Directions:
STEP 1
Prep your salad ingredients in three separate bowls. Remove any woody stems from the arugula leaves and put into the first bowl. Halve the endives lengthwise, slice into half-inch pieces and put into the second bowl. Halve the radicchio and then slice each half into thin ribbons. Put into the third bowl.
STEP 2
In a mixing bowl combine the lemon juice, vinegar, salt and thyme. Whisk well to combine. Slowly drizzle in the olive oil until the dressing is fully emulsified and the flavor is somewhat acidic but balanced.
STEP 3
Dress each of the three salad components separately and season with salt to taste.
STEP 4
On each plate, form three bands of the different salads (like the Italian flag) and, using a vegetable peeler, shave thin “curls” of Parmigiano Reggiano cheese over the top.
SALAD
Tricolore Salad with Parmigiano Reggiano
-
30minutes
PREP
-
10minutes
COOK
-
192
Calories
When the weather warms up, this garden pasta salad is the right choice for an easy al fresco lunch or dinner. Fresh asparagus, snow peas and green beans announce spring and will be a welcome sight for your family and friends at the table. The Parmigiano Reggiano® cheese in the dressing for this garden pasta salad recipe perfectly complements the vegetables and pasta.
Ingredients:
4 cups Arugula
6 Belgian endives
1 head Radicchio
1/4 cup Lemon Juice
1/2 tbsp Champagne Vinegar or white wine vinegar
1/2 tsp. Salt
1/4 tsp. Thyme Freshly Chopped
1/3 cup Olive Oil
12 oz. Parmigiano Reggiano
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
SALAD
Tricolore Salad with Parmigiano Reggiano
-
30minutes
PREP
-
10minutes
COOK
-
Parmigiano Reggiano
Chef
When the weather warms up, this garden pasta salad is the right choice for an easy al fresco lunch or dinner. Fresh asparagus, snow peas and green beans announce spring and will be a welcome sight for your family and friends at the table. The Parmigiano Reggiano® cheese in the dressing for this garden pasta salad recipe perfectly complements the vegetables and pasta.
Directions:
STEP 1
Prep your salad ingredients in three separate bowls. Remove any woody stems from the arugula leaves and put into the first bowl. Halve the endives lengthwise, slice into half-inch pieces and put into the second bowl. Halve the radicchio and then slice each half into thin ribbons. Put into the third bowl.
STEP 2
In a mixing bowl combine the lemon juice, vinegar, salt and thyme. Whisk well to combine. Slowly drizzle in the olive oil until the dressing is fully emulsified and the flavor is somewhat acidic but balanced.
STEP 3
Dress each of the three salad components separately and season with salt to taste.
STEP 4
On each plate, form three bands of the different salads (like the Italian flag) and, using a vegetable peeler, shave thin “curls” of Parmigiano Reggiano cheese over the top.
Ingredients:
4 cups Arugula
6 Belgian endives
1 head Radicchio
1/4 cup Lemon Juice
1/2 tbsp Champagne Vinegar or white wine vinegar
1/2 tsp. Salt
1/4 tsp. Thyme Freshly Chopped
1/3 cup Olive Oil
12 oz. Parmigiano Reggiano
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
