Tricolor Salad with Balsamic Vinaigrette | America's Test Kitchen

Name: Tricolor Salad with Balsamic Vinaigrette | America's Test Kitchen
Ingredients: 4 cups arugula; 1 small head radicchio, cored and leaves torn; 2 small heads Belgian endive, stems trimmed and leaves cut crosswise into thirds; 1 1/2 teaspoons red wine vinegar; 1/4 teaspoon table salt; 1 1/2 tablespoons balsamic vinegar; 1/8 teaspoon ground black pepper; 6 tablespoons extra-virgin olive oil

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This salad brings together three less common greens—arugula, radicchio, and Belgian endive.

Keywords

Side Dishes
Pasta
Salads

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Ingredients

4 cups arugula
1 small head radicchio, cored and leaves torn
2 small heads Belgian endive, stems trimmed and leaves cut crosswise into thirds
1 1/2 teaspoons red wine vinegar
1/4 teaspoon table salt
1 1/2 tablespoons balsamic vinegar
1/8 teaspoon ground black pepper
6 tablespoons extra-virgin olive oil