Insalata di Campo

Name: Insalata di Campo (Wild Salad)
Yield: For 4
Cuisine: Italian
Ingredients: 2 tbsp balsamic vinegar; salt and pepper; salt and pepper; 300 g (10½ oz) trimmed weight of the following wild leaves, or any combination of them: dandelion, rocket, wild garlic, tender nettle leaves, lamb’s lettuce or whatever you fancy; 300 g (10½ oz) trimmed weight of the following wild leaves, or any combination of them: dandelion, rocket, wild garlic, tender nettle leaves, lamb’s lettuce or whatever you fancy; 300 g (10½ oz) trimmed weight of the following wild leaves, or any combination of them: dandelion, rocket, wild garlic, tender nettle leaves, lamb’s lettuce or whatever you fancy; 300 g (10½ oz) trimmed weight of the following wild leaves, or any combination of them: dandelion, rocket, wild garlic, tender nettle leaves, lamb’s lettuce or whatever you fancy; small bunch of spring onions; 4 tbsp extra-virgin olive oil; 30 g (1 oz) anchovy fillets, reduced to a pulp; 1 garlic clove, very finely chopped; 300 g (10½ oz) trimmed weight of the following wild leaves, or any combination of them: dandelion, rocket, wild garlic, tender nettle leaves, lamb’s lettuce or whatever you fancy; 300 g (10½ oz) trimmed weight of the following wild leaves, or any combination of them: dandelion, rocket, wild garlic, tender nettle leaves, lamb’s lettuce or whatever you fancy

Wild Salad

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

A popular springtime activity for many people is roaming the fields to collect the first tender leaves of the dandelion and other wild herbs for a hearty salad. With all the pollution nowadays, however, it is necessary to go to remote fields deep in the countryside to be sure of collecting something worth eating.

Ingredients

300 g (10½ oz) trimmed weight of the following wild leaves, or any combination of them: dandelion, rocket, wild garlic, tender nettle leaves

Method

Thoroughly wash all the leaves and pat or spin them dry. Chop the spring onions into small chunks and arrange on a serving dish mixed with the leaves.

In a small bowl, put the oil, anchovies, garlic and balsamic vinegar with salt and pepper to taste. Mix well and pour over the salad. Toss to mix again and serve.