Radicchio Watercress And Walnut Salad Food

WATERCRESS, RADICCHIO, AND RADISH SALAD

Steps:

• In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.

WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD

Steps:

• What a pukka combination, simple and classy. Don't try to make this when you feel like it, make it when you can buy perfect pears, otherwise it will taste naff. For 1 person I normally use around 1/2 a pear, 2 big handfuls of watercress and 2 big handfuls of rocket. If the pear skins are nice I just give them a wash, if not I remove them with a peeler. Then cut them in 1/2 and deseed. It doesn't really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated. Then place into a bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with good extra-virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper. Toss all this together and serve. Shave over Parmesan or pecornio, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.

FENNEL AND WATERCRESS SALAD

Steps:

• In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
• In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

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.

RADICCHIO, WATERCRESS AND WALNUT SALAD

Steps:

• In a small bowl, whisk together the vinegars and walnut oil. Season to taste with salt and pepper. Set aside.
• Carefully peel off the leaves of the head of radicchio. Select the four best leaves and place one on each of four plates. Finely shred the rest into strips 1/4-inch wide.
• In a bowl, combine the shredded radicchio with the watercress. Whisk the dressing again, pour it over the radicchio and watercress and toss. Divide this mixture over the whole radicchio leaves. Scatter the walnuts and cheese over each serving. Serve at once.

FRISEE AND RADICCHIO SALAD

Steps:

• Tear the frisee into bite-size pieces, and place in a large bowl with the radicchio; set aside.
• Whisk together vinegar and mustard in a small bowl. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, drizzle vinaigrette over salad; toss gently.

TOASTED WALNUT AND MIXED GREEN SALAD

Steps:

• In 8-inch skillet, heat Olive Oil over low heat and cook walnuts, stirring occasionally, until lightly browned. Remove from heat and with slotted spoon, remove walnuts; set aside.
• In same skillet, add vinegar and salt and pepper.
• In large bowl, combine greens and dressing. Equally arrange salad on 4 plates, then top each with Parmesan and walnuts. Serve, if desired, with Italian bread.
• Taste Tested Recipe from The Bertolli Kitchens

ROASTED CAULIFLOWER, WATERCRESS, AND RADICCHIO SALAD

Steps:

• Toss cauliflower with 2 tablespoons oil in a shallow baking pan and season with salt. Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown, about 15 minutes.
• Meanwhile, cook nuts in remaining 2 tablespoons oil in a small skillet over moderately low heat, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Cool slightly in skillet.
• Stir together lemon juice and mustard in a large bowl. Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt and pepper to taste, then toss to coat.

WALNUT VINAIGRETTE

Steps:

• Chunky: Combine the vinegar and salt in a small bowl and whisk in the oils, then the nuts.
• Smooth: Combine the vinegar, salt, and nuts in a blender jar. Add the oils in a thin stream while the blender is running.

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.