Three Color Salad: Insalata Tri Colore

For a complete meal, serve with Gran’pa Emmanuel’s Macaroni with Sausage and Cannellini and Rapini and Garlic.


  • 2 hearts of romaine lettuce
  • 1 medium head radicchio
  • 1 medium bulb endive

Balsamic Vinaigrette:

  • 1/3 cup extra virgin olive oil (EVOO)
  • 1 small shallot, minced
  • 3 tablespoons balsamic vinegar (3 splashes)
  • Coarse salt and black pepper


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

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

  • Sharon Hann

    Is this the same recipe you had on your show today as a side to the stuffed cutlets?

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