This colourful salad is full of flavour, including salty olives, sweet orange and three varieties of lettuce.
Directions for: Tricolore Salad with Oranges
Ingredients
1 cup shallots, peeled, thinly sliced in rings, and separated (2 to 4 shallots)
2 Tbsp apple cider vinegar
1 large radicchio, halved, cored, and shredded like slaw (12 oz)
1 large endive, halved lengthwise, cored, and sliced crosswise 1/2" thick (8 oz)
3 oz baby arugula
4 navel oranges, peeled and sliced in 1/4"-thick half-rounds
cup pitted Kalamata olives
cup freshly squeezed lemon juice (2 to 3 lemons)
tsp good Dijon mustard
Kosher salt and freshly ground black pepper
cup good olive oil
Directions
1. Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
2. In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
3. In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.
Source and Credits
"Cook Like A Pro" by Ina Garten Clarkson Potter 2018. Provided courtesy of Ina Garten. All rights reserved.
See more: Fruit, Olives, Salad, Side, Vegetables