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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.