For the best flavor, use high-quality, imported Parmigiano-Reggiano cheese. To toast pine nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden, watching carefully to prevent burning. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until golden and fragrant. The vinaigrette can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before using.
Insalata Tricolore
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PREP TIME25 mins
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COOK TIME0 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS40
Experience the vibrant flavors of Italy with this classic Insalata Tricolore. A delightful combination of radicchio, endive, and arugula, this salad is elevated with a zesty vinaigrette, salty Parmesan, and toasted pine nuts. The chopped preparation ensures a harmonious blend of textures and tastes in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol4 mg
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Fiber1 g
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Protein5 g
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Saturated Fat3 g
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Sodium218 mg
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Sugar1 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepFor the Vinaigrette (5 minutes): In a small bowl, whisk together the Dijon mustard, red wine vinegar, and chopped fresh oregano.
02
StepGradually whisk in the extra-virgin olive oil until the vinaigrette is smooth and emulsified. Season with salt and pepper to taste. Set aside.
03
StepAssemble the Salad (5 minutes): In a large salad bowl, combine the chopped radicchio, Belgian endive, arugula, freshly grated Parmigiano-Reggiano cheese, and toasted pine nuts.
04
StepDress and Serve (2 minutes): Pour the vinaigrette over the salad ingredients and toss gently to ensure even coating. Divide the salad onto four chilled salad plates and serve immediately.
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RECIPE REVIEWS
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Please Rate
Vivian Flatley
May 28, 2025I made this for a dinner party and it was a huge hit! Everyone loved it.
Jordi Parkerturcotte
May 23, 2025I love the combination of textures and flavors in this Insalata Tricolore. The bitterness of the radicchio is balanced perfectly by the sweetness of the endive and the peppery arugula.
Margret Ruecker
Apr 28, 2025This is my go-to salad for a quick and healthy lunch.
Emmett Kihn
Apr 26, 2025Toasting the pine nuts is a must! It really enhances the flavor of the salad.
Rahsaan Beer
Feb 20, 2025This salad is so refreshing and flavorful! The vinaigrette is the perfect balance of tangy and herbaceous.
Christophe Ernser
Jan 24, 2025I added a sprinkle of red pepper flakes for a little extra kick.