Tricolore Salad
Enjoy a vibrant and flavorful salad bursting with a mix of distinctive bitter and peppery flavors. Crisp Treviso radicchio, delicate Belgian endive, and peppery arugula are tossed together with a tangy balsamic vinaigrette and then topped with shavings of rich Parmigiano-Reggiano cheese. This salad is perfect for bringing a burst of freshness and color to your table!
— Constant Cookbook
Ingredients
- 1 Tbs. balsamic vinegar
- Salt and freshly ground pepper, to taste
- 2 Tbs. extra-virgin olive oil
- 1/2 head Treviso radicchio, sliced crosswise 1/2
- inch thick
- 1 head Belgian endive, sliced crosswise 1/2 inch
- thick
- 1 cup arugula
- 1 oz. Parmigiano-Reggiano cheese, shaved into
- thin strips with a vegetable peeler
Instructions
- In a small bowl, whisk together the vinegar, salt and pepper. Add the olive oil in a slow, steady stream, whisking constantly until blended.
- In a large bowl, toss together the radicchio, endive and arugula. Add the vinaigrette and toss again. Adjust the seasonings with salt and pepper. Gently toss in the cheese. Serves 6.
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