Lettuce Radicchio And Goat Cheese Salad Recipes

Steps:

• In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.

Steps:

• Rinse and core the bibb lettuce. Dry the leaves. Rinse and dry the arugula, removing any heavy stems. Rinse and core the radichio. Tear the salad ingredients into bite-sized pieces. Place in a bowl.
• Remove long stems from the parsley and add the leaves to the salad bowl. Finely chop the stems and add them.
• Beat oil and vinegar together until well emulsified.
• Sprinkle the goat cheese over the salad, then add the vinaigrette dressing. Toss. Season to taste with pepper and serve.

Steps:

• To make the dressing, place mustard in bowl and add vinegar and garlic. Start beating with wire whisk and add oil slowly, then salt and pepper to taste. Blend well.
• Add the lettuce, radicchio and cheese, toss well and serve.

Steps:

• Make the vinaigrette:
• In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
• Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.
• Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.

Steps:

• Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
• In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
• With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
• Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

Steps:

• Place apricots in a small bowl, and cover with boiling water; let stand 5 minutes. Drain, and pat dry with paper towels.
• Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper.
• Add apricots, radicchio, and spinach to bowl with dressing; toss to combine. Serve topped with goat cheese.