Insalata Verde
A most traditional Italian salad bringing together all the greens of winter. Vary the lettuces according to what is available.
About 14 cups of mixed seasonal salad greens, combining tart and sweet greens of varying textures, such as arugula, curly endive, escarole, oak leaf, Bibb lettuce, mâche, and leaf lettuce
3 to 5 tablespoons extra-virgin olive oil
2 to 3 tablespoons wine vinegar
Salt and freshly black ground pepper
Working Ahead: The greens can be rinsed and thoroughly dried up to 8 hours before serving. Roll them in paper towels and store them in plastic bags in refrigerator.
Preparing the Salad: Discard any bruised or coarse leaves before thoroughly washing and drying the greens. Use a salad spinner to rid them of excess moisture. Tear the greens into bite-size pieces, and combine them in a large serving bowl. Toss with the olive oil and vinegar to taste. Then toss with salt and pepper to taste. Serve immediately.
From The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (Morrow, 1992).
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