Butter Lettuce And Radicchio Salad With Strawberries Food

APPLE AND BITTER LETTUCES SALAD

Apple and Bitter Lettuces Salad image

You can use a mix of lettuces for this salad, and you can also add some milder lettuce. My favorite combination is endive, radicchio and arugula. It is a simple salad with wonderful contrasts. Dice the apples small.

Provided by Martha Rose Shulman

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

Time 10m

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 scant teaspoon Dijon mustard
1 small garlic clove, puréed
1/4 cup extra virgin olive oil or grapeseed oil
2 tablespoons walnut oil
4 to 5 cups mixed bitter and pungent lettuces, such as endive, radicchio, arugula, frisee, or 3 to 4 cups bitter lettuces and 1 to 2 cups torn up milder lettuce such as bibb or romaine
1 large or 2 smaller tart apples, such as a Braeburn or Pink Lady, cored and cut into very small dice (1/2 to 1/4 inch)
1 tablespoon chopped fresh tarragon
1/4 cup toasted cashews or broken walnuts or pecans (lightly toasted if desired)

Steps:

In a small measuring cup or bowl, whisk together lemon juice, vinegars, salt, Dijon mustard and garlic. Whisk in oils. Taste and adjust salt.
Combine lettuces, apples, tarragon and nuts in a salad bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 3 grams, TransFat 0 grams

WARM BUTTER LETTUCE SALAD WITH HAZELNUTS

Warm Butter Lettuce Salad With Hazelnuts image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup dry white wine
1 shallot, thinly sliced
1 bay leaf
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 tablespoons cold unsalted butter, cut into pieces
2 heads butter or Bibb lettuce, leaves separated
1/4 cup hazelnuts, toasted and chopped
2 tablespoons coarsely chopped fines herbes (chives, parsley and chervil)

Steps:

Bring the wine, shallot, bay leaf, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a skillet over medium-high heat; cook until reduced to about 2 tablespoons, 8 to 10 minutes. Remove from the heat and discard the bay leaf. Whisk in the butter and 1 teaspoon water until smooth.
Combine the lettuce, hazelnuts and herbs in a large bowl. Add the warm dressing and toss to coat. Season with salt and pepper and serve immediately.

CHOPPED ROMAINE AND RADICCHIO SALAD

Chopped Romaine and Radicchio Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup freshly grated Parmesan
3 tablespoons extra-virgin olive oil
2 tablespoons whole-grain mustard
1 tablespoon Champagne vinegar
1/4 teaspoon kosher salt
2 hearts romaine lettuce
1 large head radicchio
1/4 cup chopped fresh basil
1/2 English cucumber, peeled and diced
1 avocado, pitted, flesh scooped and diced
2 cups pita chips, crushed
1/4 teaspoon salt

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.

RADICCHIO AND BUTTER LETTUCE SALAD WITH BLUEBERRIES AND KALE CHIPS

Radicchio and Butter Lettuce Salad with Blueberries and Kale Chips image

I came up with this salad trying to get as many veggies in at the end of a day as possible while adding some crunch and protein, because I had not had any all that day. So I ended up taking a bunch of things I liked and mixing them up with my favorite dressing: olive oil and vinegar with salt and pepper to taste. I think it turned out great! I liked it so much I ate the whole bowl! I hope you'll try it and see what you think.

Provided by Daniele

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 1h

Yield 2

Number Of Ingredients 16

Ingredients

2 leaves kale, stemmed and torn into pieces
2 ½ tablespoons extra-virgin olive oil, divided
1 pinch seasoned salt
1 egg
3 slices bacon
1 ½ cups chopped radicchio
1 ½ cups chopped butter lettuce
½ avocado, cubed
¼ cup thinly sliced red onion
1 large Roma tomato, sliced
2 radishes, sliced
2 tablespoons sliced fresh oyster mushrooms
¼ cup fresh blueberries
1 ½ tablespoons balsamic vinegar
sea salt to taste
1 pinch lemon pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread kale on a baking sheet. Drizzle 1 tablespoon olive oil over kale; season with seasoned salt.
Bake in the preheated oven until edges are browned, 10 to 15 minutes. Place kale chips on paper towels to drain excess oil.
Place egg in a saucepan and cover with water. Bring to a boil; cook for 5 minutes. Remove from heat. Cool under running water. Peel off shell and slice egg.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Place bacon slices on paper towels to drain excess oil. Crumble.
Toss radicchio, butter lettuce, avocado, red onion, tomato, radishes, and mushrooms together in a large bowl. Add egg slices, bacon crumbles, and blueberries; toss again. Add remaining 1 1/2 tablespoon olive oil, balsamic vinegar, salt, and lemon pepper; toss one more time. Scatter kale chips on top.

Nutrition Facts : Calories 403 calories, Carbohydrate 18 g, Cholesterol 107.8 mg, Fat 32.9 g, Fiber 6.3 g, Protein 11.9 g, SaturatedFat 6.1 g, Sodium 776.7 mg, Sugar 6.8 g