Laura's Insalata Tre Colori

Name: Laura's Insalata Tre Colori
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 2 heads Belgian endive, leaves separated; 1 small head radicchio, leaves separated; About 4 cups baby kale greens; 1/3 cup extra-virgin olive oil; 3 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1 teaspoon honey; Salt and freshly ground black pepper; Chunk of Parmigiano-Reggiano

Getting reviews...

Growing up (and still to this day), I've had a salad at nearly every dinner. It's just the Italian way. This salad couldn't be simpler or more beautiful, making it a great salad for a weekday, when you need something healthy and gorgeous to get you through the week. Go ahead and mix up the greens using whatever you have around; it can be due (two) colori or quattro (four) colori. I just love the mix of textures and flavors you get from combining different kinds of lettuces.

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

2 heads Belgian endive, leaves separated

1 small head radicchio, leaves separated

About 4 cups baby kale greens

1/3 cup extra-virgin olive oil

3 tablespoons lemon juice

1 tablespoon Dijon mustard

1 teaspoon honey

Salt and freshly ground black pepper

Chunk of Parmigiano-Reggiano

Directions

Watch how to make this recipe.

On a large platter, arrange your Belgian endive and whole radicchio leaves. Scatter over the baby kale greens and toss everything lightly just so that you can mix up the different kinds of lettuce; set aside.
In a small jar with a tight-fitting lid, add the olive oil, lemon juice, Dijon, honey and salt and pepper to taste. Seal tightly with the lid and shake your dressing until it's all combined, about 20 seconds.
Drizzle the lettuces with some of your dressing (just use about half and serve the remainder on the side--no soggy salads here please!). Then use a vegetable peeler to shave some fresh curls of Parmigiano-Reggiano all over the top of the salad. Serve right away!

Cook’s Note

This vinaigrette is a great make-ahead tip--make a double batch (or the recipe as is) and store it in the fridge well covered for up to a week.

My Private Notes

Show: Simply Laura

Episode: Super Simple Suppers

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