Insalata Della Casa Recipe

Wash and dry the romaine, arugula, and radicchio thoroughly. Chop romaine into bite-size pieces, thinly slice radicchio, and remove any large stems from arugula. Combine in a large salad bowl.

Core and cut tomatoes into wedges or 1/2-inch pieces and add to the bowl.

Peel and thinly slice the red onion. Separate slices into rings and add to the salad bowl.

Crumble gorgonzola and set aside in a small bowl for topping.

Whisking by hand

In a small bowl or measuring cup, add red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk to combine until mustard and honey are fully incorporated.

While whisking continuously, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning: add up to 1/2 teaspoon more salt or 1/2 tablespoon lemon juice if desired.

Or in a jar

Alternatively, add all vinaigrette ingredients to a lidded jar, secure the lid, and shake vigorously until emulsified (about 30 seconds).

Right before serving, pour about 3 to 4 tablespoons of the vinaigrette over the salad greens and vegetables. Toss gently with salad tongs until greens are evenly coated. Use more dressing if desired, adding 1 tablespoon at a time.

Sprinkle the crumbled gorgonzola evenly over the tossed salad.

If using, scatter toasted pine nuts or walnuts over the top and finish with a light squeeze of fresh lemon juice to brighten flavors.

Serve immediately on chilled plates to keep greens crisp.