Wilted Insalata Tricolore

Wilted Insalata Tricolore

Detox Resolution Recipe Series: Using whole grains, vegetables, lean meats and healthier fats in recipes that you may find taste really good!

I’m salad hungry. But I’m also cold to the bone and craving something warm. I sautéed raddichio in a Greek pasta recipe last month and am thinking I’ll take this one step further tonight and turn one of my favorite tossed salads, Insalata Tricolore, into a warm salad, wilting it in garlic-infused olive oil.

The classic Italian Insalata Tricolore, composed of raddichio, endive and arugula, is to my palate, one of the most delicious and beautiful of simple salad combinations. The sweet, earthly balsamic vinegar tames the natural bitterness of the radicchio and endive.

The peppery and delicious flavor of locally grown arugula bears little resemblance in flavor to the arugula available for purchase in the ubiquitous plastic tubs.

This plastic tub variety only whispers the robust flavor of freshly grown arugula. At this time of the year, though, the plastic tub variety will suffice.

Of course you don’t have to sauté the greens; simply follow the recipe skipping that step making a vinaigrette with the olive oil, vinegar and garlic. I served this with a rotisserie chicken, purchased from Whole Foods deli. I especially enjoy loading the chicken and greens onto a piece of crusty, freshly baked bread.

Recipe: Wilted Insalata Tricolore

Ingredients

  • 1 head raddichio, washed and sliced or torn into large pieces
  • 8 cups loosely packed arugula,washed and trimmed of tough stems
  • 2 heads belgian endive, washed, trimmed and sliced lengthwise into 3/4-inch slices
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon minced garlic
  • 1-2 teaspoons balsamic vinegar
  • Grated Parmigianno Reggiano

Instructions

  1. Wash the radicchio and arugula, tear into pieces and gently dry in a salad spinner. Rinse the endive and pat dry with a paper towl.
  2. In a large sauté pan, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
  3. Add raddichio and endive to oil and sauté, with a pinch of kosher salt, 2 minutes, stirring. Add arugula to pan and sauté until just wilted. Toss with 1 teaspoon balsamic vinegar, adding more to taste, if desired. Top with freshly ground pepper, Parmesan and serve.

Time: 15 minutes

Number of servings (yield): 4 side salads

Copyright © Peggy Lampman’s dinnerFeed.

Copyright © Peggy Lampman’s dinnerFeed.

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