This green salad, a variation of misticanza, which takes advantage of the edible wild greens of the countryside around Rome, is meant to be a refreshing palate cleanser before dessert. Use the wildest salad greens you can find, though their cultivated cousins will do in a pinch. Raperonzoli (rampions), small white roots with leafy tops, which appear in Roman market stalls in the fall and winter, are popular additions. The dressing is mixed directly on the salad, never on the side, and should consist of the best extra-virgin olive oil and red wine vinegar you can find.
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