiano and toasted pine nuts over the top. Serve immediately.