Tricolore Salad with Parmigiano Reggiano
Here's a visually stunning salad from Chef Jordan Schachter that sets the richness of aged Parmesan cheese against the bright bitterness of fresh arugula, radicchio and endive.
Ingredients
TRICOLORE SALAD
- 6 handfuls arugula
- 6 belgian endives
- 6 handfuls radicchio
- 12 oz. Parmigiano Reggiano
LEMON VINAIGRETTE
- ¼ cup lemon juice
- ½ tablespoon champagne vinegar
- ½ teaspoon salt
- ¼ teaspoon fresh thyme finely chopped
- ⅓ cup extra virgin olive oil
Instructions
- Prep your salad in three separate bowls. Remove any woody stems from the arugula leaves and put into the frist bowl. Halve the endives lengthwise, slice into half-inch pieces and put into the second bowl. Halve the radicchio and then slice each half into thin ribbons. Put into the third bowl.
- Combine the lemon juice, vinegar, salt and thyme in a mixing bowl. Slowly drizzle in the olive oil until the dressing is fully emulsified and the flavor is somewhat acidic but balanced.
- Dress each of the three salad components separately and season with salt to taste. Form three bands of the different salads (like the Italian flag) and, using a vegetable peeler or cheese plane, shave thin curls of Parmigiano Reggiano over the top.
Notes
Adapted from Web Exclusive
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