Arugula Endive And Radicchio Salad With Mustard Vinaigrette Recipes

ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE

Steps:

• For the vinaigrette:
• Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
• For the salad:
• In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

RADICCHIO, ENDIVE AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE

Steps:

• Slice the head of radicchio into thin slices. Cut endive into rounds. Remove stems from arugula. Wash under cold water and spin dry.
• In a large bowl toss all the greens together. Season with salt and pepper. Drizzle with Citrus Vinaigrette (see recipe below).
• In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
• Yield: about 1/2 cup dressing

ARUGULA, ENDIVE, AND RADICCHIO SALAD WITH MUSTARD VINAIGRETTE

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 ENDIVE SALAD

Steps:

• Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
• Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
• Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
• Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.

RADDICHIO, ENDIVE, AND ARUGULA SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, honey, and orange juice. Season with salt and pepper. Add radicchio, endive, and arugula; toss to coat. Serve immediately.

ARUGULA, ENDIVE, AND RADICCHIO SALAD

Steps:

• In a bowl whisk together oil and vinegar and season with salt and pepper.
• Discard coarse stems from arugula. Thinly slice radicchio and cut endives crosswise into 1/2-inch pieces. In a large bowl toss greens with vinaigrette until coated well.

BABY ARUGULA, ENDIVE AND RADICCHIO SALAD

Steps:

• Mix the Olive Oil, vinegar, honey and the juice of one orange in a large bowl.
• Add the chopped endive, radicchio and baby arugula leaves and toss.
• Serve with an Italian Pasta.