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!
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