Tri Colore Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 142
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 6
- Sodium
- 283
- Total: 10 min
- Active: 10 min
Ingredients
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small shallot, finely diced
1 small clove garlic, grated
3 cups roughly chopped radicchio (from 1 small head)
2 large handfuls arugula (about 3 cups)
2 small Belgian endive, sliced
1 bulb fennel, trimmed and thinly sliced
1/3 cup shaved Parmesan
Directions
- Add the olive oil, lemon juice, rice vinegar, salt, pepper, shallot and garlic to a large salad bowl. Whisk to combine. Add the radicchio, arugula, endive and fennel to the dressing and toss to combine. Top with the shaved Parmesan. Serve immediately.