Tricolore Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 165
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 7
- Sodium
- 152
- Total: 15 min
- Active: 15 min
Ingredients
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 tablespoon sherry or chardonnay vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 cups loosely packed coarsely chopped mature arugula, or whole baby arugula leaves
1 endive, sliced crosswise into thin ribbons
1/2 head radicchio, cored and sliced into thin ribbons
2 tablespoons grated Parmesan, plus additional for garnish
2 tablespoons grated Pecorino-Romano, plus additional for garnish
Directions
- In a measuring cup or bowl, combine the mustard, honey, vinegar and salt and pepper to taste. While whisking, slowly drizzle in the oil until the vinaigrette is emulsified.
- Toss the arugula, endive and radicchio together in a large bowl. Add salt and pepper to taste and the vinaigrette and toss again to coat evenly. Add the grated cheeses and toss again. Top with freshly-grated cheese.