Tricolore Chopped Salad Recipes

TRICOLORE CHOPPED SALAD

Steps:

• Make the dressing: In a medium bowl, whisk the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the crumbled gorgonzola. Let the dressing sit at room temperature for 10 minutes to let the flavors mingle, or refrigerate until ready to use.
• Make the salad: In a large bowl, combine the radicchio, endive, kale, dates and toasted walnuts. Add the dressing and toss gently until evenly coated. Ribbon the prosciutto on a serving platter and mound the salad on top. Top with shaved gorgonzola.
• To make shaving the gorgonzola easier, freeze a piece of the cheese for at least 2 hours, then use a vegetable peeler to shave some over the salad.

TRICOLORE SALAD WITH ORANGES

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.

CHARRED TRICOLORE SALAD

Steps:

• Whisk the mustard and the vinegar together in a mixing bowl. Whisking constantly, add 2-3 tablespoons of the oil in a thin stream until the mixture thickens. Then in a steady stream, whisk in the remaining oil. Season with salt and pepper to taste. If desired, you can thin the vinaigrette by whisking in a few drops of water.
• Preheat a gas grill to medium high, or preheat a grill pan on top of the stove to medium. Grill the radicchio and endive, uncovered, until they begin to wilt and char but are still holding their shape, 5 to 7 minutes, turning occasionally and brushing with the dressing leftover in the bottom of the mixing bowl. Place the radicchio and endive in a large bowl and add the vinaigrette and oregano. Toss to coat.