Fresh-Pressed Olive Oil Club

Insalata tricolore


This classic three-color salad was inspired by the green, white, and red of the Italian flag and comes together in no time. The flavors meld perfectly in this chopped version.


  • 1 teaspoon honey
  • 2 tablespoons balsamic vinegar di Modena
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • One 15-ounce can cannellini beans, drained, rinsed, and drained again
  • 1 small head of radicchio, cored and coarsely chopped
  • 1 cup loosely packed basil leaves, julienned


Step 1

Make the vinaigrette: In a large bowl, whisk together the honey, balsamic, mustard, salt, and pepper. Add the olive oil and whisk continuously until the dressing is emulsified.

Step 2

Add the beans, radicchio, and basil, and toss well.

Serves 4