Tri Colore Salad
Colorful and Bold Flavor
- Servings: 4.
Tri colore means "three colors" and refers to the red, green and white Italian flag. In this classic salad, three salad greens -- Belgian endive, radicchio and arugula -- have enough bold flavor to be the salad's sole ingredients. Tear them into generous bite-sized pieces and toss with a simple oil and vinegar dressing.
- 2 large Belgian endives
- 1 large head of radicchio
- 2 to 3 cups of arugula, either large leaf or baby
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- Freshly ground pepper
- Wash and meticulously dry the arugula. If the leaves are not pre-washed rinse them carefully because arugula can be sandy. Dry with a salad spinner or paper towels. If the leaves are large, tear into large, bite-sized pieces.
- Tear the radicchio into large bite-sized pieces.
- Trim the base off the endives and slice into half-inch pieces.
- Combine all the greens in a salad bowl.
- In a small bowl add the vinegar, salt and several grinds of black pepper. Use a fork to stir until the salt dissolves. Add the olive oil and whisk with the fork until emulsified. Pour as much as needed to dress the salad into the greens and toss to coat.
- Serve immediately.