Tri-Color Salad with Parmesan Crisps

Tri-Color Salad with Parmesan Crisps


Arugula and spinach are plentiful at the farmers markets now. Reach how to clean and store these stemmed greens and make a vibrant and delicious trip-color salad. As a bonus, we’ve included an extra recipe for parmesan crisps.

Arugula has dark green, small leaves with a peppery flavor that goes very well with other bitter greens, such as radicchio and endive. These are the classic lettuces used in a tri-color salad. The balsamic vinaigrette adds a little sweetness, a great foil for the bitter greens.

The parmesan are so easy to make. Just spread 2 tablespoons of finely grated cheese on in rounds on a lined sheet pan and bake until golden brown. For a little twist, use a crank or two of cracked pepper on each. Let them cook and firm up. Add to the salad for a beautiful presentation.

Tri-Color Salad with Parmesan Crisps

Click here for our Wilted Spinach Salad video.

Watch our Tri-Color Salad with Parmesan Crisps Here:

Today we’re making a classic Italian tri-color salad, arugula, radicchio and endive, with a balsamic

Asiago Cheese Crisps
Prep time: 
Cook time: 
Total time: 
Makes: 4 crisps
Make a classic Italian tri-color salad, arugula, radicchio and endive, with a balsamic vinaigrette and and add a Asiago crisp for taste and eye appeal. If you can't find Asiago cheese, substitute Parmesan.
  • ½ cup grated Asiago cheese
  • freshly ground pepper, optional
  1. Preheat oven 400 degrees F.
  2. Line a baking sheet with silicon or parchment paper
  3. Drop 2 tablespoons for each crisp onto the tray about 2 inches apart.
  4. Spread the cheese into a circle with the back of the measuring spoon.
  5. Sprinkle with a little freshly ground pepper, if desired.
  6. Bake in preheated oven for 10 minutes or until golden brown.
  7. Cool and serve with salad.

Tri-Color Salad with Balsamic Vinaigrette
Recipe type: Salad and Vinaigrette
Prep time: 
Total time: 
Makes: 4 cups salad
Smashed garlic adds just a little hint of flavor to the vinaigrette; remove before using, but because it's smashed and removed, none of the heat or bitterness remain. Perfect for this salad
  • 4 tablespoons olive oil
  • 1 tablespoon plus 1 teaspoon good balsamic vinegar
  • 1 smashed garlic clove
  • pinch of coarse salt
  • a few turns of the pepper mill
  • 2 cups arugula
  • 1 cup chopped radicchio
  • 1 cup sliced endive
  • salt and pepper
  • Shaved asiago or Asiago crisp
  2. Put the olive oil, balsamic vinegar, garlic clove, salt and pepper in a sealed jar. Let sit, refrigerated, for a couple of hours.
  3. SALAD
  4. Put the arugula, radicchio and endive in a salad bowl. Season with a pinch of salt and a couple of turns of the peppermill.
  5. Remove the garlic from the vinaigrette, reseal the jar and shake well.
  6. Pour over the greens and toss.
  7. To garnish shave a few pieces of Asiago over the salad or with the Asiago crisps on the side.



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