RADICCHIO SALAD WITH WALNUT DRESSING
Walnut oil gives this salad a distinctly nutty flavor; it can be found in most grocery stores. Radicchio di Treviso has narrow, tapered leaves; radicchio di Verona leaves form loose, round heads. The varieties may not be clearly labeled, but the shapes make them easy to distinguish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow, steady stream, whisking until emulsified. (If using olive oil, you may want to warm the oil and walnuts first over low heat in a small pan for a few minutes. Then let cool to room temperature to infuse the oil with flavor.)
- Add radicchio to dressing, and toss. Divide among 4 serving plates, and sprinkle with walnuts.
WATERCRESS, RADICCHIO, AND RADISH SALAD
Peppery watercress and pleasantly bitter radicchio stand up well to the lively country mustard vinaigrette in this simple salad. Radishes add a welcome crunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.
ENDIVE, RADICCHIO AND WALNUT SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut 1 1/2 inches from the root end of the 2 endives and the radicchio head, and cut these root end pieces into 1/2-inch chunks. (You should have 3 about cups.) Reserve the pointed endive leaf tips and the radicchio leaves for use later in the recipe. Combine the root end chunks with the shredded carrot and nuts in a bowl.
- Combine the dressing ingredients in a small bowl, then add the dressing to the endive and radicchio pieces, carrots, and nuts. Toss well.
- Arrange the radicchio leaves attractively on four plates, and spoon the dressed mixture into the center of the leaves. Arrange the endive leaf tips so they stand, pointed tips up, next to one another all around the dressed salad. Serve immediately.
ROASTED CAULIFLOWER, WATERCRESS, AND RADICCHIO SALAD
Categories Salad Leafy Green Side Roast Vegetarian Walnut Cauliflower Fall Healthy Vegan Watercress Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Toss cauliflower with 2 tablespoons oil in a shallow baking pan and season with salt. Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown, about 15 minutes.
- Meanwhile, cook nuts in remaining 2 tablespoons oil in a small skillet over moderately low heat, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Cool slightly in skillet.
- Stir together lemon juice and mustard in a large bowl. Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt and pepper to taste, then toss to coat.
WATERCRESS, WALNUT, AND ROQUEFORT SALAD
Categories Salad Quick & Easy Blue Cheese Walnut Watercress Gourmet
Yield Serves 4
Number Of Ingredients 17
Steps:
- Make caramelized walnuts:
- Preheat oven to 350°F.
- In baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart.
- Make dressing:
- Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.
- Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts.
WALDORF SALAD WITH CRANBERRIES AND PECANS IN RADICCHIO CUPS
Categories Salad Fruit Nut Vegetable No-Cook Thanksgiving Quick & Easy Cranberry Pecan Radish Fall Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes.
- Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to coat. (Can be prepared up to 8 hours ahead. Cover and refrigerate.)
- Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate. Spoon salad into center of radicchio leaves and serve.
RADICCHIO, WATERCRESS AND WALNUT SALAD
Provided by Florence Fabricant
Categories dinner, easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegars and walnut oil. Season to taste with salt and pepper. Set aside.
- Carefully peel off the leaves of the head of radicchio. Select the four best leaves and place one on each of four plates. Finely shred the rest into strips 1/4-inch wide.
- In a bowl, combine the shredded radicchio with the watercress. Whisk the dressing again, pour it over the radicchio and watercress and toss. Divide this mixture over the whole radicchio leaves. Scatter the walnuts and cheese over each serving. Serve at once.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 38 grams, Carbohydrate 6 grams, Fat 47 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 6 grams, Sodium 418 milligrams, Sugar 3 grams
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