Salad Of Roman Field Greens (Insalata Verde)
This vibrant salad combines a mix of tender wild or cultivated greens, enhanced with the subtle flavors of green onions, red wine vinegar, and extra-virgin olive oil. The simple yet elegant preparation allows the freshness of the ingredients to shine through, making it a delightful addition to any meal.
— Constant Cookbook
Ingredients
- 5 cups tender wild or cultivated salad greens, such as arugula, mâche, radicchio, escarole and watercress, in any combination
- 3 green onions, white portions only, thinly sliced
- Salt and freshly ground pepper, to taste
- 2 tsp. red wine vinegar
- 2 Tbs. extra-virgin olive oil, plus more as needed
Instructions
- Pick over the greens carefully, discarding any discolored leaves. Trim away any tough stems.
- Put the green onions in the bottom of a large salad bowl. Sprinkle with salt and pepper, and add the vinegar and then the 2 Tbs. olive oil. Mix vigorously with a fork.
- Lay the greens on top of the green onions and sprinkle with a little more salt. The salad can sit like this for an hour or so before serving.
- Just before serving, toss the salad well, making sure to coat the leaves evenly with the olive oil. Add a little more olive oil if the leaves are not all lightly glistening, being careful not to add too much. Serves 4.
- Adapted from Williams-Sonoma Foods of the World Series, <i>Rome,</i> by Maureen B. Fant (Oxmoor House, 2005).
Yield
Serves 4.
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