Insalata tricolore
Insalata tricolore
Rating: (1 rated)
Recipe Yield: Total time: About 40 minutes | Serves 6
9 anchovy fillets, minced 1/4 cup red wine vinegar 2 tablespoons lemon juice 2 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup best-quality olive oil 4 cups wild or baby arugula (about 1/4 pound) 4 cups frisee, center stems removed (about 1/4 pound) 4 cups radicchio, julienned (roughly one large head) Salt 5 tablespoons grated Parmigiano-Reggiano, divided

Step 1 To make the dressing, place the anchovies, vinegar, lemon juice, garlic, kosher salt and pepper in a small bowl and whisk to incorporate. Slowly add the olive oil into the dressing while whisking to emulsify. This makes about three-fourths cup dressing. Set aside.

Step 2 In a large bowl, add the arugula, frisee and radicchio, a dash of salt, 3 tablespoons of the Parmigiano-Reggiano and just shy of one-half cup of the dressing and toss well. Divide onto six salad plates and top each with the remaining Parmigiano-Reggiano (1 teaspoon for each salad). Serve immediately.

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