Many shades of green in Italian salad
The Italians like interesting salads, here adding nuts, cheese and a lively dressing to a mixture they call misticanza — micro greens and herbs, all preferably wild.
No two farms offer the same mixture, according to two American food writers who collaborated on a cookbook about the cuisine of Rome after living, working and eating there for a decade.
Katie Parla and Kristina Gill, authors of Tasting Rome (Clarkson Potter/ Random House, $39), say vegetables are never an afterthought on a Roman restaurant menu, whether they’re cooked or raw.
Try their recipe using a precut baby lettuce mixture, plus some fresh herbs.
The authors recommend using the best olive oil for the dressing, and not too much lemon juice.
No less a celebrity chef than Mario Batali promotes this tempting, well-written cookbook and its insider look at how the ancient city relishes its food.
Serves: 6
1 lb (454 g) fresh mixed greens
1/4 cup (60 mL) hazelnuts, toasted, chopped
1/4 cup (60 mL) extra-virgin olive oil 3 tbsp (45 mL) fresh lemon juice
Sea salt
Freshly ground pepper Hard sheep’s milk cheese for shaving (Pecorino recommended)
1. Trim the greens, discarding any yellowed or wilted leaves. Tear oversized leaves into bite-size pieces. Wash and dry.
2. Place greens in a large bowl with hazelnuts.
3. Prepare dressing by combining oil, lemon juice, salt and pepper to taste. Toss just before serving. Or, as authors suggest, add dressing ingredients directly to the salad and toss by hand, checking flavours and seasoning to taste.
4. Use a vegetable peeler to shave hard cheese over the salad. Serve at once.