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Valerie Bertinelli's Misticanza Salad
Zach Pagano / TODAY
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Rating:
3.4761906 (21 rated)
Prep time:
Servings:
4-6

The unique taste of this traditional Italian salad is defined by the variety of bitter greens. It pairs just as well with a light fish dish as it does with rich meats. It's versatile, simple to prepare and one of my favorite meal starters.

Ingredients

    • 4 to 6 cups bitter salad greens including chicory, escarole, endive and frisée, torn into bite-sized pieces
    • 1/2 head radicchio, cut into 1-inch pieces
    • 1/2 cup fresh herbs such as parsley leaves, fennel fronds and basil
    • 4 radishes, thinly sliced
    • 1/2 large shallot, finely chopped
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons red wine vinegar
    • 1 pinch kosher salt

Preparation

1. Add the greens, radicchio, herbs and radishes to a large bowl. Gently toss together.

2. Add the shallot, olive oil, vinegar and salt to a small cruet. Shake to emulsify.

3. Pour the dressing around the edge of the bowl and gently toss the greens so the dressing adheres to the greens.

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