Tricolore Salad

Tricolore Salad
Photo by Miki Duisterhof


  • 1 head radicchio, cut into thin wedges
  • ¼ cup extra-virgin olive oil
  • 2 heads endive, cut into half-moons
  • Kosher salt and pepper
  • 4 bunches arugula, thick stems removed (about 10 cups)
  • 2 tablespoons balsamic vinegar

In a large bowl, combine the arugula, endive, and radicchio. In a small bowl, whisk together the oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss with the salad.

View full recipe at My Recipes


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