tricolore salad
Recipes
Soups & Salads
Tricolore Salad
This salad is called tricolore salad because it has all three colors of the Italian flag: red, white and green. It’s made with radicchio, endive and arugula, and they each bring something special to the party. Radicchio and endive are both bitter, but the endive also lends a sweet note, and they mix up beautifully with the pepperiness of the arugula. Too often, tricolore salad is overly oily and light on flavor. But this version utilizes chardonnay vinegar to brighten things up. I issue one warning if you are going to make this salad for yourself or guests: It is impossible to stop eating it because it’s just so flavorful and delicious!
Ingredients
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon honey
- 1 tablespoon sherry or chardonnay vinegar
- kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 cups loosely packed coarsely chopped mature arugula, or whole baby arugula leaves
- 1 endive, sliced crosswise into thin ribbons
- 1/2 head radicchio, cored and sliced into thin ribbons
- 2 tablespoons grated parmesan, plus additional for garnish
- 2 tablespoons grated pecorino-romano, plus additional for garnish
Directions
- In a measuring cup or bowl, combine the mustard, honey, vinegar and salt and pepper to taste. While whisking, slowly drizzle in the oil until the vinaigrette is emulsified.
- Toss the arugula, endive and radicchio together in a large bowl. Add salt and pepper to taste and the vinaigrette and toss again to coat evenly. Add the grated cheeses and toss again. Top with freshly-grated cheese.
