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Cooking & Baking

elleng

(130,765 posts) Wed Mar 19, 2014, 09:26 PM Mar 2014

An Italian restaurant standard is kicked up a few notches in this recipe from Mario Carbone, the chef at Carbone restaurant in New York. If you find it hard to track down Italian frisée or various types of radicchio, you can substitute the usual trio of arugula, endive and radicchio. A helping of poached tuna adds richness and a hint of a salade niçiose.

http://www.nytimes.com/recipes/1016140/tricolor-salad-alla-splendido.html

Backstory:

http://www.nytimes.com/2014/03/19/dining/the-red-sauce-juggernaut.html?hpw&rref=dining

1 replies

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Highlight:

Tricolor Salad alla Splendido (Original Post) elleng Mar 2014 OP

salad sounds delicious northoftheborder Mar 2014 #1

(7,569 posts)

1. salad sounds delicious

Thu Mar 20, 2014, 01:00 PM

Mar 2014