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Tricolore salad with greens, radicchio and endive in a blue round bowl on a bright blue background with a blue napkin and a white fork on top

Tricolore Salad

arugula, radicchio, endive, pumpkin seeds

STARS

Three colors, one deliciously healthy salad. Peppery green arugula, red radicchio, and crunchy white endive tossed together for this classic Italian salad meant to invoke the tri-colored flag of its homeland. A traditional creamy lemon dressing brightens each component, bringing zest to this colorful dish. Garnished with a sprinkling of ricotta salata cheese and toasted pumpkin seeds.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  10 minutes
Ingredients

Creamy Lemon Dressing

  • 1 head garlic
  • 2 tablespoons grated Parmesan cheese 
  • 1 lemon, juiced
  • ¼ cup mayonnaise
  • ½ cup olive oil
  • Salt and pepper to taste

Salad

  • 1 cup radicchio
  • 1 cup chopped endive
  • 2 cups baby arugula
  • ½ cup shredded ricotta salata
  • ¼ cup toasted pumpkin seeds
Directions
1
Preheat the oven to 400°F. Wrap the garlic in tin foil, drizzle with olive oil, and roast until very tender and fragrant, about 20 minutes. 
2
Remove the roasted garlic cloves from the head and place in a blender, along with the remaining dressing ingredients except the oil. Purée until smooth, adding water if necessary. With the motor running, drizzle in the oil until emulsified. Season to taste.
3
Toss the salad ingredients in a large bowl. Mix with creamy lemon dressing and serve.

Tricolore Salad

arugula, radicchio, endive, pumpkin seeds

STARS

Three colors, one deliciously healthy salad. Peppery green arugula, red radicchio, and crunchy white endive tossed together for this classic Italian salad meant to invoke the tri-colored flag of its homeland. A traditional creamy lemon dressing brightens each component, bringing zest to this colorful dish. Garnished with a sprinkling of ricotta salata cheese and toasted pumpkin seeds.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Creamy Lemon Dressing

  • 1 head garlic
  • 2 tablespoons grated Parmesan cheese 
  • 1 lemon, juiced
  • ¼ cup mayonnaise
  • ½ cup olive oil
  • Salt and pepper to taste

Salad

  • 1 cup radicchio
  • 1 cup chopped endive
  • 2 cups baby arugula
  • ½ cup shredded ricotta salata
  • ¼ cup toasted pumpkin seeds

Directions

1
Preheat the oven to 400°F. Wrap the garlic in tin foil, drizzle with olive oil, and roast until very tender and fragrant, about 20 minutes. 
2
Remove the roasted garlic cloves from the head and place in a blender, along with the remaining dressing ingredients except the oil. Purée until smooth, adding water if necessary. With the motor running, drizzle in the oil until emulsified. Season to taste.
3
Toss the salad ingredients in a large bowl. Mix with creamy lemon dressing and serve.