Insalata Verde E Rossa (Red & Green Salad)

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