Peasant Style Mixed Salad Tuscany Recipe

Peasant Style Mixed Salad Tuscany Recipes

Ingredients :

1.2 kg


200 g

untrimmed weight - mixed endive or chicory and radicchio varieties (red, pale yellow and white, green and white)

young, tender, dark green cabbage leaves (optional)

salt to taste

freshly ground black pepper

red wine vinegar

extra virgin olive oil

Method :

  1. Wash all the salad vegetables very thoroughly in cold running water, drain well and then gently squeeze them dry in a clean cloth.

  2. Place the leaves, whole or coarsely torn, in a large salad bowl.

  3. Sprinkle with salt and pepper and drizzle with the vinegar and, lastly, the oil.

  4. Toss vigorously and serve with plenty of fresh crusty bread.

Serves 6

Preparation        : 25 minutes

Cooking             : none

Recipe grading    : easy

Note : 

The original Tuscan recipe calls for wild chicory, which is gathered by pulling the plant, root and all, from the ground; the slightly bitter foots are considered the best part, with only the outermost layer of skin scraped away with a small, sharp knife. If possible, use several types of radicchio and endive or chicory, chosen from red varieties such as Treviso, Chioggia, Castelfranco; white or white and green Belgian endive or chicory and escarole or curly endive.

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