Tri-Color Salad with Parmesan Crisps

Tri-Color Salad with Parmesan Crisps

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

Arugula has small dark green 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 crisps are easy to make. Just spread 2 tablespoons of finely grated cheese 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. Bake for 10 minutes, cool and add to the salad for a beautiful presentation.

 

Click here for our Wilted Spinach Salad video.

Watch our Tri-Color Salad with Parmesan Crisps Here

 

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TriColor Salad with Asiago Cheese Crisps

Tri-Color Salad with Parmesan Crisps

Make a classic Italian tricolor salad with arugula, radicchio and endive, dress with a balsamic vinaigrette and add an Asiago crisp for taste and eye appeal. If you can’t find Asiago cheese, substitute Parmesan.

  • Author: Trish Lobenfeld
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Salads/Vinaigarettes

Ingredients

  • Crisps
  • ½ cup grated Asiago cheese
  • freshly ground pepper, optional
  • Put the olive oil, balsamic vinegar, garlic clove, salt and pepper in a sealed jar. Let sit, refrigerated, for a couple of hours.
  • Vinaigrette
  • 4 tablespoons olive oil
  • 1 tablespoon plus 1 teaspoon good balsamic vinegar
  • 1 smashed garlic clove
  • pinch of coarse salt
  • a few cranks on the pepper mill
  • Salad
  • Place the arugula, radicchio and endive in a salad bowl. Season with a pinch of salt and a couple of turns of the peppermill.
  • Remove the garlic from the vinaigrette, reseal the jar and shake well.
  • Pour over the greens and toss.
  • To garnish shave a few pieces of Asiago over the salad or with the Asiago crisps on the side.

Instructions

  1. Crisps
  2. Preheat oven 400 degrees F.
  3. Line a baking sheet with silicon or parchment paper
  4. Drop 2 tablespoons for each crisp onto the tray about 2 inches apart.
  5. Spread the cheese into a circle with the back of the measuring spoon.
  6. Sprinkle with a little freshly ground pepper, optional.
  7. Bake in preheated oven for 10 minutes or until golden brown.
  8. Cool and serve with salad.
  9. Vinaigrette
  10. Put the olive oil, balsamic vinegar, garlic clove, salt and pepper in a sealed jar. Let sit, refrigerated, for a couple of hours.
  11. Salad
  12. Place the arugula, radicchio and endive in a salad bowl. Season with a pinch of salt and a couple of turns of the peppermill.
  13. Remove the garlic from the vinaigrette, reseal the jar and shake well.
  14. Pour over the greens and toss.
  15. To garnish shave a few pieces of Asiago over the salad or with the Asiago crisps on the side

 

 

 

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