Radicchio Salad With Spanish Blue Cheese And Peppered Almonds Recipes

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RADICCHIO SALAD WITH BLACK OLIVE VINAIGRETTE AND ALMOND CRUSTED GOAT CHEESE

Provided by Sandra Lee

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 12



Radicchio Salad with Black Olive Vinaigrette and Almond Crusted Goat Cheese image

Steps:

  • Vinaigrette:
  • In medium bowl, whisk vinegar, mustard, honey and oil. Add olives, salt, pepper and dried oregano. Combine thoroughly and refrigerate until chilled (about 1 hour).
  • Goat cheese:
  • Slice goat cheese and roll 1-inch balls. Combine almonds and paprika in a shallow bowl. Roll balls in paprika almond mix until completely covered on all sides.
  • Salad:
  • Rinse radicchio and cut into narrow slices. Put sliced radicchio into large bowl and slowly add vinaigrette dressing, coating the salad entirely. Top with goat cheese balls as you would with croutons.

1/4 cup balsamic vinegar
2 tablespoon Dijon mustard
1 tablespoon honey
2/3 cup extra-virgin olive oil
1/4 cup chopped black olives
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
5 ounces plain goat cheese
1/2 cup finely chopped almonds
1/2 teaspoon paprika
3 small heads radicchio

RADICCHIO, PEAR AND ARUGULA SALAD

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14



Radicchio, Pear and Arugula Salad image

Steps:

  • For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
  • For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

Nutrition Facts : Calories 496 calorie, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 657 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams, Sugar 14 grams

1 teaspoon whole grain mustard, such as Grey Poupon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 3/4-inch-thick slices country-style sourdough bread
1/4 cup extra-virgin olive oil
1/4 cup extra-virgin olive oil
2 tablespoons dry white wine, such as pinot grigio
2 tablespoons honey
Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
3/4 cup chopped walnuts, toasted* see Cook's Note
One 2-ounce chunk Parmesan
Kosher salt and freshly ground black pepper

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, GOAT CHEESE, AND HAZELNUT SALAD

This blend of flavors, healthy fats and colorful radicchio makes for a wonderful salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Number Of Ingredients 7



Radicchio, Goat Cheese, and Hazelnut Salad image

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.

Nutrition Facts : Calories 146 g, Fat 13 g, Protein 4 g

1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1 1/2 teaspoons sugar
Coarse salt and ground pepper
2 heads radicchio (about 1 pound total), torn
1/3 cup blanched hazelnuts or almonds, or walnuts, toasted and coarsely chopped
1 cup crumbled fresh goat cheese (4 ounces)

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