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+ servings
Tri Color Salad in a dark grey bowl with tarragon springs on top right corner.
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5 from 1 vote

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! 
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
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

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

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

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