Tricolore Salad with Parmigiano Reggiano | culture: the word on cheese
This visually stunning salad from Chef Jordan Schachter sets the richness of aged Parmesan against the bright bitterness of arugula, radicchio, and endive.
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Ingredients
- 6 handfuls arugula
- 6 belgian endives
- 6 handfuls radicchio
- 12 oz. Parmigiano Reggiano
- ¼ cup lemon juice
- ½ tablespoon champagne vinegar
- ½ teaspoon salt
- ¼ teaspoon fresh thyme (finely chopped)
- ⅓ cup extra virgin olive oil
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