Arugula, Radicchio And Escarole Salad
A colorful medley of fresh greens combined with a zesty vinaigrette creates a vibrant and flavorful salad that is both simple to make and delightful to eat. The combination of baby arugula, radicchio, escarole, and parsley provides a variety of textures and flavors, while the homemade vinaigrette adds a tangy and savory touch to tie everything together. This salad is perfect for a light and refreshing addition to any meal.
— Constant Cookbook
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 Tbs. red wine vinegar
- 2 tsp. balsamic vinegar
- 1/2 tsp. sea salt
- 1 cup baby arugula leaves
- 1/2 head radicchio, torn into bite-size pieces
- 1 head escarole, pale yellow inner leaves only,
- torn into bite-size pieces
- 1/2 cup fresh flat-leaf parsley leaves
Instructions
- In the bottom of a salad bowl, using a fork, gently mix together the olive oil, red wine vinegar and balsamic vinegar. Mix in the sea salt.
- Add the arugula, radicchio, escarole and parsley but do not toss. Just before serving, toss to coat the greens with the vinaigrette. Serve immediately. Serves 6.
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