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Insalata Tricolore
Insalata Tricolore
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Prep Time:
25 minutes
Total Time:
25 minutes
An irresistible Italian salad with arugula, endive, radicchio, pine nuts, and Parmesan, coated in tangy mustard oregano dressing.
Ingredients:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • 1 cup chopped radicchio
  • 1 cup chopped Belgian endive leaves
  • 2 cups chopped arugula
  • 0.25 cup freshly grated Parmigiano-Reggiano cheese
  • 0.25 cup toasted pine nuts
Instructions:
  • In a small bowl, combine mustard, red wine vinegar, and chopped oregano. Slowly whisk in the olive oil until the vinaigrette is smooth and creamy. Add salt and pepper to taste. Set the vinaigrette aside.
  • Combine radicchio, Belgian endive, arugula, Parmigiano-Reggiano cheese, and pine nuts in a large salad bowl. Drizzle vinaigrette over the salad and gently mix to coat evenly. Plate the salad on four chilled plates and serve.

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