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Insalata Mista

By America's Test Kitchen

Published on June 30, 2009

Yield

Serves 4 to 6

Insalata Mista

Ingredients

1 ½ teaspoons red wine vinegar 1 ½ teaspoons balsamic vinegar ⅛ teaspoon salt 4 tablespoons extra-virgin olive oil 4 cups mild greens (Bibb, green leaf, red oak, baby romaine), washed and dried2 cups spicy greens (arugula or watercress), washed and dried2 cups bitter greens (radicchio or endive), washed and dried1 medium carrot, peeled and shredded on the large holes of a box grater½ cucumber, peeled, halved, seeded, cut crosswise into ⅛-inch slices¼ medium red onion, sliced very thin

Before You Begin

This is your basic Italian leafy salad. Carrot, cucumber, and red onion add nice color and contrasting texture to the greens.

Instructions

  1. Whisk the vinegars and salt together in small bowl. Whisk in the oil until the mixture is smooth.
  2. Place the greens, carrot, cucumber, and red onion in a large bowl. Drizzle with the dressing and toss gently. Serve immediately.
Insalata Mista

Insalata Mista

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By America's Test Kitchen
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Yield

Serves 4 to 6

Ingredients

1 ½ teaspoons red wine vinegar
1 ½ teaspoons balsamic vinegar
⅛ teaspoon salt
4 tablespoons extra-virgin olive oil
4 cups mild greens (Bibb, green leaf, red oak, baby romaine), washed and dried
2 cups spicy greens (arugula or watercress), washed and dried
2 cups bitter greens (radicchio or endive), washed and dried
1 medium carrot, peeled and shredded on the large holes of a box grater
½ cucumber, peeled, halved, seeded, cut crosswise into ⅛-inch slices
¼ medium red onion, sliced very thin

Ingredients

1 ½ teaspoons red wine vinegar
1 ½ teaspoons balsamic vinegar
⅛ teaspoon salt
4 tablespoons extra-virgin olive oil
4 cups mild greens (Bibb, green leaf, red oak, baby romaine), washed and dried
2 cups spicy greens (arugula or watercress), washed and dried
2 cups bitter greens (radicchio or endive), washed and dried
1 medium carrot, peeled and shredded on the large holes of a box grater
½ cucumber, peeled, halved, seeded, cut crosswise into ⅛-inch slices
¼ medium red onion, sliced very thin

Ingredients

1 ½ teaspoons red wine vinegar
1 ½ teaspoons balsamic vinegar
⅛ teaspoon salt
4 tablespoons extra-virgin olive oil
4 cups mild greens (Bibb, green leaf, red oak, baby romaine), washed and dried
2 cups spicy greens (arugula or watercress), washed and dried
2 cups bitter greens (radicchio or endive), washed and dried
1 medium carrot, peeled and shredded on the large holes of a box grater
½ cucumber, peeled, halved, seeded, cut crosswise into ⅛-inch slices
¼ medium red onion, sliced very thin

Why This Recipe Works

For our insalata mista recipe we chose mild greens, such as Bibb and green leaf lettuce, along with smaller amounts of spicy greens (such as watercress and arugula) and bitter greens (such as radicchio and endive). For color and textural contrast, we also added grated carrot and slices of cucumber and red onion. We dabbled with ratios to find the perfect balance of oil to vinegar for our insalata mista recipe, and we discovered that using two types of vinegar in equal amounts added welcome complexity: red wine vinegar provided assertive and direct acidity while balsamic vinegar brought sweet, caramel-like notes.

Before You Begin

This is your basic Italian leafy salad. Carrot, cucumber, and red onion add nice color and contrasting texture to the greens.

Instructions

  1. Whisk the vinegars and salt together in small bowl. Whisk in the oil until the mixture is smooth.
  2. Place the greens, carrot, cucumber, and red onion in a large bowl. Drizzle with the dressing and toss gently. Serve immediately.

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