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    Three-color salad

    Group 393Easy
    Group 3824 people
    T110 min

    Chef Lidia Bastianich


    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



    STEP 1

    Tear the argula and the radicchio into bite-size pieces. Chop the endive and place the salad greens in a large bowl.

    STEP 2

    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.

    STEP 3

    Add the paste to a food processor with the mayonnaise, Grana Padano and lemon juice. Blend until incorporated, then season to taste with salt and pepper. Cover and chill.

    STEP 4

    Divide the salad among individual serving plates. Use a vegetable peeler to shave the cheese over the top.