June 12, 2020
Ask A Chef: Insalata Invernale
Head chef Luca Lussoso of Eataly’s Trattoria Milano shares his recipe for Insalata Invernale.
Q: I had the green salad at Eataly’s new Milanese restaurant in Toronto, and it’s incredible! Tart, not sour, complex and totally refreshing — I’m dreaming about it! Can you please get me the recipe? — Susan McArthur, Toronto
A: The secret to this bright-tasting, colorful salad is the combination of three types of radicchio and a zingy dressing made with authentic Italian Barolo wine vinegar, extra-virgin olive oil and anchovies. When assembled, the überflavorful dressing complements the bitter radicchio for a balanced — and delicious — dish.
Yield: Serves 4
- In skillet on very low heat, soften up anchovies with 1 tbsp of extra-virgin olive oil for about 3 minutes. Drain and discard oil.
- Finely chop anchovies. In bowl, whisk together anchovies, Barolo vinegar and remaining olive oil. Set aside.
- In large bowl, mix all radicchio leaves and dress with Vinaigrette, tossing gently.
- Season with Maldon salt, to taste, and serve.