Attributed to Italian noblewoman Catarina de’ Medici, who became queen of France, our L’Insalata de Catoriana is a misticanza, a mixed salad of lettuces, fennel fronds, and edible blooms tossed with a lemon-Dijon vinaigrette.
L’Insalata de Catoriana
Makes 6 to 8 servings
Ingredients
- 3 medium garlic cloves
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 anchovy fillets, packed in oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ cup extra-virgin olive oil
- 3 cups arugula
- 3 cups torn red leaf lettuce
- 1 small head radicchio, trimmed and thinly sliced
- ½ cup thinly sliced fennel bulb
- ¼ cup torn fennel fronds
- Edible flower petals*
- 3 to 4 soft-cooked eggs, halved
Instructions
- Using the flat side of a knife or a mortar and pestle, make a paste of garlic, salt, pepper, and anchovies.
- In a small bowl, whisk together garlic paste, mustard, and lemon juice. Slowly whisk in olive oil until combined.
- To a large bowl, add arugula, red leaf lettuce, radicchio, and sliced fennel and fronds; toss with enough dressing to lightly coat leaves. Sprinkle with petals and top with eggs. Serve immediately with any additional dressing.
Notes
*We used petals from Gourmet Sweet Botanicals, gourmetsweetbotanicals.com.
