Via Carota Insalata Verde: Maybe the Best Salad You’ll Ever Have

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We make this recipe for two servings at a time, but it can easily be doubled or tripled. 



For the salad:

  • A head of butter lettuce such as Bibb or Boston  (you want tender, crispy leaves)
  • A Small Belgian endive
  • A bunch watercress
  • Romaine

For the Via Carota vinaigrette:

  • 1/2 small shallot, minced
  • 1 tablespoon aged sherry vinegar
  • 1 teaspoon warm water
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon thyme leaves, stripped
  • 1 small clove garlic, minced
  • Salt to taste
  • Freshly ground black pepper to taste


For the salad:

  1. Wash all the greens, pat dry with a paper towel, and then wrap in clean dish towels.
  2. Trim the root off the butter lettuce and separate the whole leaves
  3. Slice the endive on the bias
  4. Cut the large leaves of romaine in half and slice on the bias
  5. Trim the watercress leaving only the long tender stems

For the vinaigrette:

  1. Mince the shallot, place in a fine mesh strainer, and rinse with cool water.  
  2. Put the shallot in a bowl, and add the vinegar and warm water.
  3. Whisk in the oil, mustards, thyme, garlic, and a pinch of salt to taste.

Serving the salad:

  1. In a large bowl, mix all the greens.
  2. Take a generous handful of greens, place it on a plate, and add a bit of salt and pepper to taste.
  3. Add a generous drizzle of dressing.
  4. Add another handful of the mixed greens and drizzle with more dressing.
  5. Repeat until you have the desired amount of salad, and serve immediately.


You will likely have some leftover dressing. Place in an airtight container and store in the fridge.

For the leftover greens, just wrap them in a plastic bag or airtight container and store them in the fridge for a few days.