Green Italian salad with vinaigrette sauce
6 servings
15 minutes
Green Italian salad with vinaigrette dressing is a light and refreshing dish embodying Mediterranean traditions. It features juicy cherry tomatoes, crunchy carrots, and three types of fresh lettuce that create a harmony of textures and flavors. The vinaigrette dressing, whipped to smoothness, adds zest and depth with hints of apple cider vinegar and mustard. Grated Parmesan lends sophistication and a light creamy richness. This salad is perfect as a standalone dish or as a side to fish and meat dishes. Its freshness makes it indispensable for summer dinners, while its nutritional value makes it an excellent choice for a light lunch.
1
Cut the tomatoes into quarters, removing the stem.
- Cherry tomatoes: 250 g
2
Peel the carrot and grate it into long strips using a Korean grater.
- Carrot: 100 g
3
Wash the salad in a large container filled with water and drain it in a colander. If the salad is large, tear it into pieces by hand.
- Rocket (arugula): 20 g
- Lamb's lettuce (mache): 20 g
- Iceberg lettuce: 20 g
4
Prepare the sauce: pour olive oil, mustard, apple cider vinegar or freshly squeezed lemon juice, salt, and black pepper into a small jar. Close the jar with a lid and shake well. You will get a cloudy and thick vinaigrette sauce.
- Olive oil: 4 tablespoons
- Mustard: 0.5 teaspoon
- Apple cider vinegar: 1 teaspoon
5
Before serving, otherwise the tomatoes will leak, drizzle with sauce and sprinkle with parmesan.
- Grated Parmesan cheese: 20 g
