The quintessential tricolore salad
Above: Some have called our tricolore salad one of the best they’ve ever had, “the quintessential expression of this classic European dish,” said one food writer who sampled it the other evening.
The tricolore (“three color”) salad is made with two types of a chicory — white (endive) and red (radicchio in Italian) — and rocket (arugula or rucola in Italian). Together they make the colors of the Italian flag, also known as the “Tricolore” (TREE-koh-LOHR-eh) for its triad of colors: the green for hope, the white for faith and the red for charity.
While some top their tricolore with Parmigiano Reggiano, we prefer thinly sliced Grana Padano from the Po River valley in northern Italy. Its more gentle nutty flavors and its supple mouthfeel serve as the ideal counterpoint for the harmony of the bitterness and tangy character of the chicory and the lemon vinaigrette.
Suggested wine pairing: Domaine du Salvard 2009 Cheverny (imported by Kermit Lynch), 90% Sauvignon Blanc and 10% Chardonnay from the Loire Valley, France. Lemon and grapefruit notes and bright acidity make this fresh, clean, aromatic white ideal for the rich flavors of the tricolore. $10 by the glass.