RADICCHIO SALAD WITH CHOPPED-LEMON DRESSING
Finely chopped lemon mixed with grainy mustard, sugar, and olive oil makes a stellar dressing for this radicchio-and-mint salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Tear radicchio into bite-size pieces; soak in ice water 20 to 30 minutes. Drain well and spin dry.
- Meanwhile, using a sharp knife, remove peel and pith from lemon. Quarter lemon lengthwise and discard center membrane and seeds; finely chop. Place in a large bowl, and stir in mustard,sugar, and oil to combine. Season with salt and pepper. Toss radicchio and mint with dressing, season with salt and pepper, and serve.
CHOPPED ROMAINE AND RADICCHIO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
RADICCHIO AND CITRUS SALAD WITH PRESERVED LEMON
This puréed lemon dressing-with olive oil, miso, and honey-is the ideal base note for a salad of pleasantly bitter radicchio, endive, and sweet oranges.
Provided by Chris Morocco
Categories Bon Appétit Citrus Salad Winter Radicchio Lemon Hazelnut Anchovy Endive Orange Wheat/Gluten-Free Side
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preserved-Lemon Purée:
- Purée preserved lemon, miso, oil, honey, and lemon juice in a blender until smooth; season with salt.
- Salad and assembly:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then cut in two.
- Chop anchovies and garlic on a cutting board. Sprinkle lightly with salt and mash to a paste with the side of a chef's knife. Mix in a large bowl with oil and lemon juice; season dressing with salt and pepper. Add radicchio, endive, and Meyer lemon and toss to coat; taste and season with more salt and pepper as needed. Add orange rounds and half of hazelnuts; toss once to combine.
- Spread half of preserved-lemon purée onto a large platter (save remaining purée and use as a sandwich spread or a dressing for roasted vegetables). Top with salad; scatter remaining hazelnuts.
GRILLED RADICCHIO SALAD WITH LEMON VINAIGRETTE
Categories Salad Bean Citrus Leafy Green Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For vinaigrette:
- Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)
- For salad:
- Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
- *Available at Italian markets, specialty foods stores, and some supermarkets.
CHOPPED SALAD WITH LEMON BASIL DRESSING
This is one of my all-time favorite salads! I've had it twice at Ruth's Chris Steak House and was excited to find this copycat recipe on the web.It's an eclectic mix of 11 ingredients and you can customize it to suit personal tastes.The restaurant makes the onion rings by coating thinly sliced red onion rings with flour, then deep-frying in oil, but you can substitute canned french-fried onion rings if desired (granted, they're not the same) or skip the onion rings entirely. This recipe makes 4 main-dish salads ( my girlfriend and I usually split one salad at the restaurant and it's plenty!)
Provided by Leslie in Texas
Categories < 30 Mins
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well.
- Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
- Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
- For Lemon Basil Dressing:.
- Combine all ingredients,add seasoned salt and garlic pepper to taste.
- Mix well; refrigerate until serving.
- Refrigerate any leftover dressing.
RADICCHIO AND ENDIVE SALAD
Steps:
- Heat a grill pan over high heat. In a small bowl combine 1/2 cup oil, the garlic, a pinch of salt, and pepper. Brush vegetables with garlic oil. Place, cut side down, on grill and season with salt and pepper. Cook until well marked and slightly charred, 4 to 8 minutes per side.
- Meanwhile, whisk together remaining 1/4 cup oil, the vinegar, and sugar to make a dressing. Transfer grilled vegetables to a platter and drizzle with dressing. Sprinkle with salt and pepper. Serve immediately.
RADICCHIO CAESAR SALAD
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
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.
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