Tricolore Salad with Oranges

Tricolore Salad with Oranges

Tricolore Salad with Oranges is inspired by the colors of the Italian flag:

Red radicchio, white endive, and green spinach or arugula.

This beautiful salad is so refreshing! It’s perfect even in the winter because oranges are really at their best in the winter months. Imagine how gorgeous this would be with blood oranges!

The oranges in the salad are “supremed”, meaning they are segmented or sectioned without their membranes. This is easier than it sounds and we will walk you through it below.

Traditional Types of Lettuce for Tricolore Salad

The Tricolore Salad with Oranges is traditionally made with three different types of lettuce:

  • Radicchio
  • Endive
  • Arugula or Spinach

We used spinach for this recipe. Arugula works well too, so feel free to use interchangeably. Arugula has a slightly bitter flavor compared to spinach. Both are crisp but tender lettuces that offset the crunchy radicchio and endive.

Cut the radicchio in half, and remove the core. Next cut the endive in half lengthwise. Then cut all three lettuces crosswise into 1/2″ strips.

The Perfect Vinaigrette

Tricolore Salad needs a tangy vinaigrette to stand up to the various types of lettuce mixed together. Our Classic Lemon Vinaigrette works perfectly, or try the Lemon Champagne Dressing below. If you don’t have any champagne vinegar on hand you can substitute a good white wine vinegar. Either way be sure to use freshly squeezed lemon juice!

Marinating the Shallots

One of the best parts of this salad is the marinated shallots. Finely dice the shallots and put them in a small bowl. Add about a teaspoon of the champagne vinaigrette and let the shallots marinate while you are preparing the rest of the salad. Marinating them for a short time takes away most of the sharpness of the shallots.

Chopped Shallots
Chopped Shallots

How to “Supreme” an orange:

Have you ever noticed how beautiful citrus looks on a salad in a restaurant? That’s because the membrane has been removed.

Follow these easy steps to “supreme” any citrus fruit or click here for our step by step instructions and photos.

  1. Cut off both ends of the orange.
  2. Stand the orange upright and with your knife cut downward to remove the peel and pith. Follow the natural curve of the orange from top to bottom. Continue around the orange until all the peel and pith are removed.
  3. Once you have removed the peel you can easily see the membranes between each segment. Slice on each side of the membrane to remove the segment.
  4. Continue until each segment is removed.
Tricolore Salad up close
Segmented oranges are also called Oranges Supreme

Putting together the Tricolore Salad with Oranges

Toss the lettuce with the shallots and dressing to combine. Once tossed put in individual bowls for serving before adding the orange segments to the salad.

Lettuce for Tricolore with Oranges and Vinaigrette
Lettuce for Tricolore with Oranges and Vinaigrette
Tricolore Salad with a fork
Tricolore Salad tossed and garnished with oranges
Tricolore Salad with Vinaigrette
Print Recipe
4.89 from 9 votes

Tricolore Salad with Oranges

Tricolore Salad has crunchy Red, Green and White lettuces with orange segments and a tangy Champagne vinaigrette dressing.
Prep Time20 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American, Italian
Servings: 4 servings
Calories: 151kcal
Author: Cyndy Ufkes – The Art of Food and Wine

Ingredients

Lemon Champagne Dressing

  • 2 Tbsp Lemon juice, freshly squeezed
  • 1 Tbsp Champagne vinegar
  • ¼ tsp Dijon mustard
  • ½ cup Extra Virgin Olive Oil
  • 1 clove garlic, minced
  • salt and white pepper, to taste

Salad

  • 2 Tbsp shallots, peeled and finely diced
  • 1 head Radicchio, halved, cored and sliced crosswise into 1/2" pieces
  • 1 head Endive, halved lengthwise and sliced crosswise into 1/2" pieces
  • 4 cups fresh spinach leaves, sliced crosswise into 1/2" pieces
  • 2 oranges, cut into "Supreme" segments* See note for instructions on how to Supreme

Instructions

  • Prepare the vinaigrette by combining all ingredients in a glass jar or bowl, whisk (or shake) until completely combined. Set aside.
  • Mince shallots into a fine dice. Put in a small bowl and pour 1 teaspoon of the vinaigrette over the shallots and marinate them while prepping the lettuce for the salad.
  • In a large bowl combine prepared radicchio, endive, and spinach. Add marinated shallots and toss well to combine.
  • Add dressing and toss well to coat ingredients.
  • Divide into 4 bowls and scatter with the orange slices. Serve.

Notes

How to “Supreme” an orange (segments without the membrane)
  1. Slice the ends off 
  2. Slice off the peel and the pith (white part) with a sharp knife following the shape of the sphere
  3. To remove each segment cut on either side of the membrane toward the core. Do this on both sides until the segment releases.
  4. Continue around the orange until all segments are released.
For a complete lesson on how to ‘Supremeclick here

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