Salad - Tricolore salad with Parmigiano-Reggiano

By Pascento96

Mario Batali

Ingredients

• 1 pound arugula (3 large bunches), trimmed, washed, and spun dry
• 2 heads Belgian endive, cored and cut into 3/4-inch-wide slices
• 1 large radicchio, cored and coarsely chopped
• 6 tablespoons lemon vinaigrette (see below)
• Maldon or other flaky sea salt and coarsely ground black pepper
• A 4-ounce chunk of Parmigiano-Reggiano for shaving
• Lemon vinaigrette
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest
• 1/2 cup extra-virgin olive oil, preferably Tuscan

Preparation

Step 1

Combine all the lettuces in large bowl, tossing to mix. Drizzle with half the vinaigrette, tossing gently. Season with salt and pepper.
Transfer the salad to a serving bowl, shave the cheese over it, and serve with the remaining vinaigrette on the side.
To make the lemon vinaigrette:
Whisk together the lemon juice, marmellata, and olive oil in a small bowl. (The vinaigrette can be refrigerated for up to 3 days.) Makes 3/4 cup.