Insalata Mista Recipe

Prepare greens

Rinse the mixed organic greens gently in cold water, then spin or pat dry thoroughly. Transfer to a large salad bowl and keep chilled until assembly.

Slice radishes

Trim radish ends and slice very thin (use a mandoline if available) into rounds. Add to a small bowl and set aside.

Shave fennel

Remove the fennel fronds (reserve a few for garnish if desired). Trim the base and core if tough, then slice the fennel bulb very thinly crosswise using a sharp knife or mandoline. Separate the slices and add to the salad bowl with the greens.

Assemble salad

Just before serving, add the thinly sliced radishes to the bowl with greens and fennel. Toss gently to combine after dressing is added (see vinaigrette steps). Scatter the parsley leaves over the top for garnish if using.

Combine base ingredients

In a small jar or bowl, combine the balsamic vinegar, Dijon mustard, honey (or maple), lemon juice, and the very finely minced shallot.

Emulsify

While whisking constantly, slowly stream in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, close the jar and shake vigorously for 20–30 seconds.

Season

Add salt and freshly ground black pepper to taste. Taste the vinaigrette and adjust balance — add a touch more honey if too sharp, or a pinch more salt if flat.

Dress the salad

Drizzle approximately 2 to 3 tablespoons of the vinaigrette over the prepared greens, fennel, and radish (start with less; you can add more). Toss gently but thoroughly to coat leaves evenly. Serve immediately so greens remain crisp.