Fennel And Radicchio Salad With Olive Vinaigrette Food

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FENNEL-RADICCHIO SALAD



Fennel-Radicchio Salad image

A great accompaniment to baked fish or sausage calzones.

Yield Makes 2 Servings

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 shallot, minced
1 small fresh fennel bulb, trimmed, cut vertically into thin slices
1 1/2 cups bite-size pieces radicchio
3 tablespoons sliced pitted black olives

Steps:

  • Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
  • Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.

FENNEL AND RADICCHIO SALAD WITH GORGONZOLA



FENNEL AND RADICCHIO SALAD WITH GORGONZOLA image

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, 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

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

FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE



Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Mustard     Side     No-Cook     Easter     Vegetarian     Quick & Easy     Pine Nut     Fennel     Healthy     Vegan     Lettuce     Radicchio     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1/4 cup pine nuts
1 medium fennel bulb, stalks and fronds removed, and base trimmed
6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
6 ounces frisée, torn into 2-inch pieces (5 cups)
1/2 cup fresh mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse-grain Dijon mustard
Salt
Freshly ground black pepper
Special Equipment
A mandoline

Steps:

  • Heat oven to 350°F with rack in middle.
  • Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
  • Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
  • Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
  • Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE



Radicchio Salad With Anchovy Vinaigrette image

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

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

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

FENNEL AND RADICCHIO SALAD WITH OLIVE VINAIGRETTE



Fennel and Radicchio Salad with Olive Vinaigrette image

Provided by Kay Chun

Categories     Salad     Olive     Appetizer     Side     No-Cook     Valentine's Day     Vegetarian     Quick & Easy     Fennel     Winter     Vegan     Radicchio     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

2 teaspoons Dijon mustard
2 teaspoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped pitted Kalamata olives
1 medium fennel bulb (3/4 pound)
4 ounces radicchio or Treviso, leaves torn into smaller pieces
1/4 cup basil leaves, torn if large
1 tablespoon chopped chives (optional)
Special Equipment
Mandoline or other adjustable blade slicer

Steps:

  • Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
  • Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
  • Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.

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