Tri-Color Salad with Balsamic Viniagrette

Here’s a classic Italian salad using arugula, radicchio and endive with a balsamic vinaigrette. Special bonus – cheese crisp recipe included.



Cheese Crisps

½ cup grated Parmesan or Asiago cheese
freshly ground pepper, optional

Balsamic Vinaigrette
1/2 cup olive oil
2 tablespoons plus 2 teaspoons good balsamic vinegar
1 smashed clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Tri-Color Salad
2 cups arugula
1 cup chopped radicchio
1 cup sliced endive
kosher salt
freshly ground black pepper

Shaved aged cheese, such as Asiago or Parmesan or a cheese crisp



Cheese Crisps

Preheat oven 400 degrees F.

Line a baking sheet with silicon or parchment paper

Drop 2 tablespoonfuls of grated cheese onto the lined baking sheet about 2 inches apart.

Spread the cheese into a circle. Sprinkle with a little freshly ground pepper, optional.

Bake in preheated oven for 12 minutes or until lightly golden.

Balsamic Vinaigrette

Place the olive oil, balsamic vinegar, garlic, salt, and pepper in a sealed jar. Let sit, refrigerated, for at lease 30 minutes. Can be made a day in advance.

Remove the garlic before using.

Tri-Color 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 sparingly over the greens and toss.

Garnish with shaved aged cheese, such as Asiago or Parmesan, or cheese crisps.


Use just enough vinaigrette to coat the lettuce, but not pool at the bottom of the bowl. Save leftover vinaigrette up to 4 days in the refrigerator.