Insalata Cruda

Michael White

Marea - NYC

This picnic-friendly salad was created by Michael White, chef of Marea, the 2010 JBF Award Winner for Best New Restaurant, in conjunction with Mercedes-Benz.


  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup of olive oil
  • 6 large radishes, thinly sliced
  • 1 fennel bulb, cored and thinly sliced
  • 1/2 pound asparagus, thinly sliced on the bias

  • 1 large carrot, finely julienned

  • 1/2 small seedless cucumber, peeled and cut into 1/2-inch chunks

  • 1 head of Boston lettuce, torn into bite-size pieces
  • 2 tablespoons shredded basil leaves

  • 1 tablespoon coarsely chopped tarragon

  • Salt and freshly ground black pepper


In a large bowl, whisk the white balsamic vinegar with the Dijon mustard and the 1/4 cup of olive oil; season with salt and black pepper. Add the radishes, fennel, asparagus, carrot, cucumber, lettuce, basil, and tarragon and toss gently to coat. Serve the salad right away.


4 servings