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Home » Salad Index

Delectable Tri Color Salad with Winter Greens

Made by Anastasia Papapetros - Serves 8 Filed Under: Best Winter Salads, Green Salad Recipes, Low Carb Salads, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season

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Our Tri Color Salad is a winter version of the famous Italian ‘Insalata Tricolore’. We have partnered wonderful leafy veggies with our simply to die for tarragon vinaigrette for an easy dinner party worthy salad you and your guests will love! 

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Tri Color Salad in a dark grey bowl with tarragon springs on top right corner.

Tri Color salad means three colours, what colours you ask? Well the colours of the Italian flag  of course 🇮🇹 - green, white and red.

In the summer these colours are usually taken from basil for green, mozzarella for white and tomatoes for red. In the winter we turn to classic winter greens for inspiration,  which we have partnered with crumbly pecorino and gorgeous sicilian (or Castelvetrano) olives then tossed them in a flavoursome tarragon vinaigrette. 

Oh, have you tried our Tricolore Salad yet it's another 3-colour salad but with summer favourites! Another one of my Italian favourites is our Italian Artichoke Salad full of tangy flavour and a lip-smacking parmesan dressing.

In This Post:
 [hide]
  1. Ingredients and Substitutions
  2. How to Make It 
  3. Serving Suggestions
  4. Tips and Questions
  5. More Winter Salads to Try
  6. Recipe Card

Ingredients and Substitutions

  • Rocket/arugula - with its slight pepperiness is the green. Feel free to swap with any leafy greens that take your fancy such as baby spinach, Swiss chard, kale or silverbeet. 
  • Fennel - with its gorgeous licquoricey flavour is the white. You can substitute with some Napa or white cabbage but just add a teaspoon or two of fennel seeds to boost the flavour.
  • Radicchio - with its slightly bitter flavour and deep magenta colour provides the red. If you are not a fan this can easily be replaced with some red cabbage instead.

Jump to our common questions section for other winter leaf veggies to try! 

  • Pecorino Cheese - is another sharp Italian cheese, you can replace it with Parmesan cheese.
  • Sicilian (or Castelvetrano) olives - for their mild sweet flavour and meatiness. You can use any firm green olives that you have on hand, but make sure you rinse them well to remove some of their briney taste.
  • Tarragon vinaigrette - for me this is what really makes this salad such a huge hit. But, you can use some dry tarragon (see FAQs) or replace the tarragon with other woody herbs such as rosemary or thyme. You can also use a simple lemon vinaigrette if you a absolutely have to. 
Labelled ingredients needed to make a tri color salad.

How to Make It 

Step 1 - Prepare Your Ingredients

Wash your rocket/arugula remove any damaged or wilted leaves, then either pat or spin dry using a salad spinner.

Arugula or rocket being dried in a salad spinner.

Wash and trim your radicchio, remove the core and then thinly shred.

HANDS CUTTING RADICCHIO ON WOODEN BOARD

Wash the fennel, cut off the base, hard fennel core and any damaged parts. Shred finely, either using a mandoline/v-slicer or a sharp knife. 

SLICING FENNEL ON-V-SLICER

Don’t forget to chop up the fennel fronds to add to your salad!

Then use a peeler to shave half a cup from your pecorino cheese.

CHOPPING DILL ON A WOODEN CHOPPING BOARD WITH KNIFE

Step 2 - Shake Up Your Vinaigrette

Place all dressing ingredients in a glass jar or sealed container and season.

Shake well to combine, taste and adjust seasonings according to your liking.

SHAKEN TARRAGON DRESSING IN JAR WITH INGREDIENTS AROUND

Step 3 - Assemble Your Salad

Place all the ingredients (except the olives) in a large mixing bowl and season.

CUT TRI COLOUR SALAD INGREDIENTS IN WHITE BOWL WITH DRESSING IN JAR ON THE SIDE

Pour over the vinaigrette and mix well to combine, making sure that all the leaves are well coated.

Taste and adjust seasonings according to your liking.

💡TOP TIP
Toss the salad well in a mixing bowl making sure all of the leaves are covered in the yummy dressing. 
Then transfer the salad leaves to your serving bowl/platter and leave the excess dressing behind, this prevents your salad from sitting in the vinaigrette and going soggy. 
TONGS TOSSING TRI COLOUR SALAD TO COMBINE

Arrange in a salad bowl, scatter the olives on top to garnish and serve. 

Tri Color Salad in a dark grey bowl with tarragon springs on top right corner.

Serving Suggestions

Great with any Italian style measl such as pasta, eggplant parmigiana or veal saltimbocca. Also great with pork, poultry or seafood. 

I made it for a dinner party alongside a rolled pork roast and crunchy smashed potatoes. 

And you simply must try it with a whole roasted fish such as a snapper it is an exquisite flavour combination! The sweet slightly anise flavoured tarragon partners beautifully with soft white flesh of the fish.

Tips and Questions

What Are Winter Greens?

  • They are green leafed vegetable that are abundant and at their peak during the winter months. 
  • For the most part dark coloured plants are higher in phytonutrients and act as potent antioxidants in our bodies (great for winter colds and flus 😉). 
  • They include Asian greens, broccoli, Brussels sprouts, cabbage varieties, chard, celery, fennel, kale, leeks, okra, radicchio, silvery and spinach. 

Can I Use Dry Tarragon?

  • I think dried tarragon is one of the few dried herbs that truly mimics its fresh counterpart very well.
  • It is best purchased from a speciality spice shop rather than at the supermarket as it will be fresher and make sure that tarragon leaf is green and not washed out.
  • You’ll just want to scale back to two teaspoons and add about 3 teaspoons of finely chopped parsley for some fresh green flavour and colour.

Why the Sicialian (or Castelvetrano) Olives 

As you know most olives have a briny taste to them, well not these beauties they are mild, sweet and buttery with a meaty texture.
Even olive haters have been known to fall in love with them!

Can I Make This Salad Ahead?

  • You can prepare the leafy veggies such as the rocket/arugula, several hours in advance and keep in a sealed container in the fridge. 
  • For the fennel, I would place it in a bowl and fill it with cold water as it discolours easily.
  • The dressing can be made several days in advance and kept in an air tight container in the fridge.
  • Assemble the salad just before serving no more than 20-30 minutes at the absolute most.

What About the Leftovers?

This is one of those ‘make it and eat it’ style salads and should really be eaten soon after making as the leftover salad tends to go a bit soggy the following day.

More Winter Salads to Try

CLOSE UP OF ROASTED BEET SALAD
ROASTED BEET SALAD
PORTRAIT CLOSE UP OF APPLE PECAN SALAD
APPLE PECAN SALAD

Recipe Card

Tri Color Salad in a dark grey bowl with tarragon springs on top right corner.

Tri Colour Salad for Winter

Our Tri Color Salad is a winter version of the famous Italian ‘Insalata Tricolore’. An easy dinner party-worthy salad your guests will love! 
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 10 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Australian
Keyword: arugula, fennel, leaf salad, radicchio, rocket, tarragon
Difficulty: Easy
Diet: Keto, Low Carb, nut free, Vegetarian,
Servings: 8 as a side
Calories: 207kcal
Author: Anastasia Papapetros
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Ingredients
For the salad
  • 600 grams radicchio (approximately 1 head, 21 oz)
  • 300 grams rocket/arugula (approximately 3 cups, 11 oz)
  • 500 grams fennel (approximately 2 fennel bulbs, 18 oz)
  • ½ cup Pecorino (shaved)
  • ½ cup Sicilian olives (also known as Castelvetrano olives)
  • Sea salt and cracked black pepper
For the vinaigrette
  • ½ cup Olive oil
  • ¼ cup lemon juice, freshly squeezed
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon Dijon mustard
Metric - Imperial
Instructions
  • Wash your rocket/arugula remove any damaged or wilted leaves then either pat or spin dry using a salad spinner.
  • Wash and trim your radicchio, remove the core and then thinly shred.
  • Wash the fennel, cut off the base, the hard fennel core and any damaged parts. Shred finely, either using a mandoline/v-slicer or a sharp knife.*
  • Don’t forget to chop up the fennel fronds to add to your salad!
  • Use a peeler to shave half a cup from your pecorino cheese.
  • Place all dressing ingredients in a glass jar or sealed container and season.
  • Shake well to combine, taste and adjust seasonings according to your liking.
  • Place all the ingredients (except the olives) in a large mixing bowl and season.
  • Pour over the vinaigrette and mix well to combine, making sure that all the leaves are well coated.
  • Taste and adjust seasonings according to your liking.
  • Arrange in a salad bowl, scatter the olives on top to garnish and serve.

Video

Notes

*If you are not going to make this salad up immediately I strongly suggest you place the cut fennel in a bowl and fill it with cold water as it discolours easily.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 207kcal | Carbohydrates: 11g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 288mg | Potassium: 670mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1092IU | Vitamin C: 23mg | Calcium: 187mg | Iron: 2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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