Via Carota is one of the hardest reservations to snag in the city – which is why I’m happy I have their cookbook to hold me over until I can return!
On my last (and only) visit, the one dish I noticed on nearly every table was this Insalate Verde – it’s hard to miss a pile of greens stacked a foot off the plate. It’s a popular starter for a reason – a simple salad that’s the perfect way to kick off the meal and leaves plenty of room for their divine pasta.
The vibrant salad is composed of butter and gem lettuce, frisee, watercress, and endive all dressed in Via Carota’s vinaigrette containing shallot, garlic, thyme, and sherry vinegar.
As is true with many of Ina recipes, this is a lesson in restraint – allowing each ingredient to shine but also complementing each other well.
Book: Via Carota Cookbook, page 24
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: extra virgin olive oil
Pricey Ingredients: —
Hard-to-find: —
Recipe on Food52.com
