Lettuce, Romaine and Radicchio Salad

Name: Lettuce, Romaine and Radicchio Salad – Quick Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Italian cuisine
Ingredients: Lettuce 1 bunch; Romaine 1 bunch; Radicchio 1 head; Fresh basil 2-3; Parmesan 50 g; Olive oil 2 tbsp; Balsamic vinegar, lemon or lime juice to taste; Salt a pinch

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10 mins

The perfect summer appetizer made of several kinds of green vegetables: a salad of salad. It sounds a bit strange, doesn’t it? But it so happens that most leafy vegetables and many common appetizers are called by the same name. Usually the tender leaves serve as the main ingredient of an appetizer, or as an addition. We will make a simple appetizer from a mix of different salad leaves with a simple dressing.

For this appetizer we always use lettuce: it is available and inexpensive, and in season you can buy it as big heads. The heads are often so huge that they are cut in half through the core. We also use romaine, with its wonderful dark green leaves, the main component of Caesar salad. And white-purple heads of radicchio, an Italian chicory. These leaves have a slightly bitter taste, but they are very tasty and work perfectly.

Ingredients

2 servings

Lettuce 1 bunch
Romaine 1 bunch
Radicchio 1 head
Fresh basil 2-3
Parmesan 50 g
Olive oil 2 tbsp
Balsamic vinegar, lemon or lime juice to taste
Salt a pinch

Step-by-step recipe

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Preparing the leaves

When making a salad of salad greens, it is vital that all the leaves are perfectly fresh and crisp; they should crunch. It is ideal if you have a garden where everything you need grows.

If you bought the vegetables in a store, put them in ice water a few hours before cooking and they will regain their shape.

Wash the fresh leaves thoroughly and dry them. Tear off the bottom part of each lettuce leaf with the coarse stem. The central rib of romaine leaves is very tough, so remove it. Separate the head of radicchio into leaves, as you would with cabbage.
Tear all the prepared leaves into pieces, in whatever size you like. I like the pieces to be fairly large.
All the leaf chopping should be done with your fingers, without a knife. Cutting a leaf damages its cells, and the juice runs out. As a result the salad mix turns wet or even starts to “swim.”

Put everything in a bowl and sprinkle with a pinch of fine salt. We usually add fresh basil: roughly chop the leaves without the stems. Grate a piece of good Parmesan (50 g) into the bowl; it is very tasty. Toss the leaves so that the salt and Parmesan are evenly distributed.

Dressing

Mix a vinaigrette: 2 tbsp of the very best olive oil with an acid. We usually add balsamic vinegar, but lemon or lime juice will do too.

Serving

Divide the salad mix among serving bowls and pour over the well-mixed dressing. There is no need to toss it; do that right before eating, just by turning the salad over.
This salad contains plenty of vitamins and nutrients, and it is very tasty. If you like, you can add arugula, endive or spinach. Do not tear the leaves too small: the whole charm lies in the large pieces. It also works well with sesame or quinoa seeds instead of Parmesan. Once we added popcorn, and it was wonderful!

Calories and macros

285 kcal

Serving ≈ 390 g

Protein15 g21% of kcal
Fat21 g68% of kcal
Carbs7 g10% of kcal

100 g73 kcalProtein 3.8 gFat 5.3 gCarbs 1.8 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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