Misticanza alla Romana with Lemon Vinaigrette
Misticanza is a vegetable-laden salad using the freshest leafy greens and seasonal vegetables tossed in zingy lemony vinaigrette.
- Serves
- 4
Directions
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Bring a small pot of lightly salted water to a boil over high heat. Add the asparagus and stir. Blanche for about 2 minutes, or until asparagus is just slightly tender and bright green. Transfer the cooked spears to a bowl of ice water and let cool for 3 minutes. Drain the asparagus.
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In a large bowl, toss together the greens and radicchio.
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In a small bowl, whisk together the garlic, shallot, white wine vinegar, lemon juice, Dijon, and honey. Drizzle in the olive oil and continue whisking until emulsified. Salt and pepper to taste.
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Use tongs to toss 2/3 of the vinaigrette with the greens. Divide among four salad plates.
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Top with the tomatoes, radishes. asparagus, and pepperoncini and evenly drizzle the remaining dressing over the four salads. Garnish with basil ribbons and fresh chopped herbs
From Shawnie's class “Rome at Home: Recipes from the Cucina Romano”
