Tricolore Salad With Oranges Recipes

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TRICOLORE SALAD WITH ORANGES



Tricolore Salad with Oranges image

Provided by Ina Garten

Time 25m

Yield 8 servings

Number Of Ingredients 11

1 cup shallots, peeled, thinly sliced in rings, and separated (2 to 4 shallots)
2 tablespoons apple cider vinegar
1 large radicchio, halved, cored, and shredded like slaw (12 ounces)
1 large endive, halved lengthwise, cored, and sliced crosswise 1/2 inch thick (8 ounces)
3 ounces baby arugula
4 navel oranges, peeled and sliced in 1/4-inch-thick half-rounds
2/3 cup pitted Kalamata olives
1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
1/2 teaspoon good Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
  • 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).
  • 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.

TRICOLORE SALAD RECIPE



Tricolore salad recipe image

A tasty starter or snack full of Mediterranean flavours, this classic Italian dish mimics the colours of the nation's flag.

Provided by GoodtoKnow

Yield Serves: 6

Number Of Ingredients 8

3 large tomatoes, halved and thinly sliced
3 avocados, peeled, stoned and sliced
2 x 125g packs buffalo mozzarella, thickly sliced
3tbsp extra virgin olive oil
1tbsp balsamic vinegar
1tbsp clear honey
1 clove garlic, crushed
Basil leaves, to serve

Steps:

  • Divide the slices of tomato, avocado and mozzarella between six plates.
  • Whisk together the oil, vinegar, honey and garlic, then season. Drizzle the dressing over the salad and garnish with basil leaves. Serve immediately.

Nutrition Facts : @context https, Calories 340 Kcal, Fat 32 g, SaturatedFat 11g g

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INA GARTEN'S TRICOLORE SALAD WITH ORANGES RECIPE
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  • 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.

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  • Prepare the vinaigrette by combining all ingredients in a glass jar or bowl, whisk (or shake) until completely combined. Set aside.
  • Mince shallots into a fine dice. Put in a small bowl and pour 1 teaspoon of the vinaigrette over the shallots and marinate them while prepping the lettuce for the salad.
  • In a large bowl combine prepared radicchio, endive, and spinach. Add marinated shallots and toss well to combine.

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