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A MARIO BATALI RECIPE

Misticanza

Fresh is best! We love our Misticanza salad at Lupa Osteria Romana! We take the very simple concept of a mixed greens salad and kick it up a notch, using whatever seasonal greens are available. This one has arugula, chard, spinach, sorrel, fennel, basil, radishes, puntarella, trevisano, baby lettuces, parsley, tarragon, mint, carrot tops, chives and celery leaves! Substitute any variety of seasonal greens for your own unique and delicious salad. Dressed simply with olive oil, lemon, salt and pepper, this is what Italian cooking is all about.


Ingredients

1 cup arugula

½ cup spinach

½ cup radicchio trevisano or mixed chicories

1 cup mixed greens of your choice (we used sorrel and chard leaves)

½ cup mixed herbs (we used as parsley, chives, basil, mint, carrot tops, tarragon and celery leaves)

¼ bulb fennel

2 radishes

Juice of ¼ lemon

2 tablespoons highest quality extra-virgin olive oil

Salt and freshly cracked black pepper to taste

 

Directions

Chop the radicchio trevisano into 1- to 2-inch pieces. Using a mandoline, slice the fennel bulb and radishes extremely thinly.

 

In a large bowl, add radicchio and all other greens, gently tearing larger leaves into bite-sized pieces. Then add fennel, and radish slices. Coarsely chop any strong-tasting herbs such as chives and carrot tops, then add them to the bowl.

 

Add salt and pepper to taste, then squeeze the juice of a quarter lemon over the salad. Drizzle with the olive oil, toss, and serve immediately before the greens begin to wilt.

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