Tri-Colore Salad with Anchovy Vinaigrette and Parmesan {recipe}

Tri Colore Salad

This post is sponsored by DOLE Salads, whose Mediterranean Blend is perfect for this recipe.

There’s a salad that we order every time we go out for dinner at the Italian restaurant just up the street from us. The Tri-Colore salad is exactly that, three different colored greens, red, white and green, for the colors of the Italian flag, we presume. We love the Tri-Colore Salad, we do, but at the restaurant, the salad is a little too aggressively dressed…

Our solution? We make it at home exactly how we like it, and DOLE Salads’ Mediterranean Blend is the perfect base of greens.

The anchovy vinaigrette is similar to the one we practically drank out of the jar last summer, but without the herbs. With the anchovies in the vinaigrette and so much Parmesan cheese tossed with the greens, it’s basically a more colorful version of the classic salad, the Caesar. If you can make homemade garlic croutons, they’d be great, though we think the salad is perfect as is.

Tri Colore Salad with Anchovy Vinaigrette and Parmesan

inspired by, based on, pretty much almost exactly like except for a few things, a recipe from Mozza

serves 2 to 4 depending on serving size


For Anchovy Vinaigrette

4 anchovy fillets
1 tablespoon red wine vinegar
juice from half a lemon (or more to taste)
1 garlic clove, very finely minced
½ teaspoon kosher salt (more to taste)
¼ teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

For Salad

2-3 generous handfuls each of arugula, frisee and radicchio, or a couple bags of DOLE Mediterranean Blend
Anchovy dressing
salt and pepper to taste
¼ to ½ cup of grated Parmesan


Make the Vinaigrette: In the bowl of a food processor or a blender, pulse the anchovies, vinegar, lemon juice, garlic, salt and pepper. With the food processor running, add the olive oil in a slow steady stream. Taste and adjust with more salt, pepper or lemon juice.

Make the Salad: Toss the salad greens in a large bowl with about ¼ cup of the vinaigrette to start. Taste and adjust by adding more vinaigrette if needed (but not salt).

Sprinkle with ¼ cup of grated parmesan and toss. Taste again for seasoning. Adjust with more vinaigrette, salt and/or pepper, or parmesan.

this post sponsored by DOLE salads

by Sarah J. Gim on May 22, 2012 · 2 comments

{ 2 comments… read them below or add one }

Quick Asian Recipes - Ashish Negi May 22, 2012 at 12:55 pm

With the vivid colors in the bowl, this salad would definitely make mouths water. Plus, the recipe sounds healthy and delicious :)


Missy May 25, 2012 at 10:12 pm

What a beautiful and healthy salad, I can’t wait to make it : )


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