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Insalata Verde E Rossa (Red & Green Salad)

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Submitted by b_booty62

Insalata verde e rossa, an Italian red and green salad with dandelion leaves, watercress, and radishes in olive oil and red wine vinegar. A bitter greens salad with peppery bite.

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

1 hrs

This rustic Italian salad leans into bitter and peppery flavors that most American salads shy away from. Dandelion leaves, watercress, and quartered radishes dressed simply in olive oil and red wine vinegar. It’s the kind of salad you’d find on a trattoria table in southern Italy.

The salt-water soak is the key step. Dandelion leaves and radishes sit in salted cold water for a full hour. This draws out some of the intense bitterness from the dandelion greens and crisps up the radishes. Skip this step and the raw dandelion can be almost aggressively bitter.

After soaking, drain and dry everything thoroughly. Wet greens dilute the dressing and make a soggy salad. The watercress goes in fresh, without soaking, because it’s peppery rather than bitter and doesn’t need mellowing.

The dressing is a classic 3-to-1 ratio of olive oil to red wine vinegar. Nothing fancy, nothing extra. Just good oil and sharp vinegar.

Chef Tips

  • Young, tender dandelion leaves are milder than mature ones. If you’re foraging, pick the smallest leaves you find
  • Dry the greens in a salad spinner after soaking. A towel works too, but a spinner is faster and more thorough
  • Quarter small radishes, cut large ones into eighths. You want pieces you can eat in one or two bites
  • Dress the salad just before serving. The vinegar wilts the greens quickly

Variations

  • Add shaved Pecorino Romano over the top for a salty, nutty contrast
  • Toss in a handful of toasted pine nuts for richness
  • Swap dandelion greens for arugula if you prefer a milder bitterness

Ingredients

1 453.6
1 1
BUNCH BUNCH WATERCRESS *
12 12
LARGE LARGE RADISH
1
X SALT
as needed *
6 90
TABLESPOONS ML OLIVE OIL
2 30
TABLESPOONS ML RED WINE VINEGAR
1
X SALT AND BLACK PEPPER
to taste *

Directions

Rinse the dandelion leaves and watercress.

Wash the radishes and remove the stems, leaves and roots.

Quarter, or if especially large, cut into eighths.

Put dandelion leaves and radishes in a bowl, cover with cold water, add salt and leave for 1 hour.

Shortly before serving, drain and dry them and place in a serving bowl.

Add the watercress.

Beat together the olive oil and red wine vinegar.

Pour over the salad and toss well.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 152 80% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 65mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 4g
Vitamin A 75% Vitamin C 49%
Calcium 15% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
 

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