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A MARIO BATALI RECIPE

Tricolore salad with parmigiano-reggiano

postimage_tricolore


Ingredients

Serves 6 people

1 pound arugula (about 3 large bunches), trimmed, washed, and spun dry
2 heads Belgian endive, cored and cut into ¾-inch-wide slices
1 large radicchio, cored and coarsely chopped
6 tablespoons Lemon Vinaigrette (see below)
Maldon or other flaky sea salt and coarsely ground black pepper
1 (4-ounce) chunk of Parmigiano-Reggiano for shaving

 

For the lemon vinaigrette:

Makes 3/4 cups

 

¼ cup fresh lemon juice

1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest

½ cup extra virgin olive oil, preferably Tuscan

Directions

Combine all the lettuces in large bowl, tossing to mix. Drizzle with half the vinaigrette, tossing gently. Season with salt and pepper.

 

Transfer the salad to a serving bowl, shave the cheese over it, and serve with the remaining vinaigrette on the side.

 

 

For the lemon vinaigrette:

Whisk together the lemon juice, marmellata, and olive oil together in a small bowl.

 

The vinaigrette can be refrigerated for up to 3 days.

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