Radicchio Endive And Arugula Salad With A Citrus Vinaigrette Recipes

Steps:

• Place the arugula, radicchio and endive in a medium bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.

Steps:

• In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.
• Add radicchio and endive; toss to coat. Serve.

Steps:

• Slice the head of radicchio into thin slices. Remove stems from arugula. Wash under cold water and spin dry. Slice roasted orange bell pepper into strips.
• In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.

Steps:

• In a bowl whisk together oil and vinegar and season with salt and pepper.
• Discard coarse stems from arugula. Thinly slice radicchio and cut endives crosswise into 1/2-inch pieces. In a large bowl toss greens with vinaigrette until coated well.

Steps:

• For the vinaigrette:
• Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
• For the salad:
• In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

Steps:

• Preheat the oven to 450 degrees F. Combine 1/4 cup cold water, 1 teaspoon salt and a few grinds of pepper in a small baking dish. Pierce the pork chops all over with a fork; add to the brine. Let sit, flipping once, 10 minutes.
• Meanwhile, whisk the mayonnaise, Worcestershire sauce and honey mustard in a shallow dish. Combine the crushed croutons and parmesan in another shallow dish. Put the flour on a plate.
• Remove the pork from the brine; pat dry. Dredge in the flour, then the mayonnaise mixture, and then the crouton mixture, pressing to coat. Transfer to a rack set on a baking sheet. Bake until golden and cooked through, about 20 minutes.
• Slice off the top and bottom of 3 oranges with a paring knife, then cut off the peel and pith. Slice into rounds, discard any seeds and transfer to a large bowl. Squeeze the juice of the remaining 2 oranges into the bowl.
• Cut the pork chops into 1/2-inch pieces. Add the pork, arugula, onion and olive oil to the bowl; toss. Season with salt and pepper.

Steps:

• In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper.
• Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.
• Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

Steps:

• Combine the tangerines, grapefruits, endive and red onion on a serving platter. Sprinkle with the almonds, pomegranate seeds and cheese. Set aside.
• Whisk together the garlic, olive oil, honey, mustard and vinegar in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve.

Steps:

• In a large bowl, whisk together Vinegar, Oil, Honey; Season with Salt and Pepper.
• Add radicchio and endive; Toss to Coat
• Serve.

Steps:

• Trim endives and halve lengthwise. Cut pieces in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
• Cut radicchio in half and discard core, then cut lengthwise into 1/4-inch-wide strips. Soak radicchio and endives in a large bowl of very cold water to crisp, 10 minutes, then drain and dry.
• Whisk together mustard, vinegar, sugar, salt, pepper, grapeseed oil, and sesame oil in another large bowl until emulsified.
• Add endives, radicchio, scallions, and sesame seeds and toss until coated well.

Steps:

• In a large bowl wash arugula, endives, and radicchio in several changes of cold water and spin dry. In a serving bowl whisk together vinegar, mustard, and salt to taste and whisk in oil in a stream until emulsified. Add greens and toss to coat with vinaigrette. Season salad with pepper and toss again.

Steps:

• In a large bowl, whisk together vinegar, oil, honey, and orange juice. Season with salt and pepper. Add radicchio, endive, and arugula; toss to coat. Serve immediately.