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.
THREE COLOR SALAD: INSALATA TRI COLORE
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
TRICOLORE CHOPPED SALAD
Provided by Giada De Laurentiis
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
TRICOLOR SALAD ALLA SPLENDIDO
An Italian restaurant standard is kicked up a few notches in this recipe from Mario Carbone, the chef at Carbone restaurant in New York. If you find it hard to track down Italian frisée or various types of radicchio, you can substitute the usual trio of arugula, endive and radicchio. A helping of poached tuna adds richness and a hint of a salade niçiose.
Provided by Jeff Gordinier
Categories dinner, lunch, salads and dressings, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
TRICOLORE COUSCOUS SALAD
A quick and easy salad that teams well with chicken, lamb and tofu. Of have it as a barbecue extra
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
TRI COLORE SALAD
This salad by Bobby Flay represents the three colors of the Italian Flag. Very simple to make and the flavors pair well with traditonal Italian dishes.
Provided by Susie D
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
TRICOLOR BEAN SALAD
Steps:
- In a large bowl add beans, scallions, red and green peppers, jalapenos, and tomatoes. Toss to combine. In small bowl whisk together juice of limes, garlic, olive oil, cayenne, chili powder, a dash of Tabasco and salt. Pour over bean mixture and toss to combine. Top with cilantro and serve.
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.
ITALIAN TRICOLORE SALAD
This is the simplest of summer salads but so healthy for you and so easy to prepare. It gets its name from the three colours on the plate -- red, green and white.
Provided by Sackville
Categories Cheese
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 550.4, Fat 47.4, SaturatedFat 15.2, Cholesterol 67.2, Sodium 544.5, Carbohydrate 13.8, Fiber 7.8, Sugar 3.8, Protein 21.6
TRICOLOR VEGETABLE SALAD
The salad is more than a colorful side dish -- with vibrant flavors and textures, this recipe is one you'll keep coming back to.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 122 g, Fat 5 g, Fiber 3 g, Protein 4 g
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