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Tricolore Salad

Tricolore Salad
So-named because its colors reflect those of the Italian flag, this red, white and green salad is delicious paired with our Sausage and Pepper Sandwiches (see related recipe at left).


  • 1 Tbs. balsamic vinegar
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. extra-virgin olive oil
  • 1/2 head Treviso radicchio, sliced crosswise 1/2
      inch thick
  • 1 head Belgian endive, sliced crosswise 1/2 inch
  • 1 cup arugula
  • 1 oz. Parmigiano-Reggiano cheese, shaved into
      thin strips with a vegetable peeler


In a small bowl, whisk together the vinegar, salt and pepper. Add the olive oil in a slow, steady stream, whisking constantly until blended.

In a large bowl, toss together the radicchio, endive and arugula. Add the vinaigrette and toss again. Adjust the seasonings with salt and pepper. Gently toss in the cheese. Serves 6.
Williams-Sonoma Kitchen.