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Epicurious

Insalata Mista with Basil Dressing

The dressing is what makes this salad: it’s sooo delicious I use it to marinate chicken and fish, drizzle it on pasta salads, or even toss some with boiled new potatoes to make an Italian potato salad. When you make it, double or triple the quantity so you’ll always have it on hand to toss with your favorite foods.

Recipe information

  • Yield

    6 to 8 servings

Ingredients

1/3 cup lightly packed fresh basil leaves
1/3 cup white wine vinegar or freshly squeezed lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
8 cups arugula, torn into small pieces if large
4 cups bite-size pieces of radicchio (from one 10-ounce head)
1 carrot, peeled
1 hothouse (European) cucumber, peeled

Preparation

  1. Step 1

    Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.

    Step 2

    Place the arugula and radicchio in a wide, shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl and pat the shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.

    Step 3

    Toss the salad with enough basil dressing to coat. Season to taste with salt and pepper, and serve.

  2. Do-Ahead Tip

    Step 4

    The vinaigrette and salad can be prepared one day ahead. Cover separately and refrigerate. Whisk or shake the dressing to blend before using.

Everyday Pasta
TagsSaladBasilHerbs & SpicesLemonCitrusFruitArugulaLeafy GreensVegetableRadicchioChicoryCucumberCarrotRoot VegetableStarterSideDinnerLunchGluten FreeDairy FreeVeganVegetarianNut FreeQuickEasyMake AheadNo-CookBlenderCookbooks
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