Romaine Radicchio Arugula Salad Recipes

Steps:

• To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
• In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

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:

• Combine radicchio, arugula, and parsley in a bowl. Drizzle with oil, then sprinkle with lemon juice and black-olive seasoning. Toss to combine, season with salt and pepper, and serve immediately.

Steps:

• Whisk water, white vinegar, and sugar together in a bowl until sugar has dissolved.
• Stir cucumber and onion into the vinegar mixture; cover and refrigerate for 3 hours. Drain vegetables.
• Toss romaine lettuce and arugula with olive oil and balsamic vinegar in a large bowl. Season with salt and black pepper.
• Divide salad on 2 plates and scatter cucumber mixture and grapes on top to serve.

Steps:

• Whisk together first six ingredients in medium bowl.
• Gradually whisk in oil and season generously with fresh ground pepper.
• Toss greens with dressing.

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.

Steps:

• In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.

Steps:

• Combine all seeds in heavy small skillet. Add large pinch of salt. Cook over low heat until white sesame seeds are pale golden, stirring occasionally, about 8 minutes. Using potato masher, press mixture in skillet until coriander seeds are coarsely crushed.
• Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt and pepper. (Seeds and dressing can be made 8 hours ahead. Let stand at room temperature.)
• Combine romaine and arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle with remaining seeds and serve.

Steps:

• In a large bowl, toss together the romaine, radicchio and cucumber.
• In a small bowl, whisk together the oil, vinegar, parsley, salt and pepper.
• Pour over the salad and toss to coat.

Steps:

• Heat fennel seeds in oil in a small skillet over low heat, stirring, until seeds are a shade darker, 1 to 2 minutes, then cool.
• Whisk together lemon juice, salt, and pepper in a large bowl, then whisk in fennel oil until combined well. Just before serving, whisk vinaigrette and toss with greens.