Radicchio And Haricot Vert Salad With Candied Walnuts Food

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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

RADICCHIO SALAD WITH GOLDEN BEETS AND WALNUTS



Radicchio Salad With Golden Beets and Walnuts image

Walnut vinaigrette is especially compatible with bitter greens like radicchio.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon sherry vinegar or fresh lemon juice
1 teaspoon balsamic vinegar
Salt to taste
1/2 to 1 teaspoon Dijon mustard (to taste)
1 very small garlic clove, pureed
2 tablespoons grapeseed oil
2 tablespoons walnut oil
Freshly ground pepper
4 small golden beets, roasted, peeled and cut in wedges
1 large or 2 small radicchio
2 tablespoons broken walnuts, preferably from fresh shelled walnuts (1 ounce)
4 to 6 white or cremini mushrooms, sliced (optional)
2 teaspoons minced fresh tarragon
2 teaspoons minced chives

Steps:

  • Make the dressing: In a small bowl, whisk together the sherry vinegar or lemon juice, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the grapeseed oil and the walnut oil. Add freshly ground pepper to taste.
  • Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 5 grams, TransFat 0 grams

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