The first time I went to Via Carota all I could think about were all the delicious pastas they were known for, but i also remembered seeing a New York Times article about a salad of theirs that had become really popular. While I was not particularly psyched about a green salad, I couldn’t not try it…also it probably wouldn’t hurt given all the carbs I was about to eat. Well let me tell you, I am so glad I tried this salad because it exceeded my expectations. The variety of greens and the bright shallot vinaigrette perfectly wet my appetite for a big feast of pasta. I find myself making this salad all the time when I’m hosting dinner for friends and family and want some greens but don’t want it to overpower the main course.
Via Carota’s Insalata Verde
Ingredients
- 2 heads butter lettuce
- 1 heart romaine
- 3 belgian endives
- 3 cups watercress
- 1/2 head frisée
Dressing
- 1 large shallot, minced
- 2 tbsp plus 1 tsp sherry vinegar
- 1 tbsp warm water
- 1 cup extra-virgin olive oil
- 1 1/2 tsp dijon mustard
- 1 1/2 tsp whole-grain mustard
- 1 1/2 tsp honey
- 1/4 tsp ground thyme
- 1 large clove garlic, minced
- salt and pepper to taste
Instructions
- Chop the top and bottom off the head of frisée and romaine and chop leaves into half or thirds. Pull the leaves off the heads of butter lettuce. Peel the leaves off the endive hearts and if your watercress has a root, trim it and pull the leaves apart.
- Add greens to a large bowl of water and swirl around to wash thoroughly. Drain in a colander then dry well with dish towels.
- Add minced shallots to a strainer and rinse in cold water. Add to a bowl then pour in warm water and and vinegar, let sit for 2 minutes, then add the rest of the dressing ingredients to a jar with a lid, shake well, and season with salt and pepper to taste.
- Add a small handful of lettuce to a bowl, drizzle with a tablespoon of dressing, season with salt and pepper, and continue 2-3 times to create a beautiful tower of greens and dressing.