Best 5 Tricolore Salad With Oranges Recipes
**Indulge in a Culinary Symphony of Flavors: Tricolore Salad with Oranges and Two Exquisite Dressing Recipes**
Prepare to tantalize your taste buds with the vibrant Tricolore Salad, a delightful dish that captures the essence of freshness and flavor. This delectable salad features a beautiful arrangement of crisp greens, sweet oranges, and crumbled goat cheese, offering a symphony of textures and flavors in every bite. Accompanying this delightful salad are two exquisite dressing recipes: a classic vinaigrette and a creamy orange dressing. The vinaigrette, with its zesty blend of olive oil, vinegar, Dijon mustard, and herbs, provides a refreshing and tangy touch, while the creamy orange dressing, infused with the vibrant flavors of oranges and honey, adds a luscious and velvety richness. Both dressings perfectly complement the salad, enhancing its natural flavors and creating an unforgettable culinary experience. Get ready to embark on a flavor journey with this vibrant Tricolore Salad and its accompanying dressings, sure to leave you craving for more.
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.
TRICOLORE CHOPPED SALAD
Provided by Giada De Laurentiis
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the dressing: In a medium bowl, whisk the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the crumbled gorgonzola. Let the dressing sit at room temperature for 10 minutes to let the flavors mingle, or refrigerate until ready to use.
- Make the salad: In a large bowl, combine the radicchio, endive, kale, dates and toasted walnuts. Add the dressing and toss gently until evenly coated. Ribbon the prosciutto on a serving platter and mound the salad on top. Top with shaved gorgonzola.
- To make shaving the gorgonzola easier, freeze a piece of the cheese for at least 2 hours, then use a vegetable peeler to shave some over the salad.
ENDIVE, ORANGE & ROQUEFORT SALAD
Provided by Ina Garten
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.
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.
TRICOLOR SALAD
Steps:
- Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.
Tips:
- Select ripe and juicy oranges: Choose oranges that are heavy for their size, have smooth and blemish-free skin, and a bright orange color. Avoid oranges with green patches or soft spots.
- Use a sharp knife to cut the oranges: A sharp knife will make clean cuts and prevent the oranges from tearing. If you don't have a sharp knife, you can use a serrated knife.
- Remove the pith from the oranges: The pith is the white, spongy part of the orange that surrounds the segments. It is bitter and should be removed before eating the oranges.
- Use a variety of greens in your salad: Arugula, spinach, and romaine lettuce are all good choices for a tricolor salad. You can also add other greens, such as kale, radicchio, or watercress.
- Choose a light and tangy dressing: A vinaigrette dressing is a good choice for a tricolor salad. You can also use a citrus dressing or a honey-mustard dressing.
- Add some extra flavor to your salad: You can add some extra flavor to your salad by adding nuts, seeds, or cheese. You can also add some fresh herbs, such as basil, mint, or cilantro.
Conclusion:
Tricolore salad with oranges is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is also a good way to get your daily dose of fruits and vegetables. The combination of sweet oranges, bitter radicchio, and peppery arugula is a perfect balance of flavors. The light and tangy dressing brings all of the flavors together and makes the salad even more enjoyable. If you are looking for a healthy and delicious salad, tricolor salad with oranges is a great option.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
