Insalata Tricolore with Shallot Vinaigrette  Image

Insalata Tricolore with Shallot Vinaigrette

Make this Tonight - "Surprisingly Simple Italian Steak"

7
Prep Time
(Minutes)

Ingredients

Insalata Tricolore

  • ½ cup treviso radicchio, chopped into bite-sized pieces
  • ½ cup belgian endive, chopped into bite-sized pieces
  • ½ arugula
  • ⅓ cup of cherry tomatoes, halved
  • ⅓ cup breakfast radishes, thinly sliced
  • Shallot Vinaigrette (see recipe)
  • ⅓ cup parmigiano reggiano, freshly grated

Shallot Vinaigrette

  • ¼ cup red wine vinegar
  • 2 tablespoons finely minced shallots
  • 2-3 teaspoons dijon mustard
  • 1 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • ⅔ cup extra-virgin olive oil

Steps

Insalata Tricolore

  1. Mix everything in a bowl and add 3-4 oz of the dressing and toss well to combine.
  2. Plate in a salad bowl and top with freshly grated parmigiano reggiano.

Shallot Vinaigrette

  1. Add the vinegar, shallots, dijon mustard, salt and pepper into a blender. Blend until smooth and slowly drizzle in the olive oil.
  2. Once emulsified, blend for an additional 30 seconds.
  3. Set aside.