Treviso Radicchio Salad Recipes

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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

TREVISO, WALNUT, AND GRUYèRE SALAD

Provided by Tori Ritchie

Categories     Salad     Cheese     Leafy Green     Appetizer     Side     Christmas     Vegetarian     Quick & Easy     High Fiber     Walnut     Chive     Christmas Eve     Lettuce     Radicchio     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9



Treviso, Walnut, and Gruyère Salad image

Steps:

  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.
  • Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.

1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
Coarse kosher salt
1 pound Treviso (about two 8-ounce heads)
4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces)
1/4 cup chopped fresh chives
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
1 cup walnut halves, toasted

TREVISO RADICCHIO SALAD WITH WALNUT VINAIGRETTE

Aged pecorino Toscano cheese is fairly hard; young pecorino Toscano is softer and milder. You can use good-quality provolone cheese instead, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10



Treviso Radicchio Salad with Walnut Vinaigrette image

Steps:

  • Heat a medium skillet over medium-low heat; arrange pancetta in skillet in a single layer. Cook, turning occasionally, until crisp, about 12 minutes. Drain on paper towels. Break into 1-inch pieces.
  • Put radicchio in a large bowl. Add oil to skillet; heat over medium heat. Add shallots; immediately remove skillet from heat. Whisk in vinegar, walnuts, salt, and pepper; pour over radicchio. Toss well. Top with pancetta and cheese.

8 thin slices pancetta (about 4 ounces)
3 heads Treviso radicchio (about 1 1/2 pounds), quartered lengthwise
1/2 cup walnut oil
2 shallots, finely chopped
1/2 cup champagne vinegar
2/3 cup chopped walnuts, toasted
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2 ounces shaved young pecorino
Toscano cheese

FENNEL AND RADICCHIO SALAD WITH GORGONZOLA

Insalata trevigiana is an Italian salad from the city of Treviso with radicchio and fennel topped by Gorgonzola cheese

Provided by samanthab

Categories     European

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10



FENNEL AND RADICCHIO SALAD WITH GORGONZOLA image

Steps:

  • Cut off the fennel leaves and reserve for the garnish. Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl. Wash and trim the radicchio, shred, but not too finely, and add to the bowl.
  • Roughly chop the walnuts, dice the Gorgonzola and add both to the salad. Roughly chop the parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley.
  • Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves.

Nutrition Facts : Calories 268.4, Fat 25.2, SaturatedFat 7.2, Cholesterol 18.8, Sodium 354.1, Carbohydrate 5.6, Fiber 0.2, Sugar 4.4, Protein 5.6

fennel, 3 bulbs
1 head radicchio
8 tablespoons olive oil
3 tablespoons balsamic vinegar
150 g gorgonzola
3 tablespoons lemon juice
1 tablespoon honey
25 g parsley
salt
pepper

TREVISO SALAD WITH ORANGE VINAIGRETTE AND MANCHEGO

Can't find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Provided by Mary Frances Heck

Yield Makes 8 to 10 servings

Number Of Ingredients 10



Treviso Salad with Orange Vinaigrette and Manchego image

Steps:

  • Whisk oil, orange juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.
  • Add Treviso to bowl with vinaigrette; toss to coat. Divide among plates. Scatter walnuts over. Using a vegetable peeler, shave cheese onto salads. Garnish with parsley and orange zest.

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh orange juice
4 teaspoons honey
4 teaspoons red wine vinegar
Kosher salt, freshly ground pepper
1 pound Treviso, cut through the core into thin wedges
1/2 cup toasted chopped walnuts
1 4-ounce wedge Manchego cheese
1/4 cup coarsely chopped flat-leaf parsley
1 teaspoon finely grated orange zest

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