La Luce
Tricolor Salad
| Category: | Insalate |
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Notes
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Ingredients
| 2½ | oz. | Arugula local |
| ½ | oz. | Endive leaves |
| 1½ | oz. | Radicchio (cut into ¼" segments) |
| 1 | oz. | Olive oil |
| 1 | oz. | Shaved parmesan cheese |
| ½ | ea. | Lemon: Meyer lemon preferred (if available) |
| Kosher Salt, and black pepper |
Preparation
- Place arugula, endive and radicchio in a stainless steel bowl, season with a pinch of salt and pepper. Drizzle olive oil and fresh squeezed lemon juice on top, toss salad gently by hand to coat everything uniformly.
- Rectify seasoning.
ASSEMBLY OF THE DISH
- In a cold plate, place only the radicchio in 1/3 of the plate, place the endives in the other ⅓ of plate, and arugula in the other ⅓.
- Add shaved parmesan cheese on top and drizzle some "Primo" olive oil to finish.
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