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Tricolor Salad

  • Servings: 4
Tricolor Salad

Source: The Martha Stewart Show, July Summer 2007


  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Dijon mustard
  • Pinch of sugar
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1 endive, thinly sliced crosswise
  • 1/2 head radicchio, cut in half and thinly sliced
  • 2 cups loosley packed arugula


  1. Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.

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