Rachaels Tre Colore Salad Recipes

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THREE COLOR SALAD: INSALATA TRI COLORE



Three Color Salad: Insalata Tri Colore image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 hearts romaine lettuce
1 medium head radicchio
1 medium bulb endive
1 /3 cup (4 glugs) extra-virgin olive oil
1 small shallot, minced
3 tablespoons (3 splashes) balsamic vinegar
Coarse salt and black pepper

Steps:

  • Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise. Combine greens in a salad bowl.
  • Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar. Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste.

TRI COLORE SALAD



Tri Colore Salad image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 spears endive, washed, dried, and coarsely chopped
1 small head radicchio, washed, dried, and coarsely chopped
About 1/3 pound baby arugula, washed, dried, and thinly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
Shaved Parmesan

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.

TRI COLORE SALAD WITH FENNEL



Tri Colore Salad with Fennel image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

2 bulbs endive, trimmed and sliced
2 hearts romaine, trimmed and chopped
2 radicchio, cored and sliced
1 large bulb fennel and a few fronds ? fronds chopped, fennel cored and thinly sliced
1 navel orange
1 small shallot, finely chopped
3 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it

Steps:

  • Combine all the lettuces in a large salad bowl. Place fennel fronds in a small bowl. Zest the orange over the fronds and add the shallot. Add the vinegar to the shallots and let stand 10 minutes. Peel the orange and chop it. Add the sliced fennel and oranges to the salad. Whisk extra-virgin olive oil into dressing to combine. Dress salad, toss and season with salt and pepper, to taste.

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