Mixed green salad
Insalata verde misto
Mixed green salad doesn’t sound as something that needs a recipe, but this one is special. By mixing all the green vegetables at hand with asparagus, rocket and dill you are in for a gorgeous treat.
This time of year it is easy to develop an insatiable craving for fresh salads, and this mixed green salad stands out as one of my springtime favourites. As a guiding principle the salad mixes all the green greens in season, just make sure to include asparagus, rucola (ie rocket or arugula), cucumber and dill to achieve the interesting and addictive combination of tastes.
Ingredients
For the salad
10 green asparagus
1 cucumber
2 fists of rocket
Other green salads, fresh spinach, green bell peppers, beans, mint, etc.
Top of 4 spring onions
2 tbsp roasted pine nuts
Lots of dill
For the dressing
1 tbsp mustard
6 tbsp olive oil
2 tbsp white wine vinegar
Preparation
Wash the asparagus, break them into smaller pieces and give them a three minute boil.
Whip mustard with olive oil to a mayo-like cream. Stir in vinegar.
Drain the asparagus and mix them with the dressing while still warm.
Chop the cucumber in small pieces.
If you are using one of the coarser Italian types of cucumber like cetrioli or caroselli make sure to peel it and remove the seeds.
Clean and chop all the other greens and toss the lot with the asparagus in the dressing.
Sprinkle with roasted pine nuts and a loads of dill and the mixed green salad is ready to serve.
Oooooh, green asparagus and dill! There’s a combo I would have never (!) thought of. Thanks for this salad recipe, I’ll be trying this out real soon!
You’re welcome. It’s one of my favourite combo of all times.