Here’s a mix of lettuce that is so colorful, it reminds me a bit of the Italian flag 🙂 It is also so tender, sweet, and flavorful, especially when you add our simple dressing – which by the way, did you know there was a rating system for balsamic vinegar?
Stay tuned and PS: “there’s always room for salad”
0:00 Introduction
0:17 The best balsamic vinegar
2:17 Preparing your lettuce
9:44 Traditional italian dressing
Ivo’s “Italian Flag Salad”
Ingredients
• 1 – 2 heads of radicchio lettuce (round head style)
• 1 head of escarole lettuce
• 1 head of curly leaf endive lettuce
• Extra Virgin Olive oil (EVOO)
• Balsamic Vinegar (preferably 4 leaf rating)
• Salt (optional)
Direction and Method
• Cut radicchio into bite size pieces, wash and spin dry, put in a large bowl
• Cut off leafy green ends from your escarole, and reserve those for soup. Then cut remaining lettuce into bite size pieces, wash, spin dry, add to bowl with radicchio
• Cut off leafy green ends from your endive, and reserve those for soup. Then cut remaining lettuce into bite size pieces, wash, spin dry, add to bowl with radicchio & escarole
• Toss all three together mix to get all 3 evenly dispersed
• Remove enough for your meal, and place remaining lettuce in an open bag, and store in fridge for up to a week
• For your meal, add EVOO and balsamic vinegar to your lettuce (ratio is 3-4 parts olive oil to 1-part balsamic vinegar (if using 4 leaf rated balsamic vinegar, no salt is required, otherwise, add salt to taste)
• Toss well, to ensure the EVOO and balsamic vinegar are evenly dispersed (when you think you’ve tossed enough, toss a bit more 😊)
• Enjoy
Ivo’s Italian flag Salad and understanding balsamic vinegar