Milanese Mixed Salad

The head notes for Milanese Mixed Salad say that they (the editors, one presumes?) ate this salad all over town when they went to Milan.

I also have fond memories of a certain type of composed salad we ate as a family just about everywhere we went in Belgium and France, when we lived there in the early eighties. Same colors, same texture, same idea. The only difference was that they kept their veggies seperated--a little mound of shredded carrots, a little mound of what I thought at the time was red cabbage, etc.

This salad pretty much fits the bill for satisfying that memory/taste fulfillment thing. The flavors are a little stronger (I don't remember arugula), but the idea is the same--who needs lettuce to make a salad?

Boy is it pretty.



This recipe is not on Epicurious, but here's the basic idea. Shred carrots, thinly slice raddichio and arugula so that you get equal parts of all three.

Make a basic vinaigrette--white wine vinegar, olive oil, salt and pepper. Toss with veggies.

That's it! Tasty, healthy, beautiful.