Tricolore Salad

Tricolore Salad

From: Executive chef Jason Balestrieri, Cantinetta Luca, Carmel, CA. Yield: 4 servings.

12 oz. sweet baby lettuce mix

1 cup sliced radicchio leaves

24 Belgian endive leaves

4 oz. wild arugula leaves

1 cup toasted walnut halves

1 cup thinly sliced apple

1 cup crumbled Gorgonzola cheese

1 cup h

Register to view the full article

Register to view this article

Already a member? .

TAGS: Food & Drink