Italian Tricolore Salad Recipes

INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES

Steps:

• Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
• Combine lettuces together in a large bowl. Toss with dressing just before serving. Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.

TRICOLORE SALAD WITH ORANGES

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.

ITALIAN TRICOLORE SALAD

Steps:

• Chop up lettuce and place in a large salad bowl.
• In a small bowl, add garlic, lemon and vinegar and whisk together, then drizzle the olive oil into the mixture continuing to whisk until emulsified.
• Add salt and pepper to taste.
• Pour 2/3 of the dressing on salad, mix and taste. If you need more dressing, add now.
• Place salad on plates and finish with Parmesan.

TRICOLORE SALAD RECIPE

Steps:

• Divide the slices of tomato, avocado and mozzarella between six plates.
• Whisk together the oil, vinegar, honey and garlic, then season. Drizzle the dressing over the salad and garnish with basil leaves. Serve immediately.

TRICOLOR SALAD ALLA SPLENDIDO

Steps:

• Cut tuna into 4 even portions; season both sides with salt and pepper. With a peeler, cut 4 long strips from skin of lemon; place in a small pot with the bay leaves and tuna. Add about 2 cups oil, or enough to just cover the tuna. Over medium heat, bring oil to about 140 degrees and gently poach for 10 minutes, adjusting or turning off heat to maintain temperature, until tuna is cooked through. Turn off heat and allow tuna to cool in the oil for 10 minutes. Cut into 1/4-inch slices.
• Wash and dry all greens well. Keep leaves whole and place in a large bowl.
• Heat remaining 1/2 cup oil in a small saucepan with the capers, olives and raisins. Once they begin to fry lightly and become aromatic, add tuna slices and pour mixture over the greens. Juice the lemon and add 2 tablespoons juice, along with lime juice, parsley and chives. Toss well and season with salt and pepper to taste. Divide among 4 plates and serve immediately.

TRI-COLOR PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

TORTELLINI SALAD

Steps:

• Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
• Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
• Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

ITALIAN TRICOLORE SALAD

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.

TRI COLORE 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 some shavings of Parmesan.

TORTELLINI TRICOLORE SALAD

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.

TRICOLOR SALAD

Steps:

• Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.

TRI COLORE 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.