Three-color salad

Druckbare Version
Three-color salad


. Schwierigkeitsgrad: Einfach . Menge: 4 Personen . Zubereitungsdauer: 10 minutes


1 bunch arugula
1 head radicchio
1 head endive
¼ cup extra-virgin olive oil
1 tablespoon balsamic vinegar
Fine sea salt to taste
4 ounces Grana Padano


Tear the argula and the radicchio into bite-size pieces. Chop the endive and place the salad greens in a large bowl. In a small bowl whisk together the olive oil and the vinegar with a pinch of salt. Drizzle the vinaigrette over the greens and toss, either by hand or with a large spoon and fork. Divide the salad among individual serving plates. Use a vegetable peeler to shave the cheese over the top.
Lidia Bastianich