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A Tricolor Winter Salad Recipe with Radicchio, Endive and Arugula


Finding wintertime dishes that are full of both flavors and colors can be tough. Not so with this three-color winter salad recipe. A selection of bitter greens paired with a slightly sweet vinaigrette makes for a salad that's perfect as a side or an appetizer.

Add some nuts, cheese, or even chopped rotisserie chicken to make the combination of bitter greens into a complete meal. The bitter greens go great with a stronger flavored cheese like blue cheese or an aged goat cheese. If you like, you can even add supremed citrus (like the half orange leftover from the dressing) to add a touch more sweetness. The combination of the bitter greens, cheese and citrus are an excellent pairing, like in our arugula, grapefruit and Parmesan salad.

Tricolor Salad Recipe

Serves 4


1 pound baby arugula
1 radicchio
3 white Belgian endives
3 Tbsp. extra virgin olive oil
1/2 orange, juiced
1/2 lemon, juiced
1 tsp. mustard
black pepper and salt


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From the Organic Authority Files

Place the arugula in a large salad bowl. Halve the radicchio through the core and remove the white portion of the core. Thinly slice the radicchio into strips. Halve the endives through the core and slice them thinly. Add the radicchio and endives to the bowl with the arugula.

In a small bowl, whisk together the citrus juices, mustard, salt and pepper. Slowly drizzle in the olive oil, whisking all the while to emulsify. Add to the salad and toss to combine. Serve immediately.

Related on Organic Authority

Easy Lentil Salad with Radicchio Recipe

Smoked Salmon and Radicchio Tea Sandwiches

Arugula Salad with Mango, Avocado and Red Onion

Image: B*2

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