Insalata Mista di Stagione

Ingredients

• 1 headmixed lettuce — torn
• 2carrots — shaved
• 1fennel bulb — thinly sliced
• 120 gcherry tomatoes — halved
• 4 tbspextra virgin olive oil
• 1 tbspred wine vinegar
• 1 tspDijon mustard
• to tastefine sea salt and black pepper

Method

1. Begin by preparing the vegetables. Rinse 1 head of mixed lettuce thoroughly under cold water, then pat it dry with a clean kitchen towel. Tear the leaves into bite-sized pieces and place them in a large salad bowl. Peel 2 carrots and slice them into thin rounds or julienne strips, adding them to the bowl.
2. Next, trim the fennel bulb by cutting off the stalks and removing any tough outer layers. Slice the bulb in half lengthwise, then cut each half into thin slices. Add the fennel slices to the salad bowl. Halve 120 g of cherry tomatoes and scatter them over the other vegetables.
3. To make the dressing, take a small bowl and combine 4 tbsp of extra virgin olive oil, 1 tbsp of red wine vinegar, and 1 tsp of Dijon mustard. Whisk the ingredients together vigorously until the mixture is emulsified and slightly thickened. Season with fine sea salt and black pepper to taste, adjusting as needed to achieve a balanced flavor.
4. Pour the dressing over the prepared vegetables in the salad bowl. Using clean hands or salad tongs, gently toss the salad to ensure all the ingredients are evenly coated with the dressing. Be careful not to bruise the lettuce or crush the tomatoes.
5. Allow the salad to rest for a few minutes at room temperature. This brief resting period lets the flavors meld together, enhancing the overall taste of the dish.
6. Just before serving, finish the salad with a final drizzle of extra virgin olive oil for added richness. If desired, sprinkle a few fresh herbs, such as basil or parsley, over the top for a fragrant touch. Serve the Insalata Mista di Stagione immediately, enjoying the fresh, vibrant flavors typical of an Italian table.