We're digging the food by executive chef Victor LaPlaca at NYC trattoria and crudo bar Isola. Next up: a classic Italian salad with a cheesy little trick up its sleeve.
Trecolore salad is typically made with three kinds of lettuce — this one uses bibb and radicchio and subs fennel in for a third. The result is a blend of mild and bitter that makes a great backdrop for sweet, juicy red grapes. The secret here is freezing the blue cheese for about 30 minutes before grating it over the top of the salad, otherwise it'll just crumble. The blue cheese shavings give the whole salad a rich, tangy flavor that makes this a really addictive first course, or add a protein for a light, healthy lunch or dinner.
- 2 heads Bibb lettuce, leaves separated
- 1 head radicchio, chopped
- 1 bulb fennel, chopped
- 2 cups red grapes, cut in half
- 1 3-ounce chunk Gorgonzola, frozen
- 3 ounces olive oil
- 1 ounce sherry vinegar
- 1 ounce toasted hazelnuts
- Salt and pepper, to taste
- Toss the leaves of bibb lettuce, radicchio, fennel, and grapes together in a large bowl.
- In a separate bowl, mix olive oil, hazelnuts, sherry vinegar and season with salt and pepper.
- Grate frozen blue cheese over salad and serve.
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