Arugula And Radicchio Salad With Hazelnut Vinaigrette Recipes

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ARUGULA, RADICCHIO AND PARMESAN SALAD



Arugula, Radicchio and Parmesan Salad image

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

8 ounces baby arugula
1/2 head radicchio, sliced thin crosswise
1 endive, sliced thin crosswise
Lemon Vinaigrette:
1/3 cup freshly squeezed lemon juice
2/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound chunk of Italian Parmesan cheese

Steps:

  • Place the arugula, radicchio and endive in a medium bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.

ARUGULA AND RADICCHIO SALAD



Arugula and Radicchio Salad image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings, side dish

Time 15m

Yield 3 servings

Number Of Ingredients 4

5 ounces arugula
4 ounces radicchio
2 teaspoons olive oil
2 tablespoons balsamic vinegar

Steps:

  • Wash, dry and trim stems from arugula. Wash, dry and break radicchio into bite-size pieces.
  • Whisk oil and vinegar together. Stir in arugula and radicchio, mixing to coat leaves well.

Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 3 grams

ARUGULA, ENDIVE, AND RADICCHIO SALAD WITH MUSTARD VINAIGRETTE



Arugula, Endive, and Radicchio Salad with Mustard Vinaigrette image

Categories     Salad     Mustard     No-Cook     Quick & Easy     Vinegar     Arugula     Endive     Gourmet

Yield Serves 6

Number Of Ingredients 8

1 1/2 bunches arugula
3 Belgian endives, cut crosswise into thirds and leaves separated
2 medium heads radicchio, torn into bite-size pieces
1 1/2 tablespoons malt vinegar* or Sherry vinegar*
2 teaspoons Dijon mustard
5 tablespoons extra-virgin olive oil
freshly ground black pepper to taste
*available at specialty food shops and some supermarkets

Steps:

  • In a large bowl wash arugula, endives, and radicchio in several changes of cold water and spin dry. In a serving bowl whisk together vinegar, mustard, and salt to taste and whisk in oil in a stream until emulsified. Add greens and toss to coat with vinaigrette. Season salad with pepper and toss again.

ARUGULA AND RADICCHIO SALAD WITH SESAME-SCALLION VINAIGRETTE



Arugula and Radicchio Salad with Sesame-Scallion Vinaigrette image

Yield Makes 2 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon sesame seeds
1 scallion
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 head radicchio
1 bunch arugula

Steps:

  • In a small skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sesame seeds, stirring, until pale golden, about 1 minute. Mince scallion and in a small bowl whisk together with sesame seeds, remaining tablespoon oil, vinegar, mustard, and salt and pepper to taste until emulsified. Tear radicchio into bite-size pieces and in a bowl toss together with arugula and vinaigrette.

ARUGULA SALAD WITH RADISHES AND CAPER VINAIGRETTE



Arugula Salad with Radishes and Caper Vinaigrette image

Briny capers infuse this lemony vinaigrette. When tossed with a mix of bitter arugula and radishes, the salad symbolizes one of the traditional elements on the seder plate.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 tablespoon drained capers, rinsed and coarsely chopped
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
4 ounces baby arugula (8 cups)
1 cup celery leaves
1 cup fresh flat-leaf parsley
1 cup thinly sliced radishes (about 4)
2 thinly sliced scallions

Steps:

  • Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl. Pour vinaigrette over salad, and toss to coat. Drizzle with additional oil and lemon juice if desired. Season with salt and pepper.

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