Great Mixed Raw Salad La Grande Insalata Mista
Photography 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.
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