Raw Recipes

Tricolor Salad

Posted on April 07 2012 | (3) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

This elegant salad is worth the expense of the Belgian endive and raddichio, two gourmet greens that can be found in most supermarkets.

Ingredients

  • 1 1/2 cups baby spinach or arugula, lightly packed
  • 3/4 cup chopped belgian endive
  • 3/4 cup chopped radicchio
  • 1 1/2 tablespoons Classic Vinaigrette
  • 1 tablespoon chopped walnuts, unsoaked

Equipment

  • salad spinner
  • measuring cups
  • cutting board
  • chef’s knife, 8-inch
  • measuring spoons
  • medium bowl
  • tongs
  • serving plate

Put the spinach, belgian endive, radicchio, and vinaigrette in a medium bowl. Lightly massage the greens for about 1 minute with your hands to soften them. Transfer to a serving plate and top with the walnuts. Serve immediately.


Previous Comments

On April 29, 2012 .(JavaScript must be enabled to view this email address) said...

I experimented a bit and made this as a warm side dish, sikpping the endive and radicchio because the Tiny Kitchen Assistant would have a fit if he spotted visible leaf in his food (I roll my eyes). It was really good. Both my husband and I had second helpings. Do you mind if I post my modified version on my blog someday, of course linking back to your original recipe as my source?

On April 29, 2012 .(JavaScript must be enabled to view this email address) said...

Sure!

On June 20, 2012 .(JavaScript must be enabled to view this email address) said...

Great.


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