Ingredients Jump to Instructions ↓

  1. Tricolor Salad

  2. 4 servings 2 cups (4 ounces) arugula (or watercress, mesclun, mache), rinsed and stemmed

  3. 2 heads of radicchio, rinsed, trimmed, and cut into thin diagonal slices

  4. 2 Belgian endives, rinsed, trimmed, and cut into thin diagonal slices

  5. 1/2 cup Creamy Lemon-Chive Dressing

  6. Fleur de sel

  7. Freshly ground black pepper

  8. In a large bowl, combine the arugula, radicchio, and Belgian endive,

  9. tossing lightly to blend. Drizzle with the dressing and toss until

  10. all the leaves are evenly coated. Season with fleur de sel and pepper.

  11. Creamy Lemon-Chive Dressing

  12. Sauce au Citron et la Ciboulette

  13. makes 1 1/2 cups

  14. 2 tablespoons freshly squeezed lemon juice

  15. 1/4 teaspoon fine sea salt

  16. 1 cup light cream

  17. 1/3 cup finely minced fresh chives

  18. In a small jar, combine the lemon juice and the salt. Cover and shake to dissolve the salt. Add the cream and chives. Shake to

  19. blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before using.


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