Tricolore Salad Recipes

Steps:

• For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
• For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
• Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.

Steps:

• Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for 5 mins.
• For the dressing, mix the pesto with the lemon juice and some seasoning, then gradually mix in the oil. Pour over the couscous and mix with a fork.
• Mix the tomatoes, avocado and mozzarella into the couscous, then lightly stir in the rocket or spinach to serve.

Steps:

• Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.

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.

Steps:

• Make the dressing: In a medium bowl, whisk the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the crumbled gorgonzola. Let the dressing sit at room temperature for 10 minutes to let the flavors mingle, or refrigerate until ready to use.
• Make the salad: In a large bowl, combine the radicchio, endive, kale, dates and toasted walnuts. Add the dressing and toss gently until evenly coated. Ribbon the prosciutto on a serving platter and mound the salad on top. Top with shaved gorgonzola.
• To make shaving the gorgonzola easier, freeze a piece of the cheese for at least 2 hours, then use a vegetable peeler to shave some over the salad.

Steps:

• Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
• Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
• Top with shavings of Parmesan.

Steps:

• Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain well and let cool.
• Bring a saucepan of water to a boil. Add the broccoli florets and cook for about 2 minutes, until tender but still slightly crisp. Drain and plunge into ice water to stop the cooking. Let cool. Drain well.
• To make the dressing: In a small bowl, whisk together the mayonnaise, Italian salad dressing mix, and vinegar.
• In a large bowl, combine the tortellini, broccoli, mozzarella, chicken, cherry tomatoes, and olives. Fold the dressing into the salad. Taste and add more vinegar, if desired.

Steps:

• In a large bowl, whisk together vinegar, olive oil, Parmesan, and honey. Add corn, cucumber, and radicchio; toss to combine. Season with salt and pepper and serve.

Steps:

• Slice the avocado in half lengthways, remove the stone and peel off the skin.
• Lay each half of the avocado flat side down in the centre a plate.
• Arrange the mozzarella slices around the avocados.
• Sprinkle over the cherry tomatoes and a few basil leaves.
• Drizzle a spoonful of olive oil over each plate and grind over some fresh black pepper.
• Serve immediately.