Tricolor Salad with Apples

Tricolor Salad with Apples
  • Prep Time
  • 10Servings


  • 2 heads radicchioquartered cored and thinly sliced (about 9 cups)
  • 1 5 ounce package baby arugula (about 6 cups)
  • 3 belgian endives, leaves separated and thinly sliced (about 4 cups)
  • 1 large or 2 small yellow or green apples, cored and cut into matchsticks
  • 1 1/2 tablespoons red wine vinegar
  • 1 pinch sugar
  • Salt and pepper
  • 1/4 cup EVOO
  • 1/2 cup shelled natural pistachios, toasted and coarsely chopped


In a large salad bowl, combine the radicchio, arugula, endives and apples. Season with the vinegar, sugar, salt and pepper; toss. Drizzle the EVOO on top and toss again. Top with the pistachios just before serving.