What a great way to kick off the salad chapter! This mixed raw salad has a variety of colors, tastes and textures. I used mixed Italian greens, Boston lettuce and arugula. There was also fennel, a yellow pepper, celery heart, carrots, red onion, and tomatoes. I decided to skip the artichoke, as it was large, and we ate it another night with our dinner.
Other ingredients can be included: cabbage, radicchio, radishes, cucumber, or zucchini. Choose based on taste, what is available and in season.
I appreciated how Marcella includes in this recipe a detailed explanation of how to clean, slice, or prep each vegetable.
The salad is sprinkled with salt, tossed, with a pour of good olive oil. A dash of red wine vinegar is added, and the salad is served! It is so PRETTY!