Tricolore Salad with Parmigiano Reggiano Cheese

A salad in the colors of the Italian flag to complete your Italian meal. Serve as an appetizer, or as a salad with your main course.
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Prep 30 minutes
Cook 10 minutes
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people
Chef devparm

Tricolore Salad with Parmigiano Reggiano Cheese

A salad in the colors of the Italian flag to complete your Italian meal. Serve as an appetizer, or as a salad with your main course.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 30 minutes
Cook 10 minutes
Print Recipe
people
Chef devparm
Ingredients (12 people)
4 cups Arugula
6 Belgian endives
1 head Radicchio
1/4 cup Lemon Juice
1/2 tbsp Champagne Vinegar or white wine vinegar
1/2 tsp. Salt
1/4 tsp. Thyme Freshly Chopped
1/3 cup Olive Oil
12 oz. Parmigiano Reggiano
Directions
  1. Prep your salad ingredients in three separate bowls. Remove any woody stems from the arugula leaves and put into the first bowl. Halve the endives lengthwise, slice into half-inch pieces and put into the second bowl. Halve the radicchio and then slice each half into thin ribbons. Put into the third bowl.
  2. In a mixing bowl combine the lemon juice, vinegar, salt and thyme. Whisk well to combine. Slowly drizzle in the olive oil until the dressing is fully emulsified and the flavor is somewhat acidic but balanced.
  3. Dress each of the three salad components separately and season with salt to taste.
  4. On each plate, form three bands of the different salads (like the Italian flag) and, using a vegetable peeler, shave thin “curls” of Parmigiano Reggiano cheese over the top.
Ingredients (12 people)
4 cups Arugula
6 Belgian endives
1 head Radicchio
1/4 cup Lemon Juice
1/2 tbsp Champagne Vinegar or white wine vinegar
1/2 tsp. Salt
1/4 tsp. Thyme Freshly Chopped
1/3 cup Olive Oil
12 oz. Parmigiano Reggiano
Directions
  1. Prep your salad ingredients in three separate bowls. Remove any woody stems from the arugula leaves and put into the first bowl. Halve the endives lengthwise, slice into half-inch pieces and put into the second bowl. Halve the radicchio and then slice each half into thin ribbons. Put into the third bowl.
  2. In a mixing bowl combine the lemon juice, vinegar, salt and thyme. Whisk well to combine. Slowly drizzle in the olive oil until the dressing is fully emulsified and the flavor is somewhat acidic but balanced.
  3. Dress each of the three salad components separately and season with salt to taste.
  4. On each plate, form three bands of the different salads (like the Italian flag) and, using a vegetable peeler, shave thin “curls” of Parmigiano Reggiano cheese over the top.