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Misticanza Salad


6 cups mixed lettuce/chicories/greens of your choice (arugula, spinach, endive, radicchio, frisee, baby green and/or red leaf lettuce)

1/2-1 cup mixed herbs, chopped (parsley, chives, cilantro, mint, carrot tops, fennel fronds, scallions, and/or celery leaves)

1/2 bulb fennel or 1/2 shallot, minced

1 large watermelon radish, peeled and quartered

Juice of 1/2 lemon

4 tablespoons highest quality extra-virgin olive oil

Salt and freshly cracked black pepper to taste


  1. Chop or tear the lettuce/chicories/greens into 1- to 2-inch pieces. Using a mandoline, slice the fennel bulb (or shallot) and radishes extremely thinly.
  2. In a large bowl, add all the lettuce/chicories/greens. Then add fennel (or shallot), and radish slices. Coarsely chop the herbs, then add them to the bowl and toss.
  3. Add salt and pepper to taste, then squeeze the juice of a quarter lemon over the salad. Drizzle with the olive oil, toss, and serve immediately before the greens begin to wilt.