Three Color Salad: Insalata Tri Colore

Recipe Ingredients

2		Romaine lettuce hearts
1		Radicchio head (medium)
1		Endive bulb (medium)
		Balsamic Vinaigrette
1/3 cup	78ml	Extra-virgin olive oil
1 cup	93g / 3.3oz	Shallot - minced (small)
3 tablespoons	45ml	Balsamic vinegar
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise. Combine greens in a salad bowl.

Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.)

Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar. Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A19) - from the TV FOOD NETWORK

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