Tri-Color Salad

Name: Tri-Color Salad
Yield: Makes 6 servings
Ingredients: 4 bunches arugula, stems trimmed and leaves cut in half; 2 small heads of radicchio di Chioggia or Trevisano, cores removed, leaves cut in 1-inch pieces; 4 heads of endive, cored, trimmed, and cut into 1-inch pieces; Salt; Freshly ground pepper; 6 tablespoons extra-virgin olive oil, or as needed; 3 tablespoons red-wine or balsamic vinegar, or as needed

December 9, 2011

This was one of the first dishes that brought the taste of contemporary Italy to the Italian-American restaurant scene. It came into vogue in the early seventies when red radicchio and arugula became available in the States. While the Italians will toss any vegetable in their salads, I think the addition of endive was a play on the color of the red, green, and white Italian flag. This salad is a great base for additions, from walnuts and pine nuts to different cheeses and cold cuts, such as salami or turkey, and even fish such as tuna, shrimp, or poached whitefish.

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