After a week of rich holiday food and celebration, and before another weekend of festivities to ring in the new year, we thought we’d toss in a nice, light, Italian tricolore salad! Representative of the Italian flag, this red. white, and green salad of arugula, endive and radicchio is light and elegant. We love the simplicity of this salad, served with lemon-Champagne vinaigrette and freshly shaved Parmesan. The peppery, crunchy and slightly bitter combination of lettuces complement each other so beautifully. You can use more or less of each lettuce as your heart desires!
The flavors and colors of this salad are so refreshing and delicious. The emerald green arugula has a nutty flavor, while the ruby red radicchio has a slight bitterness and the pale green and white of the endive offers a great crunch.
We like to cut the endive into 1/4 to 1/2-inch thick rings. Just cut off the root end and slice up the endive. For the radicchio, we like to slice it very thin to form red ribbons and the arugula leaves we leave whole. If your arugula leaves are especially large, you might want to tear them or snip them in half.
And, that’s it! Just toss these beautiful lettuces in the vinaigrette and top with shaved Parmi and you are good to go! Sometimes we like to toss in a few toasted pine nuts, too, because we love that flavor addition!
- 1/2 tsp. Dijon mustard
- 1/2 tsp. lemon pepper
- 1/8 tsp. white pepper
- 1 tsp. fresh lemon juice
- 2 tbsp. Champagne vinegar
- 1 tbsp. white wine vinegar
- 6 tbsp. extra-virgin olive oil
- Salt & Pepper to taste
- 2 heads Belgian endive, sliced into 1/4-inch rings
- 1 small head radicchio, thinly sliced
- 6 cups arugula leaves
- 1/4 cup shaved Parmesan
- 1/4 cup toasted pine nuts (optional)
- Toss all ingredients in a jar with a tight-fitting lid.
- Toss all ingredients in Lemon-Champagne vinaigrette. Garnish with shaved Parmesan and toasted pine nuts.