Tri Color Salad Arugula Radicchio And Fennel Salad Recipes

INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES

Steps:

• Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
• Combine lettuces together in a large bowl. Toss with dressing just before serving. Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.

TRI-COLOR SALAD (ARUGULA, RADICCHIO, AND FENNEL SALAD)

Steps:

• Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss.

ARUGULA, RADICCHIO AND PARMESAN SALAD

Steps:

• Place the arugula, radicchio and endive in a medium bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.

TRI COLORE SALAD WITH FENNEL

Steps:

• Combine all the lettuces in a large salad bowl. Place fennel fronds in a small bowl. Zest the orange over the fronds and add the shallot. Add the vinegar to the shallots and let stand 10 minutes. Peel the orange and chop it. Add the sliced fennel and oranges to the salad. Whisk extra-virgin olive oil into dressing to combine. Dress salad, toss and season with salt and pepper, to taste.

TRI COLORE SALAD

Steps:

• Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.

TRI COLORE SALAD

Steps:

• Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
• Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
• Top with shavings of Parmesan.

GRILLED "TRICOLORE" SALAD WITH RADICCHIO, FENNEL AND PARSLEY

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. Brush the cut sides of the radicchio and fennel with olive oil and season with salt and pepper. Grill the radicchio with one of the cut sides down and the fennel over moderately high heat until the radicchio is charred and the fennel has dark brown grill marks, about 2 minutes. Turn the radicchio so the other cut sides are down and flip the fennel and grill for about 2 minutes longer.
• Transfer the radicchio and fennel to a cutting board and let cool slightly. Thinly slice the radicchio crosswise, discarding the core. Slice the fennel lengthwise 1/3 inch thick and discard the core.
• In a bowl, whisk the vinegar with the mustard and honey. Gradually add the 1/4 cup of olive oil in a thin stream, whisking. Add the radicchio, fennel and parsley leaves to the dressing and toss well. Season with salt and pepper. Transfer the salads to plates. Using a vegetable peeler, shave some pecorino on top, then serve.