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 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:
- 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.
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 or click here for our step by step instructions and photos.
- Cut off both ends of the orange.
- 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.
- 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.
- Continue until each segment is removed.
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.
Tricolore Salad with Oranges
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
- 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
- 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.
- Slice the ends off
- Slice off the peel and the pith (white part) with a sharp knife following the shape of the sphere
- To remove each segment cut on either side of the membrane toward the core. Do this on both sides until the segment releases.
- Continue around the orange until all segments are released.