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Tricolore Salad with Parmigiano Reggiano

Tricolore Salad with Parmigiano Reggiano
Serves 6
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.
  1. 6 handfuls arugula
  2. 6 belgian endives
  3. 6 handfuls radicchio
  4. 12 oz. Parmigiano Reggiano
  1. ¼ cup lemon juice
  2. ½ tablespoon champagne vinegar
  3. ½ teaspoon salt
  4. ¼ teaspoon fresh thyme, finely chopped
  5. ⅓ cup extra virgin olive oil
  1. 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.
  2. 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.
  3. 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.
Adapted from Web Exclusive
Adapted from Web Exclusive
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culture: the word on cheese

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