This recipe makes a lot of dressing, so you may want to halve, or even quarter it.
Tricolore with Chianti Vinaigrette & Parmigiano Reggiano
Rather than emulsifying this simple vinaigrette, we mix it just before serving. An emulsified vinaigrette would cloy to the leaves of hearty greens like these, but this broken dressing just lingers on the lettuce. Make sure to use high-quality olive oil—you’ll taste the difference.
1 bottle of chianti (or any bottle of red wine that’s already open)
1 ½ cups red wine vinegar
1 ½ extra virgin olive oil
salt, pepper, and sugar to taste
two handfuls wild baby arugula
1 head Treviso
1 head Castelfranco
Parmigiano-Reggiano Cravero 24-month, shaved with a vegetable peeler
1. In a medium saucepan over low heat, reduce the wine by half until it is the consistency of nappé or so it coats the back of the spoon. Allow to cool.
2. In a mixing bowl or squeeze bottle, add red wine vinegar and extra virgin olive oil in equal parts with the reduced red wine. Season with salt, pepper, and sugar to taste.
3. Gently place the greens in a large mixing bowl. Quickly mix the vinaigrette, then drizzle on the greens so that they’re coated.
4. Delicately place the dressed greens in piles on each of the four plates. Top with shaved Parmigiano-Reggiano and serve.