6 servings (serving size: about 1 cup)
- 1 tablespoon minced shallots
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 2 teaspoons extravirgin olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups torn Belgian endive (about 2 heads)
- 2 cups torn radicchio (about 1/2 head) 1 (5-ounce) package fresh baby arugula (about 8 cups loosely packed)
- Combine shallots, vinegar, lemon juice, 1 tablespoon water, olive oil, mustard, sugar, salt, and black pepper in a large bowl, stirring well with a whisk.
- Add endive, radicchio, and arugula; toss gently to coat.
- Serve immediately.
Insalata Tri Colore
Yield: 4 servings
- 2 hearts romaine lettuce
- 1 medium head radicchio
- 1 medium bulb endive
- 1 /3 cup (4 glugs) extra-virgin olive oil
- 1 small shallot, minced
- 3 tablespoons (3 splashes) balsamic vinegar
- Coarse salt and black pepper
- Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise. Combine greens in a salad bowl.
- Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.)
- Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar. Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste.
Tri-Color Quinoa Salad
- 1 cup Bob’s Red Mill Tricolor Quinoa Grain
- 1 (15-oz.) can black beans, drained and rinsed
- 3 scallions, thinly sliced
- 2 ears of corn, raw, kernels removed
- 1 red bell pepper, diced
- 1 jalapeno, diced
- 2 nectarines, diced
- 1/2 english cucumber, seeded and diced
- 2 vine tomatoes, seeded and diced
- Juice of 2 limes
- 1/2 teaspoon honey
- 1/2 shallot, minced
- 2 tablespoons sherry vinegar
- 1/3 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 3 Avocados, halved and pitted OR 6 large heirloom tomatoes, inner seeds scooped and reserved for another use (optional)
- Bring 2 cups of water to a boil in a 2-quart pot with a lid. Add quinoa and return to a boil. Reduce heat to a simmer, then cover and cook for about 12 minutes or until all the water has been absorbed.
- Remove from heat, then fluff with a fork and let cool for about 5 minutes. Meanwhile, line a sheet pan with parchment paper. Once the quinoa has cooled for 5 minutes, spread it onto a sheet pan to let cool completely, about 15 more minutes.
- Once quinoa is cool, add it to a large bowl. Add the black beans, scallions, corn, red pepper, jalapeno, nectarine, cucumber and tomatoes. Stir to combine.
- Add the lime juice, honey, sherry vinegar, salt, pepper and olive oil to a pint-sized mason jar with a tight-fitting lid. Seal the jar and shake until emulsified. Add the dressing to the quinoa salad and stir gently to combine.
- Let chill for at least 1 hour before serving. Can be prepared the night before.
- If desired, serve in avocado halves or heirloom tomato bowls. For the avocados; scoop out some of the avocado flesh and fill with the prepared quinoa salad. For the tomatoes; scoop out all but ½ inch of the outer tomato flesh and fill with the prepared quinoa salad. Reserve the tomato scraps for sauce of gazpacho.
Tri-Color Salad with Parmesan and Pine Nuts
Yield: 6 to 8 servings
- 1head endive (about 1 1/2 cups), coarsely chopped
- 1head radicchio (about 3 cups), coarsely chopped
- 7ounces baby arugula (about 5 cups)
- 2tablespoons balsamic vinegar
- 2teaspoons Dijon mustard
- 1pinch kosher salt
- 1/3cup olive oil
- 1/3cup (about 1 ounce) coarsely shredded Parmesan cheese
- 1/4cup (1 ounce) pine nuts, toasted
- Combine all the lettuces in a large salad bowl and toss them together.
- In a small bowl, whisk together the balsamic vinegar, mustard, and salt. Pour the olive oil into the bowl in a steady stream, whisking continuously until the mixture is emulsified.
- Drizzle some of the vinaigrette over the lettuces; add the Parmesan and pine nuts. Toss everything together with large salad tongs. Add more dressing bit by bit if needed.
Tricolor Salad Pizzas
Yield: 4 pizzas
- Cooking spray
- 1-ounce parmesan cheese (1/3 cup grated)
- 2 ounces part-skim mozzarella cheese
- 3/4-pound store-bought whole-wheat pizza dough, at room temperature
- 1 tablespoon cornmeal
- 3 tablespoons extra-virgin olive oil
- 1 cup part-skim ricotta cheese
- Freshly ground pepper
- 1 small head radicchio
- 2 heads endive
- 1 cup grape tomatoes
- 4 cups baby arugula
- 1 tablespoon balsamic vinegar
- Preheat the oven to 475 degrees F. Spray 2 baking sheets with cooking spray. Finely grate the parmesan and thinly slice the mozzarella.
- Cut the pizza dough into 4 pieces. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch each piece of dough into a rectangle about 5 by 11 inches; place 2 rectangles on each baking sheet.
- Brush the dough with 1 tablespoon of the olive oil, then distribute 4 tablespoon-size dollops of the ricotta onto each rectangle. Scatter with the mozzarella slices, then sprinkle evenly with the grated parmesan and 1/4 teaspoon pepper.
- Bake until the cheese is melted, and the dough is browned, about 12 minutes.
- While the pizzas are cooking, thinly slice the radicchio and endive and halve the tomatoes. Toss in a large bowl with the arugula, the remaining 2 tablespoons olive oil and the balsamic vinegar. Top each pizza with about 1 1/2 cups salad. Serve immediately.
Happy Independence Day!