Grilled Radicchio And Plum Salad Food

GRILLED PLUM AND PISTACHIO SALAD

Grilled Plum and Pistachio Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 plums, pitted, halved and each half cut in 3
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1 head bibb lettuce, torn into bite-sized pieces
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1 tablespoon white balsamic vinegar
1/4 cup toasted pistachios, chopped
1/2 cup ricotta salata cheese shavings

Steps:

Preheat a grill pan over medium-high heat.
In a large bowl, toss together the plums, 1 tablespoon olive oil and 1/4 teaspoon salt. Place the plum wedges on the hot grill pan and grill until nice grill marks have formed, 1 to 2 minutes per side. Remove to a plate to cool slightly.
To the large bowl add the lettuce, basil, mint, white balsamic vinegar, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt. Using your hands, gently toss to coat the greens, being careful not to bruise the lettuce. Sprinkle the salad with the pistachios and gently place the plums on top. Sprinkle with the ricotta shavings and serve.

GRILLED PLUM SALAD

Grilled Plum Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon honey
1 tablespoon champagne vinegar
2 tablespoons extra-virgin olive oil
Kosher salt
3 plums, pitted and halved
1 tablespoon olive oil
Kosher salt
1 head radicchio, roughly chopped
2 Belgian endives, quartered and cored
1/3 cup crumbled feta cheese
1/4 cup salted roasted pistachios, chopped

Steps:

Preheat a grill or grill pan to medium high.
For the dressing: In a large bowl whisk together the honey, vinegar, extra-virgin olive oil and 1/4 teaspoon salt until emulsified. Set the bowl aside.
For the salad: Drizzle the plums with the olive oil and season with 1/4 teaspoon salt. Place the plums on the hot grill and cook until golden brown all over, about 1 minute per side. Remove from the grill and let cool slightly before cutting into wedges.
Add the radicchio and endive to the bowl with the dressing, season with 1/4 teaspoon salt and toss well to coat. Add the plums and toss gently. Sprinkle with the feta and pistachios.

RADICCHIO AND PLUM SALAD

Radicchio and Plum Salad image

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Provided by Carla Lalli Music

Categories Bon Appétit Salad Bacon Shallot Mustard Radicchio Plum Olive Fall Wheat/Gluten-Free Side

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 slices bacon
1 small shallot, finely chopped
3 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 head of radicchio, leaves separated, larger leaves torn
4 plums, cut into wedges
1/4 cup Gaeta olives

Steps:

Cook bacon in dry medium skillet over medium-low heat, turning occasionally, until crisp, 8-12 minutes. Transfer to paper towels to drain.
Reduce heat to low and cook shallot in same skillet, stirring often, until translucent, about 2 minutes. Add vinegar, oil, mustard, and 1 Tbsp. water and whisk until smooth.
Toss radicchio, plums, and olives in a large bowl. Drizzle dressing over; season with salt and pepper. Toss to coat.
Transfer salad to a platter, then crumble bacon over.

GRILLED "TRICOLORE" SALAD WITH RADICCHIO, FENNEL AND PARSLEY

Grilled

Provided by Kristin Donnelly

Categories Salad Fennel Grill Grill/Barbecue Parsley Radicchio

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core
1 large fennel bulb, sliced lengthwise 1/3 inch thick
1/4 cup extra-virgin olive oil, plus more, for brushing
Salt
Freshly ground black pepper
1 cup parsley leaves, half left whole and half roughly chopped
2 tablespoons sherry vinegar
1 teaspoon mustard
1/2 teaspoon honey
Pecorino cheese, for shaving

Steps:

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Brush the cut sides of the radicchio and fennel with olive oil and season with salt and pepper. Grill the radicchio with one of the cut sides down and the fennel over moderately high heat until the radicchio is charred and the fennel has dark brown grill marks, about 2 minutes. Turn the radicchio so the other cut sides are down and flip the fennel and grill for about 2 minutes longer.
Transfer the radicchio and fennel to a cutting board and let cool slightly. Thinly slice the radicchio crosswise, discarding the core. Slice the fennel lengthwise 1/3 inch thick and discard the core.
In a bowl, whisk the vinegar with the mustard and honey. Gradually add the 1/4 cup of olive oil in a thin stream, whisking. Add the radicchio, fennel and parsley leaves to the dressing and toss well. Season with salt and pepper. Transfer the salads to plates. Using a vegetable peeler, shave some pecorino on top, then serve.

RADICCHIO CAESAR SALAD

Radicchio Caesar Salad image

This fragrant take on Caesar salad uses up an entire tin of anchovies and replaces the sweet romaine with gloriously bitter radicchio. For the dressing: Though you could use a raw egg yolk and slowly stream in oil while whisking constantly, relying on the already emulsifying qualities of store-bought mayonnaise gets you to creamy heights with less fuss. This salad does not keep well, so serve it immediately, while the radicchio is still plump and crunchy. There's no added salt in this recipe, as the many anchovies season both the bread crumbs and the dressing. But should your radicchio be especially bitter - pleasant though that flavor can be - feel free to add a pinch of salt to help tame the bitterness.

Provided by Eric Kim

Categories dinner, easy, for two, lunch, weeknight, salads and dressings, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 (2-ounce) tin flat anchovy fillets packed in olive oil
1/2 cup coarse or panko bread crumbs
1 garlic clove, finely grated
3 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice, plus more if needed
1/2 teaspoon Worcestershire sauce
2 tablespoons finely grated Parmesan, plus more for topping
Freshly ground black pepper
1 large head or 2 small heads radicchio (1 pound), any wilted outer leaves removed, quartered lengthwise, cored and leaves separated

Steps:

Prepare the bread crumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. Transfer the anchovies from their tin to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper towel-lined plate.
Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season generously with pepper and whisk to combine.
Dress the salad: Add the radicchio leaves to the dressing and toss. The salad should be lightly dressed, not thickly caked. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.