What’s the citronette ratio?

2 parts lemon juice to 3 parts extra virgin olive oil, plus sea salt and black pepper.

How do I keep greens crisp?

Wash, spin dry thoroughly, and keep chilled. Dress right before serving.

Salt the citronette, not the greens. Add dressing just before serving to avoid wilting.

Can I use aged balsamic?

Yes—pair with peppery greens like arugula or over shaved Parmigiano and artichokes.

Italian Salads (Insalate) | Fresh, Seasonal & Authentic

Italian salads celebrate peak-season produce with minimal, high-quality dressing—usually a bright lemon citronette or aged Aceto Balsamico with excellent extra virgin olive oil. Below are a few favorite insalate to inspire your table.

Browse Salad Recipes Work with Chef David

Raw asparagus with fresh porcini mushrooms

Shaved fennel with arugula (rucola)

Mango & shrimp salad

Lamb's lettuce with roasted beets, gorgonzola, candied almonds and sautéed shrimp

Soncino with beets, gorgonzola, candied almonds & sautéed shrimp

Shaved baby artichokes with Parmigiano Reggiano

Shaved baby artichokes & Parmigiano Reggiano

Borlotti bean salad with albacore tuna, calamari and shrimp in lemon citronette

Borlotti beans with albacore, calamari & shrimp (lemon citronette)

Typical Italian Salads

Raw asparagus & fresh porcini mushrooms
Shaved fennel with arugula (rucola)
Baby artichokes carpaccio with Parmigiano Reggiano

Borlotti beans with seafood and lemon citronette
Mixed organic greens (escarole, butter lettuce, dandelion)
Shrimp & mango salad

How to Make Lemon Citronette

Combine: Whisk 2 parts lemon juice with a pinch of sea salt & black pepper.
Emulsify: Stream in 3 parts extra virgin olive oil while whisking.
Adjust: Taste and balance acidity/salt. Optional: a touch of Dijon.

Recipe Cards

Shaved Fennel & Arugula (Citronette)

Prep: 10 min · Yield: 4 servings

Ingredients

1 large fennel bulb, shaved thin
2 cups arugula (rucola)
2 tbsp EVOO · 1 tbsp lemon juice
Sea salt & black pepper · shaved Parmigiano (optional)

Steps

Toss fennel & arugula with lemon, salt, pepper.
Stream in EVOO; finish with Parmigiano.

Est. per serving: 120 kcal · F 9 g · C 6 g · P 3 g · Na 160 mg

Borlotti Beans with Albacore, Calamari & Shrimp

Prep: 20 min · Yield: 4 servings

Ingredients

2 cups cooked borlotti beans (rinsed)
120 g albacore · 120 g calamari · 120 g shrimp
3 tbsp EVOO · 1½ tbsp lemon juice
Parsley, sea salt, pepper

Steps

Poach seafood gently; cool.
Toss beans, seafood, parsley with lemon/EVOO; season.

Est. per serving: 290 kcal · F 10 g · C 23 g · P 26 g · Na 360 mg

Raw Asparagus & Fresh Porcini (Lemon Citronette)

Prep: 15 min · Yield: 4 servings

Ingredients

300 g thin asparagus, shaved
120 g porcini, thinly sliced
25 g Parmigiano, shaved
3 tbsp EVOO · 1½ tbsp lemon juice
Sea salt & pepper · parsley (opt.)

Steps

Shave asparagus, slice porcini.
Whisk lemon, salt, pepper; whisk in EVOO. Toss and finish with Parmigiano.

Est. per serving: 140 kcal · F 10 g · C 5 g · P 6 g · Na 180 mg

Segato di Carciofi — Baby Artichoke Carpaccio

Prep: 20 min · Yield: 4 servings

Ingredients

8 baby artichokes, shaved thin
2 tbsp lemon juice + acidulated water
4 tbsp EVOO
40 g Parmigiano, shaved
Sea salt & pepper · herbs (opt.)

Steps

Trim/shave artichokes; hold in acidulated water.
Drain; toss with lemon, EVOO, salt, pepper. Plate with Parmigiano & herbs.

Est. per serving: 185 kcal · F 16 g · C 6 g · P 7 g · Na 220 mg

Mango & Shrimp Salad (Lemon Citronette & Mint)

Prep: 20 min · Yield: 4 servings

Ingredients

300 g shrimp, cooked & chilled
1 large mango, diced
1 small cucumber (or shaved fennel), diced
2 tbsp EVOO · 1½ tbsp lemon juice · ½ tsp zest
Mint or basil, chopped · salt, pepper (chili flakes opt.)

Steps

Combine shrimp, mango, cucumber.
Whisk lemon, zest, salt, pepper; whisk in EVOO. Toss, fold in herbs, season.

Est. per serving: 235 kcal · F 9 g · C 17 g · P 21 g · Na 360 mg

Keep Exploring

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