June 12, 2020

Ask A Chef: Insalata Invernale

Recipe: Luca Lussoso

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.



  • 5 anchovy fillets in oil, drained (about 20 g)
  • 1 tbsp Villa Manodori Artigianale Aged Barolo wine vinegar
  • 3 1⁄2 tbsp Oilalà extra-virgin olive oil


  • 2 heads pink radicchio, washed, cored and leafed
  • 3 cups radicchio cicorino, washed and trimmed
  • 1 head radicchio tardivo, washed and trimmed
  • Maldon salt, to taste


Yield: Serves 4

Make Vinaigrette

  1. 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.
  2. Finely chop anchovies. In bowl, whisk together anchovies, Barolo vinegar and remaining olive oil. Set aside.

Assemble Salad

  1. In large bowl, mix all radicchio leaves and dress with Vinaigrette, tossing gently.
  2. Season with Maldon salt, to taste, and serve.

Courtesy of Eataly Toronto


House & Home May 2020