Tri-Color Salad
This was one of the first dishes that brought the taste of contemporary Italy to the Italian-American restaurant scene. It came into vogue in the early seventies when red radicchio and arugula became available in the States. While the Italians will toss any vegetable in their salads, I think the addition of endive was a play on the color of the red, green, and white Italian flag. This salad is a great base for additions, from walnuts and pine nuts to different cheeses and cold cuts, such as salami or turkey, and even fish such as tuna, shrimp, or poached whitefish.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Wash and dry the arugula, radicchio, and endive according to the directions on page 67. Store loosely covered in the refrigerator for up to one day.
Step 2
Tumble the greens into a serving bowl and season them lightly with salt and pepper. Drizzle enough olive oil over them, while tossing gently, to coat the leaves evenly and lightly. Drizzle the vinegar over the salad, while tossing gently, until the balance of oil and acidity is to your taste. Taste and season with additional salt and pepper if necessary.
