INSALATA TRICOLORE

INSALATA TRICOLORE (arugula, endive and radicchio, for four)

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2 bunches arugula, washed, dried and cut into long, narrow strips

2 endives, washed, dried and cut into long narrow strips

1 small head radicchio, washed, dried and shredded

1 ripe tomato, seeded and cut into narrow strips

1 red onion, peeled and cut into narrow strips

1 garlic clove, minced

2 tablespoons lemon juice

3 tablespoons balsamic vinegar

¼ teaspoon salt

¼ teaspoon ground white pepper

5 tablespoons extra-virgin olive oil


  1. Combine the arugula, endive, radiccio, tomato and onion in a salad bowl.
  1. Whisk together the garlic, lemon juice, vinegar, salt, pepper and olive oil.  Taste and adjust seasoning.  Toss the salad with the dressing just before serving.

 

NOTE:  The long narrow strips give this recipe an elegant presentation, but the salad tastes just as good and is probably more authentic minus the slicing and dicing.

 

 

adapted from the New York Times Magazine, October 26, 1987

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