Insalata Mista Recipes

Steps:

• For the dressing: Place the Roasted Garlic in the pitcher of a small blender or food processor. Add the lemon juice, olive oil, mustard and salt. Puree on medium high until emulsified and smooth.
• For the salad: Place the cherry tomatoes, Treviso, fennel and salt in a large bowl. Drizzle with the dressing. Using two wooden spoons, toss well to coat. Sprinkle with the Parmigiano-Reggiano shavings and the crispy capers and serve.
• Preheat the oven to 350 degrees F.
• Cut the top third off the head of garlic and discard. Place the remaining head in the center of a piece of aluminum foil large enough to wrap around it like a pouch. Drizzle it with the olive oil, sprinkle with the salt and close the edge up around the top, sealing it well. Roast until the garlic is lightly browned and very soft, 45 minutes. Allow to cool slightly before squeezing the garlic from the bottom to the top to remove all the cloves.

Steps:

• Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
• Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
• Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
• Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

Steps:

• Tear lettuce into bite-size pieces. In a large bowl toss lettuce with remaining ingredients. Toss salad with vinaigrette.
• In a small bowl whisk together vinegar, mustard, garlic, salt and pepper. In a slow stream add olive oil, whisking constantly.

Steps:

• Using vegetable peeler and working over large bowl, cut carrot into long thin ribbons. Add lettuce, radicchio and fennel. Drizzle olive oil and lemon juice over salad and toss to coat. Season salad to taste with salt and pepper.

Steps:

• Clean the fennel and trim all the woody and hard parts. Slice the heart of the fennel paper-thin. Set aside the feathery green parts of the fennel.
• Cut the peppers into halves, seed and remove the internal membranes. Rinse the pepper halves and cut them into thin strips.
• Peel the carrots and rinse the zucchini and celery. Make sure to keep the celery leaves. Slice these vegetables either paper-thin or in thin strips (julienne).
• Mix all the ingredients in a large bowl. Add the celery leaves and the feathery fennel tops.
• For the dressing, in a small bowl, whisk the olive oil, white wine vinegar, salt, and pepper. Drizzle the dressing over the salad and serve immediately.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Mix dressing ingredients in a jar, shaking to combine.
• Rough chop basil and oregano. Place salad ingredients in a bowl, except cheese.
• Toss with dressing, and top with cheese.

Steps:

• Chianti Vinaigrette: In a heavy-bottomed pot, heat and reduce the Chianti to 1/4 of its volume.
• Pour into a mixing bowl; whisk in the vegetable stock and vinegar.
• Add sugar, garlic, shallots, parsley, salt, and pepper. Let steep for 30 minutes. Slowly whisk in the olive oil. Taste and adjust seasonings if necessary.
• Salad: Divide and arrange the mezclun on two salad plates.
• Top with the remaining salad ingredients.
• Drizzle with the vinaigrette. Garnish with the fresh basil.
• Preparation time does not include roasting the bell pepper or preparing the vinaigrette.