Tricolor Salad Alla Splendido Recipes

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TRICOLORE SALAD RECIPE



Tricolore salad recipe image

A tasty starter or snack full of Mediterranean flavours, this classic Italian dish mimics the colours of the nation's flag.

Provided by GoodtoKnow

Yield Serves: 6

Number Of Ingredients 8

3 large tomatoes, halved and thinly sliced
3 avocados, peeled, stoned and sliced
2 x 125g packs buffalo mozzarella, thickly sliced
3tbsp extra virgin olive oil
1tbsp balsamic vinegar
1tbsp clear honey
1 clove garlic, crushed
Basil leaves, to serve

Steps:

  • Divide the slices of tomato, avocado and mozzarella between six plates.
  • Whisk together the oil, vinegar, honey and garlic, then season. Drizzle the dressing over the salad and garnish with basil leaves. Serve immediately.

Nutrition Facts : @context https, Calories 340 Kcal, Fat 32 g, SaturatedFat 11g g

INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES



Insalata Tricolore: Italian Salad with 3 Lettuces image

A wonderful, simple, leafy salad with three lettuces, lemon dressing and parmesan cheese. A great side salad with virtually any meal and the perfect salad for an Italian meal.

Provided by Lisa

Categories     Salad

Time 15m

Yield 8

Number Of Ingredients 10

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons dijon mustard
1 small garlic clove, finely minced (1/4 teaspoon)
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
8 cups arugula
2-3 heads endive, ends trimmed, cut into 1/4-inch slices crosswise
1 large head radicchio, cut in half, triangular core removed, cut into large, (1-inch) dice. (see instructions in the notes below)
Thin shavings of fresh Parmesan cheese, using your vegetable peeler or 3-4 tablespoons of finely-grated fresh parmesan cheese. (I recommend Parmigiano Reggiano)

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.

Nutrition Facts : Calories 112 calories, Sugar 0.9 g, Sodium 140 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 4.5 g, Protein 2.3 g, Cholesterol 0 mg

THREE COLOR SALAD: INSALATA TRI COLORE



Three Color Salad: Insalata Tri Colore image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 hearts romaine lettuce
1 medium head radicchio
1 medium bulb endive
1 /3 cup (4 glugs) extra-virgin olive oil
1 small shallot, minced
3 tablespoons (3 splashes) balsamic vinegar
Coarse salt and black pepper

Steps:

  • Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise. Combine greens in a salad bowl.
  • Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar. Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste.

TRICOLOR SALAD ALLA SPLENDIDO



Tricolor Salad alla Splendido image

An Italian restaurant standard is kicked up a few notches in this recipe from Mario Carbone, the chef at Carbone restaurant in New York. If you find it hard to track down Italian frisée or various types of radicchio, you can substitute the usual trio of arugula, endive and radicchio. A helping of poached tuna adds richness and a hint of a salade niçiose.

Provided by Jeff Gordinier

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

8 ounces raw tuna steak
Salt and freshly ground pepper
1 lemon
2 bay leaves
2 cups plus 1/2 cup extra-virgin olive oil
8 ounces various types of radicchio, like Castelfranco, Tardivo, Treviso or Rosa di Gorizia
4 ounces frisée, Italian if possible
1/4 cup large capers (packed in salt, rinsed and soaked a half-hour)
1/3 cup small pitted olives, preferably taggiasca
1/2 cup golden raisins, rehydrated in 1 cup boiling water
2 tablespoons lime juice
1/4 cup chopped parsley
1 bunch chives, minced

Steps:

  • Cut tuna into 4 even portions; season both sides with salt and pepper. With a peeler, cut 4 long strips from skin of lemon; place in a small pot with the bay leaves and tuna. Add about 2 cups oil, or enough to just cover the tuna. Over medium heat, bring oil to about 140 degrees and gently poach for 10 minutes, adjusting or turning off heat to maintain temperature, until tuna is cooked through. Turn off heat and allow tuna to cool in the oil for 10 minutes. Cut into 1/4-inch slices.
  • Wash and dry all greens well. Keep leaves whole and place in a large bowl.
  • Heat remaining 1/2 cup oil in a small saucepan with the capers, olives and raisins. Once they begin to fry lightly and become aromatic, add tuna slices and pour mixture over the greens. Juice the lemon and add 2 tablespoons juice, along with lime juice, parsley and chives. Toss well and season with salt and pepper to taste. Divide among 4 plates and serve immediately.

TRI COLORE SALAD



Tri Colore Salad image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 spears endive, washed, dried, and coarsely chopped
1 small head radicchio, washed, dried, and coarsely chopped
About 1/3 pound baby arugula, washed, dried, and thinly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
Shaved Parmesan

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.

TRICOLORE SALAD WITH ORANGES



Tricolore Salad with Oranges image

Provided by Ina Garten

Time 25m

Yield 8 servings

Number Of Ingredients 11

1 cup shallots, peeled, thinly sliced in rings, and separated (2 to 4 shallots)
2 tablespoons apple cider vinegar
1 large radicchio, halved, cored, and shredded like slaw (12 ounces)
1 large endive, halved lengthwise, cored, and sliced crosswise 1/2 inch thick (8 ounces)
3 ounces baby arugula
4 navel oranges, peeled and sliced in 1/4-inch-thick half-rounds
2/3 cup pitted Kalamata olives
1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
1/2 teaspoon good Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
  • In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
  • In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

WILD MUSHROOM STOCK



Wild Mushroom Stock image

Provided by Jeff Gordinier

Categories     project

Time 1h45m

Yield 4 quarts

Number Of Ingredients 9

1/2 cup olive oil
4 quarts wild mushrooms, coarsely chopped
4 quarts white mushrooms, coarsely chopped
3 heads garlic, halved
4 cups chopped onion
4 cups chopped celery
1 1/2 cups moderately packed flat-leaf Italian parsley (including stems)
6 sprigs thyme
1 tablespoon black peppercorns

Steps:

  • Place an 8-quart or (preferably) larger casserole or stockpot over high heat, add the olive oil and heat until shimmering. Add the mushrooms and cook, stirring often, until they soften and release their liquid. Continue to cook until the liquid has evaporated and the mushrooms begin to brown; it may take about 45 minutes.
  • Add the garlic and cook until it begins to soften, about 3 minutes. Add the onions and celery and reduce the heat to medium. Sauté until the vegetables are tender, about 5 minutes.
  • Add the parsley, thyme and black peppercorns and about 7 quarts of water (should be just enough to cover). Simmer for 45 minutes and strain through a fine-mesh strainer into a heatproof bowl. Cool, cover and refrigerate; may be frozen for up to 3 months.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 1 gram

PANZANELLA WITH WINTER SQUASH AND SAGE



Panzanella With Winter Squash and Sage image

This cool-weather panzanella trades tomatoes for caramelized roasted squash. It is a great salad for a buffet, but you can also make a meal of it.

Provided by Martha Rose Shulman

Categories     salads and dressings, appetizer, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1/2 delicata or medium butternut squash (about 1 1/4 pounds), peeled if butternut, seeded and sliced into 1/4- to 1/2-inch-thick moons
8 tablespoons extra-virgin olive oil
Salt
8 ounces stale bread, torn into bite-size pieces (about 5 cups)
2 1/2 tablespoons red wine vinegar or sherry vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1 plump garlic clove, mashed to a paste in a mortar and pestle or put through a garlic press
3/4 cup thinly sliced celery
1/2 cup thinly sliced radishes
1 1/2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley
Ground black pepper
1 romaine lettuce heart, leaves rinsed, dried, and torn into smaller pieces
1 tablespoon chopped chives
1 ounce shaved Parmesan
1 tablespoon chopped fresh sage

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.
  • Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.
  • Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (1/4 cup) olive oil.
  • Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add 1/4 cup vinaigrette and toss together.
  • Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 21 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 415 milligrams, Sugar 4 grams, TransFat 0 grams

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