Great Mixed Raw Salad La Grande Insalata Mista
Photography by Manja Wachsmuth.
The contents of this mixed style of salad are usually determined by what is fresh and best on the day. You could also use radish, cucumber, small zucchini, red or green cabbage or other varieties of lettuce.
Serves: 8
INGREDIENTS
½ medium red onion, very thinly sliced
1 small carrot, peeled and sliced thinly into rounds
1 small fennel bulb, trimmed and sliced thinly on the diagonal
½ a red and yellow capsicum, seeded and cut into strips
1 celery heart, leaves removed and sliced into thin rings
1 small radicchio lettuce, torn into large pieces
heart of a soft green lettuce, washed well, dried and torn into large pieces
handful of rocket leaves
four preserved artichoke hearts, drained and quartered
2 firm but ripe tomatoes, roughly chopped
sea salt
extra virgin olive oil
red wine vinegar
METHOD
As you prepare each vegetable, place in a large bowl. Toss once and pour over enough olive oil to lightly coat all the vegetables. Add a dash of red wine vinegar and sprinkle liberally with sea salt. Toss thoroughly but gently to combine. Serve at once.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.