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.
Servings Prep Time
12people 30minutes
Cook Time
10minutes
Servings Prep Time
12people 30minutes
Cook Time
10minutes
Ingredients
Instructions
  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.
Recipe Notes
Nutrition Facts
Tricolore Salad with Parmigiano Reggiano Cheese
Amount Per Serving
Calories 189 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 258mg 11%
Potassium 125mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 3%
Vitamin C 11%
Calcium 37%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.