Radicchio Salad With Walnut Dressing Food

RADICCHIO SALAD WITH WALNUT DRESSING

Radicchio Salad with Walnut Dressing image

Walnut oil gives this salad a distinctly nutty flavor; it can be found in most grocery stores. Radicchio di Treviso has narrow, tapered leaves; radicchio di Verona leaves form loose, round heads. The varieties may not be clearly labeled, but the shapes make them easy to distinguish.

Provided by Martha Stewart

Time 5m

Number Of Ingredients 6

Ingredients

2 tablespoons white-wine vinegar
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup walnut oil or extra-virgin olive oil
2 heads radicchio, preferably Treviso (about 1 1/4 pounds total), leaves separated
1/3 cup walnut halves

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.

ENDIVE, RADICCHIO AND WALNUT SALAD

Endive, Radicchio and Walnut Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 Belgian endives (10 ounces), washed
1 small head radicchio (5 ounces), washed
2 carrots (6 ounces), peeled and shredded (1 1/2 cups)
1/2 cup walnut pieces
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons red wine vinegar
3 tablespoons virgin olive oil

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, FENNEL, AND ARUGULA SALAD WITH ROQUEFORT AND WALNUTS

Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts image

Categories Salad Cheese Leafy Green No-Cook Quick & Easy Fall Gourmet

Yield Serves 8

Number Of Ingredients 10

Ingredients

For the dressing
1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1 teaspoon Dijon-style mustard
1/3 cup olive oil
6 cups shredded radicchio (about 3/4 pound)
2 cups thinly sliced fennel bulb
1/2 cup walnuts, toasted, cooled, and chopped
2/3 cup crumbled Roquefort (about 3 ounces)
6 cups arugula, coarse stems discarded and the leaves washed well and spun dry

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.

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