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Ina Garten's Tricolore Salad with Oranges

Ina Garten's Tricolore Salad with Oranges in our Large Oval Serving Platter

Products used: Oval Serving PlatterOlio Santo Olive OilTellicherry PeppercornsPepperMate Pepper Mill


1 cup shallots, peeled, thinly sliced in rings, and separated (2 to 4 shallots)

2 tablespoons apple cider vinegar
1 large radicchio, halved, cored, and shredded like slaw (12 ounces)
1 large endive, halved lengthwise, cored, and sliced crosswise 1/2 inch thick (8 oz)
3 oz baby arugula
4 navel oranges, peeled and sliced in 1/4-inch-thick half-rounds
2/3 cup pitted Kalamata olives
1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
1/2 teaspoon good Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup Olio Santo olive oil



Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.

In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).

In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

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