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
Juice of ¼ lemon
2 tablespoons highest quality extra-virgin olive oil
Salt and freshly cracked black pepper to taste
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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Yumbang Oh Yeah
Misticanza at Lupa
We love our Misticanza salad at Lupa Osteria Romana! Here’s what happens when you take super fresh ingredients, like arugula, chard, spinach, sorrel, fennel, basil, radishes, puntarella, trevisano, baby lettuces, parsley, tarragon, mint, carrot tops and dress it simply.
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