Frisée Radicchio And Fennel Salad With Mustard Vinaigrette Food
FRISEE AND RADICCHIO SALAD
The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Tear the frisee into bite-size pieces, and place in a large bowl with the radicchio; set aside.
- Whisk together vinegar and mustard in a small bowl. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, drizzle vinaigrette over salad; toss gently.
FENNEL AND RADICCHIO SALAD WITH OLIVE VINAIGRETTE
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
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.
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
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
RADICCHIO, RADISH, AND FENNEL SALAD
Make and share this Radicchio, Radish, and Fennel Salad recipe from Food.com.
Provided by dicentra
Categories Greens
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- salad: toast pine nuts in skillet over medium heath 5 minutes, or until golden brown. Transfer to plate to cool.
- Combine radicchio, radishes, fennel, and cucumber in large bowl.
- Dressing: puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper.
- Add dressing to salad; toss to coat, and garnish with toasted pine nuts.
Nutrition Facts : Calories 149.6, Fat 12.7, SaturatedFat 1.4, Sodium 50.1, Carbohydrate 9.2, Fiber 1.7, Sugar 4.2, Protein 2
FENNEL AND RADISH SALAD
This vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
- Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.
Nutrition Facts : Calories 181 g, Fat 14 g, Fiber 6 g, Protein 2 g
SALAD WITH ANCHOVY-MUSTARD VINAIGRETTE
Anchovies add a salty depth of flavor to this bright, garlicky salad dressing. Here it's tossed with radicchio and arugula, but it will work on any full-flavored salad greens. Try it on frisée, spinach or raw baby kale. If you want to make this in a blender, double the quantities so the dressing emulsifies properly. Leftovers will keep in the refrigerator for up to three days.
Provided by Melissa Clark
Categories quick, salads and dressings
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt. In a small bowl, whisk together garlic paste, anchovy, mustard and lemon juice. Slowly whisk in oil until combined. Season with salt and pepper and more lemon if desired.
- In a large bowl, toss enough dressing with arugula and radicchio to lightly coat leaves. Serve immediately.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 139 milligrams, Sugar 1 gram, TransFat 0 grams
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