Triestine Salad { Insalata Triestina }

   Learning about a particular cuisine and the products used in it is fun and rewarding. . . but with this knowledge can come a bit of confusion.  For instance, if you say radicchio to most people, they envision streaky-leafed red and white lettuce that Italians call radicchio di Chioggia. Chioggia is a fishing port in the Venetian lagoon. This red-leafed radicchio is also known as radicchio di Treviso, radicchio trevigiano, or insalata trevigiana. See. . .confusing isn’t it?

Trieste Canal

In most of Italy, if you just say radicchio , they will think that you are speaking of mild local greens . . . not to one single green. . .  but a series . . . each having its own season. So to keep with the spirit of freshness in the salad, I used an organic baby leaf mix which included: baby red romaine, baby arugula, baby green chard, baby red chard, red radicchio, frisee, Swiss chard, baby spinach, baby kale, baby red mustard, and a few others I hadn’t even heard of.

In Trieste, the city near where I was born, the greens are the very basis of the salad although it will also include red or brown beans such as pinto or kidney. The beans provide the fleshy sweetness that goes well with the radicchio. Beans are an integral part of the salad ingredients in the Fruili-Venezia Giulia region. I have topped this salad with Triestine Sauce {Salsa Triestina} which I think compliments the fresh taste.

Triestine Salad {Insalata Triestina}

Very often when you are served a dish in the Fruili-Venezia Giulia region you will have one or more of the ingredients sprinkled on the edge of the plate. It is a way of saying that this is part of the distinct flavor. . .or instead of sprinkling the ingredient on top of the dish, you can decide how much of that ingredient you want to pick up per forkful. Next time a waiter asks if you would like for him to add freshly ground pepper to your food, ask him to grind the pepper around your plate rather than on top.

Triestine Salad {Insalata Triestina}

This is a very healthy salad comprising of organic mixed baby greens, carrots, and red or brown beans seasoned with onion and dill.

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Prep Time: 9 hours 4 minutes

Cook Time: 9 hours 4 minutes

Author: Marisa Franca @ All Our Way

Ingredients

• 1 1/2 cups cooked pinto kidney, cranberry, or other red or brown beans, at room temperature (may use canned beans that are well drained)
• 2 Tablespoon finely minced onion
• 2 Tablespoon dill leaves no stems plus additional dill leaves for sprinkling around plate
• 8 ounces organic mixed baby spring mix
• 4 ounces savoy cabbage cut into small pieces
• 1 cup grated fresh carrot use the sweetest and youngest you can find
• Salsa Triestina for Dressing

Instructions

• Combine the beans, onion, and dill and let sit for 1 hour
• You can either combine all the baby greens, chopped cabbage, carrots and beans in a big bowl and toss, or you can make individual portions by making a bed of the baby greens and chopped cabbage on each plate. Top with a spoonful of beans in the middle and surround the mixed greens with the carrots, sprinkling the dill around the outside.
• Serve with the Salsa Triestina to dollop on top of the salad.

Notes

• This is a very easy and healthy dish. It works out very well as a light luncheon or dinner plate as well as a smaller side salad.

Nutrition

Serving: 4g

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