Tricolore Salad

with Champagne Vinaigrette

This salad offers a nice contrast of flavors and has a delicate crunch. The colors are the ones of the Italian flag. It’s the perfect thing to serve with a rich Italian meal, such as my eggplant parmesan. Tonight, I’m making it as part of my menu for Parasha Vayishlach.

Some people make it with arugula, but I prefer it with romaine. That’s the way that it was first served to me, and I like the crunchiness that it adds.

It’s simple and quick to put together, and is very refreshing.

The champagne vinaigrette really makes this salad pop. You can use any high quality vinegar that you like.

Ingredients:

• 6 cups romaine lettuce, cut into bite-sized pieces

• 2 heads Belgian Endive

• 1 small head radicchio

• Shaved Parmigiano Reggiano for garnish

Method:

• Trim the bottoms of the endives and slice them crosswise into 1 inch pieces.

• Cut the radicchio in half, remove the core, and slice it into ¼” ribbons.

• Combine the romaine, the endive, and the radicchio in a salad bowl.

• Toss with the vinaigrette and finish with some shaved Parmigiano Reggiano.

Italian Vinaigrette

Ingredients:

• 1/3 cup best quality olive oil—Kirkland brand Italian Extra Virgin Olive Oil is the real deal and so affordable.

• 3 tablespoons champagne vinegar, or any high-quality vinegar

• 1 large clove garlic, minced or put through a garlic press

• 1 ½ teaspoons country style Dijon mustard

• ½ teaspoon sugar

• ¼ teaspoon salt

• Several grinds of the pepper mill

• Optional: a little chopped parsley and/or basil

Method:

• Combine everything except the oil in a small bowl.

• Slowly pour in the olive oil while whisking constantly and vigorously.

• Dress the salad just before serving and top it with some shaved Parmigiano Reggiano.