Best 4 Tri Colore Salad Recipes
**Tri-colore Salad: A Refreshing and Colorful Italian Treat**
Indulge in the vibrant flavors and textures of the Tri-colore Salad, a classic Italian dish that captivates the senses with its simplicity and freshness. This tricolor salad, also known as Insalata Tricolore, is a symphony of colors and flavors, featuring three key ingredients: ripe tomatoes, creamy mozzarella cheese, and fragrant basil leaves. Dressed in a light and tangy vinaigrette, this salad showcases the best of Italian cuisine, with each ingredient playing a harmonious role. Whether served as a refreshing appetizer, a light lunch, or a vibrant side dish, the Tri-colore Salad is a culinary delight that embodies the essence of Italian culinary tradition. Dive into our collection of carefully curated recipes and discover the secrets to crafting the perfect Tri-colore Salad that will transport your taste buds to the heart of Italy.
TRI COLORE SALAD
Steps:
- Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.
TRI COLORE SALAD
This salad by Bobby Flay represents the three colors of the Italian Flag. Very simple to make and the flavors pair well with traditonal Italian dishes.
Provided by Susie D
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
- Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
- Top with shavings of Parmesan.
THREE COLOR SALAD: INSALATA TRI COLORE
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise. Combine greens in a salad bowl.
- Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar. Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste.
ENDIVE TRI-COLORE SALAD
Provided by Dave Lieberman
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Tear off the large tough stems from the bottom of the arugula. Wash and dry the arugula leaves. Cut the leaves into 1/2-inch shreds. Put the shredded arugula in a large bowl.
- Pull off 20 or so of the largest, nicest outer leaves from the endive. They are going to be your endive cups. Arrange them around the center of a large platter (or 2 smaller plates), leaving space in the center. Cut the remaining endive crosswise into 1/4-inch shreds, starting at the pointy top and stopping when you get to the bitter core. Put the shredded endive in the bowl with the arugula.
- Peel any outer wilted leaves from the radicchio and cut the head in half. Cut out the core and then cut the radicchio into 1/4-inch shreds. Add to the bowl with the arugula and the endive. (You can make the endive cups and prepare the greens up to a couple hours in advance. Cover them with damp paper towels and keep them in the refrigerator until you're ready to dress the salad.)
- To make the dressing: place all the dressing ingredients in a sealable container and shake until totally blended.
- Just before serving, toss the salad with most of the dressing. Fill the endive cups with salad and splatter with the remaining dressing. Serve immediately.
Tips:
- Choose ripe and fresh vegetables: The quality of your vegetables will greatly impact the taste of your salad. Look for vegetables that are brightly colored and free of blemishes.
- Use a variety of colors and textures: This will make your salad more visually appealing and interesting to eat. For example, you could use red tomatoes, green bell peppers, and yellow corn.
- Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing can overwhelm the flavors of the vegetables.
- Serve the salad immediately: Tricolore salad is best when served fresh. If you need to make it ahead of time, store the dressing and vegetables separately and assemble the salad just before serving.
Conclusion:
Tricolore salad is a classic French salad that is simple to make and delicious. It is a perfect side dish for any summer meal. With its vibrant colors and refreshing flavors, this salad is sure to please everyone at your table. So next time you are looking for a light and healthy salad, give tricolore salad a try.
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