Best Mista Salad Recipes

Mista Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup Roasted Garlic, recipe follows
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1 cup cherry tomatoes, halved
2 small or 1 large head Treviso, cut into 1/2-inch slices
1 bulb fennel, shaved into thin rings
1/4 teaspoon kosher salt
1 cup Parmigiano-Reggiano shavings
3 tablespoons crispy capers (see Cook's Note)
1 head garlic
2 tablespoons olive oil
1/4 teaspoon kosher salt

Steps:

For the dressing: Place the Roasted Garlic in the pitcher of a small blender or food processor. Add the lemon juice, olive oil, mustard and salt. Puree on medium high until emulsified and smooth.
For the salad: Place the cherry tomatoes, Treviso, fennel and salt in a large bowl. Drizzle with the dressing. Using two wooden spoons, toss well to coat. Sprinkle with the Parmigiano-Reggiano shavings and the crispy capers and serve.
Preheat the oven to 350 degrees F.
Cut the top third off the head of garlic and discard. Place the remaining head in the center of a piece of aluminum foil large enough to wrap around it like a pouch. Drizzle it with the olive oil, sprinkle with the salt and close the edge up around the top, sealing it well. Roast until the garlic is lightly browned and very soft, 45 minutes. Allow to cool slightly before squeezing the garlic from the bottom to the top to remove all the cloves.

Mixed Salad (Insalata Mista) image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

1/3 cup lightly packed fresh basil leaves
1/3 cup white wine vinegar or fresh lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
8 cups arugula
4 cups bite-size pieces radicchio, from 1 (10-ounce) head
1 carrot, peeled
1 hothouse cucumber, peeled

Steps:

Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.