Tricolor Salad With Bresaola And Ubriaco Cheese (Insalata Tricolore)
This vibrant salad combines the bitterness of radicchio, the crispness of butter lettuce, and the peppery bite of arugula, all tossed together with tangy artichoke hearts and savory <i>bresaola</i>. Crowned with crumbled Ubriaco cheese and a drizzle of olive oil and balsamic vinegar, this dish is a celebration of flavors and textures that will delight your taste buds.
— Constant Cookbook
Ingredients
- 1 head butter lettuce, leaves separated and torn into large pieces
- 1 head radicchio di Chioggia, cored, leaves torn into large pieces
- About 4 oz. wild or baby arugula
- 1 cup drained jarred or canned artichoke hearts, halved or quartered
- 6 very thin slices
- (air-cured beef), cut crosswise into thin strips
- 1/3 cup sliced almonds
- 1 1/2 oz. crumbled Ubriaco cheese, plus more for garnish
- 3 to 4 Tbs. extra-virgin olive oil
- 2 Tbs. aged balsamic vinegar or fresh lemon juice
- Fine sea salt and freshly ground pepper, to taste
Instructions
- In a large serving bowl, combine the lettuce, radicchio and arugula and toss to mix. Add the artichoke hearts, <i>bresaola</i>, almonds and the 1 1/2 oz. cheese and toss gently. Drizzle just enough of the olive oil over the salad to thoroughly coat but not saturate the greens. Sprinkle with the vinegar and season with salt and pepper. Toss again gently.
- Garnish with a few more crumbles of cheese and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Rustic Italian</i>, by Domenica Marchetti (Weldon Owen, 2011).
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