Radicchio Endive And Arugula Salad With A Citrus Vinaigrette Recipes
TRICOLORE SALAD WITH ORANGES
Provided by Ina Garten
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
- In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
- In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.
ARUGULA, ENDIVE, AND RADICCHIO SALAD WITH MUSTARD VINAIGRETTE
Steps:
- In a large bowl wash arugula, endives, and radicchio in several changes of cold water and spin dry. In a serving bowl whisk together vinegar, mustard, and salt to taste and whisk in oil in a stream until emulsified. Add greens and toss to coat with vinaigrette. Season salad with pepper and toss again.
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