Insalata Tricolore
Arugula, Belgian endive and radicchio tossed in lemon-champagne vinaigrette and shaved Parmesan
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.