Salade Mista / Mista Salad Recipe

Name: Oreganos Grills Salade Mista / Mista Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups mixed salad greens (lettuce mix: romaine, red leaf, oakleaf, baby spinach, arugula); 0.5 cups frisée or radicchio (thinly sliced); 1 cups cherry tomatoes (halved); 0.5 cups cucumber (English or Persian), peeled and thinly sliced; 0.25 cups red onion (very thinly sliced); 0.5 cups shredded carrot or thin carrot ribbons; 4 unit radish, thinly sliced (optional); 6 leaves fresh basil leaves, torn; 0.25 cups Parmesan cheese, shaved or finely grated; 1 cups crusty bread croutons or toasted baguette cubes (optional); 6 tbs extra-virgin olive oil; 2 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tbs shallot, finely minced; 0.5 tsp honey or maple syrup (optional, to balance acidity); 0.5 tsp garlic, grated or minced; 0.5 tsp Kosher salt; 0.25 tsp freshly ground black pepper

Inspired by Oreganos Grill

Time20m

Serves4

Make Salade Mista / Mista Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

6 cups mixed salad greens (lettuce mix: romaine, red leaf, oakleaf, baby spinach, arugula)

1/2 cups frisée or radicchio (thinly sliced)

1 cups cherry tomatoes (halved)

1/2 cups cucumber (English or Persian), peeled and thinly sliced

1/4 cups red onion (very thinly sliced)

1/2 cups shredded carrot or thin carrot ribbons

4 unit radish, thinly sliced (optional)

6 leaves fresh basil leaves, torn

1/4 cups Parmesan cheese, shaved or finely grated

1 cups crusty bread croutons or toasted baguette cubes (optional)

Dressing (Classic Italian Vinaigrette)

6 tbs extra-virgin olive oil

2 tbs red wine vinegar

1 tbs fresh lemon juice

1 tsp Dijon mustard

1 tbs shallot, finely minced

1/2 tsp honey or maple syrup (optional, to balance acidity)

1/2 tsp garlic, grated or minced

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare vegetables

Wash all salad greens and vegetables thoroughly. Spin or pat dry the mixed greens so they are dry (excess moisture dilutes dressing). Trim and thinly slice the cucumber; halve the cherry tomatoes; very thinly slice the red onion; shred or ribbon the carrot; thinly slice the radishes if using. Tear basil leaves into bite-sized pieces.

Combine salad components

In a large mixing bowl, add the mixed salad greens and frisée/radicchio. Add the halved cherry tomatoes, sliced cucumber, red onion, shredded carrot, radishes (if using) and torn basil. Toss gently with clean hands or salad tongs to distribute ingredients evenly.

Add cheese and croutons

Sprinkle the shaved Parmesan over the assembled greens and add the croutons or toasted baguette cubes just before serving (to keep them crisp).

Dressing (Classic Italian Vinaigrette)

Make the vinaigrette

In a small bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, minced shallot, honey (if using), grated garlic, salt and pepper. Whisk briefly to combine. While whisking constantly, slowly stream in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, add all ingredients to a jar, secure lid, and shake vigorously until emulsified.

Adjust seasoning

Taste the vinaigrette and adjust salt, pepper or a touch more honey/lemon if needed to achieve a balanced flavor (bright but not too acidic).

Dress the salad

Just before serving, drizzle about half to three-quarters of the vinaigrette over the salad (start with less — approximately 3 tbs) and toss gently to coat. Add more dressing to taste, being careful not to overdress. Transfer to a serving platter or bowls and finish with any remaining dressing on the side.

Serve

Scatter any remaining Parmesan shavings and a few basil leaves on top. Serve immediately so greens and croutons remain crisp.