Radicchio Salad With Spanish Blue Cheese And Peppered Almonds Recipes

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RIB-EYE STEAKS WITH RADICCHIO, PEAR, AND BLUE CHEESE SALAD

Provided by Bon Appétit Test Kitchen

Categories     Leafy Green     Valentine's Day     Quick & Easy     Dinner     Blue Cheese     Pear     Steak     Fall     Anniversary     Pan-Fry     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 10



Rib-Eye Steaks with Radicchio, Pear, and Blue Cheese Salad image

Steps:

  • Whisk 2 tablespoons olive oil, Sherry wine vinegar, minced shallot, and honey in large bowl. Season dressing to taste with salt and pepper.
  • Sprinkle steaks generously with cracked black pepper and salt. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to plates. Add last 4 ingredients to dressing; toss. Mound salad alongside steaks and serve.

3 tablespoons olive oil, divided
1 tablespoon Sherry wine vinegar
1 tablespoon minced shallot
1 1/2 teaspoons honey
2 8- to 9-ounce rib-eye steaks (each about 1 inch thick), trimmed
Coarsely cracked black pepper
2 cups finely sliced radicchio
1 cup (packed) mixed baby greens
1 small ripe Comice pear, quartered, cored, thinly sliced
1/3 cup crumbled chilled blue cheese (about 1 1/2 ounces)

RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE

Salt is the best way to tame a bitter flavor, and so a radicchio salad benefits from a dressing that tilts toward saltiness. It does not matter which type of radicchio you use - the common tight round head, clusters of white stems with burgundy leaves, or maroon-trimmed endives to name a few - they all deliver some bitterness. The vinaigrette here is bolstered with anchovies and capers.

Provided by Florence Fabricant

Categories     dinner, lunch, quick, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8



Radicchio Salad With Anchovy Vinaigrette image

Steps:

  • Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
  • Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 145 milligrams, Sugar 1 gram

2 anchovies in oil, drained
2 tablespoons white wine vinegar or Champagne vinegar
6 tablespoons fragrant extra-virgin olive oil
1 tablespoon capers in brine or vinegar, drained (do not use salt-packed)
Ground black pepper
1/3 cup finely chopped red onion
1 ripe but firm chilled avocado, peeled and diced (optional)
12 to 14 ounces radicchio (5 red-leaf endives, 3 long Treviso or 1 large round radicchio di Chioggia, or a mixture), cored and cut in 1/2-inch-wide slivers

GRILLED RADICCHIO WITH BLUE CHEESE

These grilled radicchio wedges make a colorful side to accompany most any grilled main dish. The sweet, acidic flavor of the balsamic and creamy blue cheese tame the natural bitterness of the radicchio.

Provided by France C

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 7



Grilled Radicchio with Blue Cheese image

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set dressing aside.
  • Cut radicchio head into 4 wedges. Brush wedges with remaining 1 tablespoon olive oil and lightly sprinkle with salt.
  • Place wedges on the preheated grill; grill until lightly charred, 3 to 4 minutes on each side. Transfer to a plate and top with pistachios and blue cheese; drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 4.7 g, Cholesterol 3.2 mg, Fat 13.3 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2.4 g, Sodium 143.4 mg, Sugar 1.7 g

3 tablespoons olive oil, divided
2 tablespoons white balsamic vinegar
½ teaspoon Dijon mustard
salt and pepper to taste
1 head radicchio
2 tablespoons coarsely chopped pistachio nuts
2 tablespoons crumbled blue cheese

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