Radicchio Salad With Golden Beets And Walnuts Food

BEET AND RADICCHIO SALAD WITH GOAT CHEESE AND PISTACHIOS

Steps:

• Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
• In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
• With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
• Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

RADICCHIO SALAD WITH GOLDEN BEETS AND WALNUTS

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.

BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
• Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
• Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
• Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
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ENDIVE, RADICCHIO AND WALNUT SALAD

Steps:

• Cut 1 1/2 inches from the root end of the 2 endives and the radicchio head, and cut these root end pieces into 1/2-inch chunks. (You should have 3 about cups.) Reserve the pointed endive leaf tips and the radicchio leaves for use later in the recipe. Combine the root end chunks with the shredded carrot and nuts in a bowl.
• Combine the dressing ingredients in a small bowl, then add the dressing to the endive and radicchio pieces, carrots, and nuts. Toss well.
• Arrange the radicchio leaves attractively on four plates, and spoon the dressed mixture into the center of the leaves. Arrange the endive leaf tips so they stand, pointed tips up, next to one another all around the dressed salad. Serve immediately.

RADICCHIO AND HARICOT VERT SALAD WITH CANDIED WALNUTS

Steps:

• Combine walnuts, sugar, 2 teaspoons oil, and 1 tablespoon vinegar in medium nonstick skillet. Stir over medium heat until syrup coats nuts thickly, about 2 minutes. Season with salt and pepper. Transfer nuts to piece of foil. Separate nuts; freeze on foil 5 minutes or cool completely at room temperature.
• Whisk remaining 1/4 cup oil, 2 1/2 tablespoons vinegar, and garlic in large bowl. Season dressing with salt and pepper. Add Bibb lettuce, radicchio, haricots verts, and nuts; toss to coat.

RADICCHIO SALAD WITH WALNUT DRESSING

Steps:

• Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow, steady stream, whisking until emulsified. (If using olive oil, you may want to warm the oil and walnuts first over low heat in a small pan for a few minutes. Then let cool to room temperature to infuse the oil with flavor.)
• Add radicchio to dressing, and toss. Divide among 4 serving plates, and sprinkle with walnuts.