GRILLED PLUM AND PISTACHIO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill pan over medium-high heat.
- In a large bowl, toss together the plums, 1 tablespoon olive oil and 1/4 teaspoon salt. Place the plum wedges on the hot grill pan and grill until nice grill marks have formed, 1 to 2 minutes per side. Remove to a plate to cool slightly.
- To the large bowl add the lettuce, basil, mint, white balsamic vinegar, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt. Using your hands, gently toss to coat the greens, being careful not to bruise the lettuce. Sprinkle the salad with the pistachios and gently place the plums on top. Sprinkle with the ricotta shavings and serve.
RADICCHIO AND PLUM SALAD
You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.
Provided by Carla Lalli Music
Categories Bon Appétit Salad Bacon Shallot Mustard Radicchio Plum Olive Fall Wheat/Gluten-Free Side
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook bacon in dry medium skillet over medium-low heat, turning occasionally, until crisp, 8-12 minutes. Transfer to paper towels to drain.
- Reduce heat to low and cook shallot in same skillet, stirring often, until translucent, about 2 minutes. Add vinegar, oil, mustard, and 1 Tbsp. water and whisk until smooth.
- Toss radicchio, plums, and olives in a large bowl. Drizzle dressing over; season with salt and pepper. Toss to coat.
- Transfer salad to a platter, then crumble bacon over.
GRILLED PLUM SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to medium high.
- For the dressing: In a large bowl whisk together the honey, vinegar, extra-virgin olive oil and 1/4 teaspoon salt until emulsified. Set the bowl aside.
- For the salad: Drizzle the plums with the olive oil and season with 1/4 teaspoon salt. Place the plums on the hot grill and cook until golden brown all over, about 1 minute per side. Remove from the grill and let cool slightly before cutting into wedges.
- Add the radicchio and endive to the bowl with the dressing, season with 1/4 teaspoon salt and toss well to coat. Add the plums and toss gently. Sprinkle with the feta and pistachios.
GRILLED RADICCHIO
Grilling radicchio not only gives it a smoky flavor but it also tames the bitterness it has when raw. This recipe is simple to prepare and would pair nicely with any grilled meat.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes Vegan
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
- Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
- Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 2.7 g, Fat 10.3 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 623.9 mg, Sugar 0.5 g
GRILLED PLUM SALAD WITH AGED GOUDA AND PECANS
Make and share this Grilled Plum Salad With Aged Gouda and Pecans recipe from Food.com.
Provided by swissms
Categories Plums
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dressing:
- Whisk the vinegar, honey, 3/4 teaspoon salt, and pepper to taste in a large bowl. Gradually whisk in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.
- Salad:
- Heat a grill pan over medium-high heat. Brush the plums with olive oil and sprinkle with salt and pepper to taste. Grill the plums until slightly soft, about 1 minute per side. To get distinct grill marks, resist the temptation to move the fruit around on the pan as it cooks. Cut the plum wedges in half crosswise and toss with the dressing. Set the plums aside to marinate in the dressing for 15 minutes. (The salad can be prepared up to this point 1 hour before serving.)
- Right before serving, toss the greens with the plums and dressing. Divide the salad among 4 serving plates and scatter the cheese and pecans over the tops.
Nutrition Facts : Calories 285.8, Fat 23.8, SaturatedFat 7, Cholesterol 32.3, Sodium 570.3, Carbohydrate 11.8, Fiber 2.7, Sugar 8.9, Protein 8.7
RADICCHIO CAESAR SALAD
This fragrant take on Caesar salad uses up an entire tin of anchovies and replaces the sweet romaine with gloriously bitter radicchio. For the dressing: Though you could use a raw egg yolk and slowly stream in oil while whisking constantly, relying on the already emulsifying qualities of store-bought mayonnaise gets you to creamy heights with less fuss. This salad does not keep well, so serve it immediately, while the radicchio is still plump and crunchy. There's no added salt in this recipe, as the many anchovies season both the bread crumbs and the dressing. But should your radicchio be especially bitter - pleasant though that flavor can be - feel free to add a pinch of salt to help tame the bitterness.
Provided by Eric Kim
Categories dinner, easy, for two, lunch, weeknight, salads and dressings, appetizer, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Prepare the bread crumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. Transfer the anchovies from their tin to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper towel-lined plate.
- Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season generously with pepper and whisk to combine.
- Dress the salad: Add the radicchio leaves to the dressing and toss. The salad should be lightly dressed, not thickly caked. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.
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RADICCHIO AND PLUM SALAD RECIPE | BON APPéTIT
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4/5 (1)Author Carla Lalli MusicServings 4Estimated Reading Time 1 min
- Cook bacon in dry medium skillet over medium-low heat, turning occasionally, until crisp, 8–12 minutes. Transfer to paper towels to drain.
- Reduce heat to low and cook shallot in same skillet, stirring often, until translucent, about 2 minutes. Add vinegar, oil, mustard, and 1 Tbsp. water and whisk until smooth.
- Toss radicchio, plums, and olives in a large bowl. Drizzle dressing over; season with salt and pepper. Toss to coat.
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