The key to Pizzeria Delfina's refreshing Insalata Tricolore is the lemon vinaigrette. The dressing is so good that the restaurant even bottles and sells the citrusy elixir to their customers. Lucky for us, the pizzeria has decided to share the wealth with an easy-to-make-at-home recipe. Enjoy! 

Insalata Tricolore

Serves 4

For Lemon Vinaigrette

1 small shallot, finely minced 

1 lemons, zested

2 oz lemon Juice 

½ oz Champagne vinegar 

8 oz pure olive oil 

Kosher salt to taste (add salt in small amounts, tasting as you go) 

black pepper

1. Soak shallots and zest in lemon juice and vinegar for 5 minutes.

2. Add in salt and pepper.

3. Slowly stream in oil, whisking vigorously. Adjust seasoning

For Salad

2 heads endive, cut crosswise into ½” slices 

1 head radicchio, cut lengthwise into 1/2” Julliene 

baby or wild arugula

lemon vinaigrette

Kosher salt pinch

grana padano

1. Season each lettuce and toss in lemon vinaigrette separately. 

2. To plate, arrange the dressed radicchio, endive, and arugula on a bias.

3. Using a peeler, shave thin strips of grana padano over the top of the salad.

Omar Mamoon is the founder of Dough & Co.