Pasta Cabbage And Radicchio Salad Food

GRILLED RADICCHIO SALAD

Steps:

• Make the dressing: Put the garlic, mustard, balsamic vinegar, and salt into a food processor or blender and pulse to combine. With the motor running, slowly drizzle in the olive oil until the dressing comes together.
• Preheat the grill: Prepare your grill with direct high heat.
• Chop into bite-sized pieces: Chop the radicchio into small pieces and and toss with the dressing and some black pepper.
• Serve hot or at room temperature: Garnished with your choice of grated Pecorino or Parmesan cheese.

RADICCHIO-PASTA SALAD

Steps:

• Bring water to a boil, salt it and cook pasta to al dente.
• In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard and vinegar. Stream the olive oil into dressing while whisking and season dressing with salt and pepper. Pull off 8 of the outer leaves of radicchio. Form serving cups for the pasta salad out of the leaves using 2 leaves to form each bowl. Chop remaining radicchio. Toss radicchio and pasta and onions with the dressing to combine. Serve pasta in lettuce bowls.

CABBAGE AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
• In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

GRILLED CABBAGE, ZUCCHINI AND RADICCHIO COLESLAW

Steps:

• Heat a grill or grill pan on high heat until hot.
• Brush the zucchini, cabbage and radicchio with some olive oil and sprinkle with the basil. Season with salt and pepper. Add the veggies to the grill and cook until tender and grill marks appear, 10 to 20 minutes depending on the vegetable. Chop the grilled veggies lengthwise into thin strips.
• In a small bowl, mix the olive oil, apple cider vinegar and agave. Season the vinaigrette with salt and pepper to taste. Toss the grilled veggies in the vinaigrette.

CHOPPED ROMAINE AND RADICCHIO SALAD

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.

PARSLEY, RADICCHIO, AND NAPA CABBAGE SALAD WITH LEMON VINAIGRETTE

Steps:

• Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
• Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

RADICCHIO-CABBAGE SLAW WITH HONEY

Steps:

• Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again.