1 large radicchio, halved lengthwise, cored and sliced into thin shredsabout 12 ounces
1endive, halved lengthwise, cored and sliced into 1/2" slicesabout 8 ounces
3Naval oranges, peeled with a knife to remove most of the pith, sliced in half crosswise, then sliced into thin circles
2/3cuppitted Kalamata olives, cut in half lengthwise
1/2 cupolive oil
Put the shallots in a small bowl and toss with the vinegar. Set aside for ten minutes or so while you prep the other vegetables.
Add the radicchio, endive, arugula, oranges and olives to a large serving bowl.
Lift the shallots from the vinegar with a fork or slotted spoon and add to the salad. Toss everything together.
In a glass jar, add all the dressing ingredients and shake until well combined. Pour half the vinaigrette over the salad and toss to combine. Add just enough more to lightly moisten. You'll probably have a bit left over. Taste and add more salt and/or pepper if needed.
Ina Garten's Tri Color Salad with Oranges https://cheapcooking.com/ina-gartens-tricolor-salad-with-oranges/ December 3, 2018