Insalata di Campo (Mixed Wild Leaf Salad)
Adapted from the River Café Cookbook Green, Ebury Press.
A large bowl of mixed leaves which could include whatever is available, so long as it is young and tender, including lettuce, chicory, endive, rocket, cavolo nero, beet root, radish, dandelion, spinach, valeriana (lamb's lettuce) and mint. Greens with a slightly bitter taste are typical.
100ml best extra virgin olive oil
Juice of a large lemon
Salt and freshly ground black pepper
2 or more teaspoons of balsamic vinegar
Mix the oil with the lemon juice, season, and pour over the leaves. Toss to coat each leaf, then drizzle over the balsamic vinegar and serve immediately. (Serves 6)