Mista Salad Recipes

QUICK AND EASY PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
• While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
• Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

MISO DRESSING

Steps:

• In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.

MISO SALAD DRESSING

Steps:

• Place the miso paste, water, vegetable oil, onion, honey, and white vinegar into a blender. Blend until smooth. Transfer the dressing to an airtight container and refrigerate until ready to use.

INSALATA MISTA ITALIANA

Steps:

• Chianti Vinaigrette: In a heavy-bottomed pot, heat and reduce the Chianti to 1/4 of its volume.
• Pour into a mixing bowl; whisk in the vegetable stock and vinegar.
• Add sugar, garlic, shallots, parsley, salt, and pepper. Let steep for 30 minutes. Slowly whisk in the olive oil. Taste and adjust seasonings if necessary.
• Salad: Divide and arrange the mezclun on two salad plates.
• Top with the remaining salad ingredients.
• Drizzle with the vinaigrette. Garnish with the fresh basil.
• Preparation time does not include roasting the bell pepper or preparing the vinaigrette.

INSALATA MISTA

Steps:

• Mix dressing ingredients in a jar, shaking to combine.
• Rough chop basil and oregano. Place salad ingredients in a bowl, except cheese.
• Toss with dressing, and top with cheese.

MIXED SALAD (INSALATA MISTA)

Steps:

• 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.
• 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. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
• Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
• Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

INSALATA MISTA

Steps:

• Using vegetable peeler and working over large bowl, cut carrot into long thin ribbons. Add lettuce, radicchio and fennel. Drizzle olive oil and lemon juice over salad and toss to coat. Season salad to taste with salt and pepper.

MISTA SALAD

Steps:

• For the dressing: Place the Roasted Garlic in the pitcher of a small blender or food processor. Add the lemon juice, olive oil, mustard and salt. Puree on medium high until emulsified and smooth.
• For the salad: Place the cherry tomatoes, Treviso, fennel and salt in a large bowl. Drizzle with the dressing. Using two wooden spoons, toss well to coat. Sprinkle with the Parmigiano-Reggiano shavings and the crispy capers and serve.
• Preheat the oven to 350 degrees F.
• Cut the top third off the head of garlic and discard. Place the remaining head in the center of a piece of aluminum foil large enough to wrap around it like a pouch. Drizzle it with the olive oil, sprinkle with the salt and close the edge up around the top, sealing it well. Roast until the garlic is lightly browned and very soft, 45 minutes. Allow to cool slightly before squeezing the garlic from the bottom to the top to remove all the cloves.