Radicchio And Plum Salad Recipes

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GRILLED PLUM SALAD

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11



Grilled Plum Salad image

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.

1 tablespoon honey
1 tablespoon champagne vinegar
2 tablespoons extra-virgin olive oil
Kosher salt
3 plums, pitted and halved
1 tablespoon olive oil
Kosher salt
1 head radicchio, roughly chopped
2 Belgian endives, quartered and cored
1/3 cup crumbled feta cheese
1/4 cup salted roasted pistachios, chopped

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



Radicchio and Plum Salad image

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.

4 slices bacon
1 small shallot, finely chopped
3 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 head of radicchio, leaves separated, larger leaves torn
4 plums, cut into wedges
1/4 cup Gaeta olives

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