Via Carota Insalata Verde

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This recipe is a simple Italian salad that’s perfect for summer but tastes just as good during the colder months. via Carota Insalata Verde are an Italian cold salad made with tomatoes, peppers, herbs, and toasted pine nuts. Caroline is a small red pepper that is considered to be one of the most popular Italian peppers.

This recipe for via carota insalata verde comes from the one and only Guido Barbieri. It is a very simple one to make and it very rarely goes wrong. The flavor of this dish is very good and it’s very easy to make too. This Italian salad looks beautiful and it’s a simple and quick dish to make. This recipe is easy and delicious, so we hope you enjoy it!

Carota Insalata Verde is a delicious Italian salad that is perfect for a pasta dinner. It is a fast and easy salad to make and takes about 30 minutes to cook. You can add a bit of a kick to the dish, with a few drops of red wine, some ham, and parmesan cheese, or a generous amount of garlic and oregano.

How To Make Via Carota Insalata Verde Salad

The via Carota Insalata Verde recipe is a wonderful Italian salad to make with a blend of herbs and vegetables. I use a good few different herbs but this is a really quick and easy recipe to make. It’s great for a light lunch or a light supper. I served this at a couple of recent holiday lunches and everyone really enjoyed it. It can also be served as a side dish to a meal, as a side to a pasta dish, or as the main meal itself.

Ingredients

Romaine lettuce (roughly chopped), 2 hearts
Butter lettuce, 1 head
Small frisee (roughly chopped), 1
Large shallot (minced), 1
Garlic clove (grated), 1
Sherry vinegar, 3 tablespoons
Warm water, 1 tablespoon
Dijon mustard, 2 teaspoons
Honey, 1 teaspoon
Dried thyme, ½ teaspoon
Extra virgin olive oil, ½ cup
Salt, 1 teaspoon
Ground black pepper, ½ teaspoon

Instructions

Step 1

Add the shallot, garlic, sherry vinegar, and warm water to a mixing bowl. To soften the shallots, allow them to sit for at least 5 minutes. Whisk in the Dijon mustard, honey, and dried thyme.

Step 2

While whisking, drizzle in the olive oil slowly. Add ground black pepper and salt. Finalize salt and pepper adjustments based on taste.

Step 3

Arrange the lettuces a little bit in each place on the platter. Pour the vinaigrette over the first layer of lettuce.

Step 4

Keep repeating until you have used all of the lettuce and there are multiple layers to look like a pile. Add ground black pepper to taste and serve immediately.

Also Read: Puerto Rican Potato Salad Recipe

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Prep Time 20

Cook Time 19

Course Salad, Side Dish

Cuisine American, Italian

Servings

Ingredients

2 hearts Romaine lettuce roughly chopped
1 head Butter lettuce
1 Small frisee roughly chopped
1 Large shallot minced
1 Garlic clove grated
3 tbsp Sherry vinegar
1 tbsp Warm water
2 tsp Dijon mustard
1 tsp Honey
½ Dried thyme
½ cup Extra virgin olive oil
1 tsp Salt
½ tsp Ground black pepper

Instructions

Add the shallot, garlic, sherry vinegar, and warm water to a mixing bowl. To soften the shallots, allow them to sit for at least 5 minutes. Whisk in the Dijon mustard, honey, and dried thyme.
While whisking, drizzle in the olive oil slowly. Add ground black pepper and salt. Finalize salt and pepper adjustments based on taste.
Arrange the lettuces a little bit in each place on the platter. Pour the vinaigrette over the first layer of lettuce.
Keep repeating until you have used all of the lettuce and there are multiple layers to look like a pile. Add ground black pepper to taste and serve immediately.

Keyword Via Carota Insalata Verde

No ratings yet