Zuppa Toscana - Tuscan Soup: Recipes from Italy's Tuscany central region!

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Mixed Green Salad

In Florence you'll find it on restaurant menu's as Catherine de Medici's Salad (Insalata di Caterina) or as a renaissance salad, history books say it used to be Catherine's favorite salad. You'll have to eyeball the quantities on this one, since I've never measured them.


  • mixed salad greens (lettuce, chicory, corn salad, radicchio, etc. - at least 3 varieties)
  • soft Tuscan pecorino cheese
  • hardboiled eggs (1/2 per person), sliced
  • anchovies packed in oil
  • capers
  • red wine vinegar
  • extra-virgin olive oil
  • salt and freshly ground pepper, to taste
  1. Wash the different varieties of salad (at least 3), dry well and place in a large salad bowl (a wooden bowl is ideal and typical for this dish).
  2. Add the pecorino cut into small cubes or slices, little pieces of anchovy fillet and a few capers.
  3. Salt, pepper lightly and dress with oil and vinegar, toss well and serve immediately, decorated with slices of hardboiled eggs.

Buon appetito!

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