Tricolor Salad with Bresaola and Ubriaco Cheese (Insalata Tricolore)

Prep Time: 25 minutes
Cook Time: 0 minutes
Servings: 8

Author Domenica Marchetti’s sister, Maria, is a wonderful improvisational cook who created this colorful and savory salad. It makes an excellent second course served after pasta.


  • 1 head butter lettuce, leaves separated and torn into large pieces
  • 1 head radicchio di Chioggia, cored, leaves torn into large pieces
  • About 4 oz. wild or baby arugula
  • 1 cup drained jarred or canned artichoke hearts, halved or quartered
  • 6 very thin slices bresaola (air-cured beef), cut crosswise into thin strips
  • 1/3 cup sliced almonds
  • 1 1/2 oz. crumbled Ubriaco cheese, plus more for garnish
  • 3 to 4 Tbs. extra-virgin olive oil
  • 2 Tbs. aged balsamic vinegar or fresh lemon juice
  • Fine sea salt and freshly ground pepper, to taste


In a large serving bowl, combine the lettuce, radicchio and arugula and toss to mix. Add the artichoke hearts, bresaola, almonds and the 1 1/2 oz. cheese and toss gently. Drizzle just enough of the olive oil over the salad to thoroughly coat but not saturate the greens. Sprinkle with the vinegar and season with salt and pepper. Toss again gently.

Garnish with a few more crumbles of cheese and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011).