VIA CAROTA'S INSALATA VERDE
At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called "a super happy salad." Next, the minced shallots are given a quick rinse under cold water - instead of a long maceration in vinegar - to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. "We add warm water to make it more palatable," she explained. "Pure vinegar is just too strong - it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!" This might just become your go-to vinaigrette. Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. It's so good that you might even be tempted to pour it into a glass and top it off with sparkling water.
Provided by Samin Nosrat
Categories salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.
- Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.
- To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.
- Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.
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ECG West
[email protected]This salad is a great way to add some color to your plate.
Islam Afridi
[email protected]I'm always looking for new salad recipes, and this one is a keeper. It's easy to make and it's always a hit with my family.
Prichard Cosmas Fernandes Chipalupalu
[email protected]This salad is a great way to get your daily dose of vegetables.
ali faizan
[email protected]I'm always looking for new ways to use carrots, and this salad is a great option. It's healthy and delicious!
Khan Ayubdadad
[email protected]This salad is a great way to use up leftover Easter ham.
Abisaloon Shakir
[email protected]I'm not a big fan of vinegar, but I really enjoyed the dressing on this salad. It was the perfect balance of sweet and tangy.
Juanita Granberry
[email protected]This salad is simple, yet elegant. It's perfect for a special occasion.
Eddie Fallan
[email protected]I'm always looking for new salad recipes, and this one definitely fits the bill. It's unique and delicious!
Larry Provins
[email protected]This salad is a great way to sneak some extra vegetables into your diet.
Eleanor Rucia
[email protected]I love the pop of color that the carrots add to this salad.
Stars Jewelry
[email protected]This salad is a great make-ahead dish. You can make it the day before and it will still be delicious.
Abubker BOOS
[email protected]I'm not a huge fan of carrots, but I really enjoyed this salad. The dressing is what really makes it.
Abuzarri Yahya
[email protected]This salad is so easy to make, and it's a great way to get your kids to eat their vegetables.
Seth Spradlin
[email protected]I love the simplicity of this salad. It's just a few ingredients, but they come together to create something really special.
Haqnawaz ali
[email protected]This salad is a great way to use up leftover carrots.
Zahoor gaming
[email protected]I've made this salad several times now and it's always a hit. It's the perfect side dish for any occasion.
Chadnan Jutt
[email protected]This is my new favorite salad! It's so easy to make and it's always a crowd-pleaser.
Wakar Khan
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor.
Romanian final Boss
[email protected]This salad is so refreshing and flavorful! The combination of the sweet carrots, tangy vinegar, and salty cheese is perfect.