Radicchio Fennel And Arugula Salad With Roquefort And Walnuts Food

RADICCHIO, PEAR AND ARUGULA SALAD

Steps:

• For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
• For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

ARUGULA, RADICCHIO AND PARMESAN SALAD

Steps:

• Place the arugula, radicchio and endive in a medium bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.

RADICCHIO, FENNEL, AND ARUGULA SALAD WITH ROQUEFORT AND WALNUTS

Steps:

• Make the dressing:
• In a small bowl whisk together the lemon juice, the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• In a bowl toss together the radicchio, the fennel, the walnuts, the Roquefort, and the dressing. On each of 8 plates arrange some of the arugula and divide the radicchio mixture among the plates.

RADICCHIO, ARUGULA, AND FRISéE SALAD

Steps:

• Heat fennel seeds in oil in a small skillet over low heat, stirring, until seeds are a shade darker, 1 to 2 minutes, then cool.
• Whisk together lemon juice, salt, and pepper in a large bowl, then whisk in fennel oil until combined well. Just before serving, whisk vinaigrette and toss with greens.

TRI-COLOR SALAD (ARUGULA, RADICCHIO, AND FENNEL SALAD)

Steps:

• Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss.

RADICCHIO, RADISH, AND FENNEL SALAD

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.

FENNEL AND RADICCHIO SALAD WITH GORGONZOLA

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.