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+ servings

Insalata Tricolore

Arugula, Belgian endive and radicchio tossed in lemon-champagne vinaigrette and shaved Parmesan
Servings 6 Side Salads
Prep Time 10 mins

Ingredients

Lemon-Champagne Vinaigrette

  • 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

Tricolore Salad

  • 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)

Instructions

Lemon-Champagne Vinaigrette

  • Toss all ingredients in a jar with a tight-fitting lid.

Tricolore Salad

  • Toss all ingredients in Lemon-Champagne vinaigrette. Garnish with shaved Parmesan and toasted pine nuts.
Course: Salad