Tricolor Salad with Balsamic Vinaigrette
By America's Test KitchenPublished on August 22, 2007
Ingredients
Tricolor Salad
4 cups arugula 1 small head radicchio, cored and leaves torn2 small heads Belgian endive, stems trimmed and leaves cut crosswise into thirdsBalsamic Vinaigrette
1 ½ teaspoons red wine vinegar ¼ teaspoon table salt 1 ½ tablespoons balsamic vinegar ⅛ teaspoon ground black pepper 6 tablespoons extra-virgin olive oilInstructions
- Combine vinegars, salt, and pepper in bowl with fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before -tossing with greens.
- Place greens in large salad bowl. Drizzle 1/4 cup dressing over greens and toss to coat evenly, about 1 minute. Add more dressing if desired, otherwise reserve for another use. Serve immediately.
Ingredients
Tricolor Salad
Balsamic Vinaigrette
Ingredients
Tricolor Salad
Balsamic Vinaigrette
Ingredients
Tricolor Salad
Balsamic Vinaigrette
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