Tricolore Salad with Oranges

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

Red Radicchio – White endive – Green Spinach or Arugula

This beautiful salad is so refreshing! It’s perfect in the summer, but also 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.

What is a Tricolore Salad?

Tricolore Salad is also called Insalata Tricole and is traditionally made with three different types of lettuce. The meaning of Insalata Tricole is “salad of 3 colors” which include:

• Radicchio
• Endive
• Arugula or Spinach
• We’ve added oranges and shallots to our version

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.

How to make Tricolore Salad with Oranges:

• 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. See detailed instructions below.
• Supreme the oranges – see detailed instructions below
• Cut the radicchio in half, and remove the core
• Cut the endive in half lengthwise
• Then cut all three lettuces crosswise into 1/2″ strips.
• Toss all of the lettuces and marinated shallots together and toss well to combine
• Add dressing and toss well to coat ingredients
• Divide into 4 bowls and scatter with the orange slices
• Serve

Lemon Vinaigrette for Tricolore Salad:

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 our 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!

• 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

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.

How to “Supreme” an orange:

Have you ever noticed how beautiful citrus looks on your 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.

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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.