Radicchio Stone Fruit Salad Food

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RADICCHIO SALAD WITH EASY RASPBERRY VINAIGRETTE



Radicchio Salad with Easy Raspberry Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

16 ounces no sugar added Italian dressing (recommended: Paul Newman's)
1 cup fresh raspberries
1/4 cup sugar substitute (recommended: Splenda)
1 head radicchio lettuce, washed
1 bag fancy lettuce mix with herbs
2 Roma tomatoes, each cut into 4 wedges, optional
8 ounces hearts of palm, whole sticks
1 tablespoon minced red bell pepper
1 tablespoon minced green bell pepper

Steps:

  • To a blender, add the Italian dressing, 1/2 of the raspberries, and the sugar substitute, and blend for a minute until smooth.
  • Line a bowl or plate with whole radicchio leaves and pile high the lettuce mix in the center. Cut a tomato into 4 wedges and place around the plate in a starburst fashion with a heart of palm stick in between each. Sprinkle with minced bell peppers. Pour raspberry vinaigrette over the salad and top with a few fresh raspberries. Serve.

Nutrition Facts : Calories 361 calorie, Fat 34 grams, SaturatedFat 5 grams, Carbohydrate 11 grams, Fiber 4 grams

RADICCHIO-STONE FRUIT SALAD



Radicchio-Stone Fruit Salad image

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

Provided by Alison Carroll

Categories     Bon Appétit     Salad     Summer     Side     Peach     Radicchio     Apricot     Nectarine     Walnut     Green Onion/Scallion     Cheese     Vegetarian     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 9

1/2 cup walnuts
2 small heads of radicchio, leaves separated
4 ripe peaches or nectarines, sliced, or 8 apricots, quartered
1/2 cup parsley leaves with tender stems, divided
3 scallions, thinly sliced, divided
1/3 cup olive oil
1/4 cup fresh lemon juice
Kosher salt, freshly ground pepper
1/2 cup crumbled sheep's-milk cheese or chèvre

Steps:

  • Preheat oven to 325°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then chop.
  • Combine radicchio, peaches, parsley, half of scallions, and walnuts in a large bowl. Drizzle in oil and lemon juice and toss to coat; season with salt and pepper.
  • Add cheese and remaining scallions, parsley, and walnuts to salad and gently toss again to combine.

RADICCHIO, PEAR AND ARUGULA SALAD



Radicchio, Pear and Arugula Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

1 teaspoon whole grain mustard, such as Grey Poupon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 3/4-inch-thick slices country-style sourdough bread
1/4 cup extra-virgin olive oil
1/4 cup extra-virgin olive oil
2 tablespoons dry white wine, such as pinot grigio
2 tablespoons honey
Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
3/4 cup chopped walnuts, toasted* see Cook's Note
One 2-ounce chunk Parmesan
Kosher salt and freshly ground black pepper

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.

Nutrition Facts : Calories 496 calorie, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 657 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams, Sugar 14 grams

STONE FRUIT, TOMATO AND CUCUMBER SALAD



Stone Fruit, Tomato and Cucumber Salad image

Stone fruits like peaches, plums, and cherries pair beautifully with crisp vegetables in this savory fruit salad.

Provided by Virginia Willis

Categories     Side Dish     Lunch     Salad

Time 20m

Number Of Ingredients 12

2 small peaches, pitted and diced
2 large plums, pitted and diced
1 stalk celery, sliced
1 cup cherry tomatoes, halved
1 cup cherries, pitted and halved
1/2 English cucumber, diced
1/4 serrano pepper, very thinly sliced, or to taste
1/2 teaspoon best quality sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons extra virgin olive oil, plus more to taste
1 teaspoon apple cider vinegar
2 tablespoons chopped fresh mint or chives, or a combination

Steps:

  • Assemble salad: In a large bowl, combine the peaches, plums, celery, tomatoes, cherries, cucumber, and serrano pepper.
  • Season and marinate: Season with salt and black pepper and gently stir to combine. Set aside for 5 to 10 minutes. The salt will start to pull juices from the fruit and vegetables.
  • Add oil and herbs: Drizzle in the olive oil, apple cider vinegar, and add the herbs. Stir to combine. Taste and adjust for seasoning with salt, black pepper, and olive oil. Spoon onto a serving plate and garnish with herb leaves.
  • Serve: Serve it immediately. Bon appétit y'all!

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Step 2. Combine radicchio, peaches, parsley, half of scallions, and walnuts in a large bowl. Drizzle in oil and lemon juice and toss to coat; season …
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4.5/5 (5)
Estimated Reading Time 30 secs
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  • Preheat oven to 325°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.
  • Combine radicchio, peaches, parsley, half of scallions, and walnuts in a large bowl. Drizzle in oil and lemon juice and toss to coat; season with salt and pepper.
  • Add cheese and remaining scallions, parsley, and walnuts to salad and gently toss again to combine.


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  • Toast 1/4 cup pignoli nuts over medium-low heat being careful not to burn. Zest one orange and rough chop the strands.
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  • Mango and Cucumber Chow. Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute. Get This Recipe.
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