Countdown 5 Radicchio And Grape Salad With Pecorino And Pistachios Recipes

PECORINO WITH HONEY AND HAZELNUTS

Steps:

• Pull the cheese out of the refrigerator at least 1 hour before serving - it should be served at room temperature.
• Chop the hazelnuts coarsely.
• Break pecorino into large bite-size chunks. Place on plate and drizzle with honey. Top with chopped hazelnuts.

ORZO, GRAPE AND PISTACHIO SALAD

Steps:

• Toast pistachios: Take 1 cup of pistachios and put in a saucepan with the walnut oil.
• Warm the oil and nuts together, be careful not to boil.
• Saute garlic in a little olive oil.
• Prepare orzo from package instructions.
• When orzo has been drained, mix in enough of the pistachio/walnut oil mixture to coat the pasta.
• Add lemon juice to taste.
• Mix in sauteed garlic.
• Add grapes, and half the basil.
• Chill for several hours, or overnight.
• Before serving, add rest of basil, salt and pepper to taste, and the rest of the pistachios.

RADICCHIO SALAD WITH PICKLED GRAPES AND GOAT CHEESE

Steps:

• Combine vinegar, sugar, star anise, fennel seeds, red pepper flakes, 2 teaspoons salt, 2 tablespoons orange juice, and 1/4 cup water in a medium bowl or glass jar; stir (or cover and shake) until sugar and salt dissolve. Add grapes and let sit at room temperature at least 30 minutes.
• Toss radicchio in a large bowl with oil, 3 tablespoons strained pickling liquid, and remaining 1 tablespoon orange juice; season with salt and pepper. Transfer to a platter and scatter drained pickled grapes, almonds, and goat cheese over top.
• Grapes can be pickled 3 days ahead. Cover and chill.

BEET AND RADICCHIO SALAD WITH GOAT CHEESE AND PISTACHIOS

Steps:

• Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
• In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
• With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
• Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

5 MINUTE PISTACHIO SALAD RECIPE

Steps:

• Drain pineapple, pour pineapple juice into large bowl.
• Pour pudding into the juice and mix well.
• Fold the Cool-Whip into the pudding.
• Add pineapple tidbits, bananas, and marshmallows.
• Stir together gently.

PINK GRAPEFRUIT AND RADICCHIO SALAD WITH DATES AND PISTACHIOS

Steps:

• Slice the top and bottom off one of the grapefruits. Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit. Save the peels (there should be some red fruit clinging to the pith). Repeat with the other grapefruit. Slice both grapefruits into quarter-inch-thick rounds and arrange on a platter. Evenly sprinkle the dates on top.
• Squeeze the juice from the grapefruit peel into a small bowl. You should have about a tablespoon. If there is less, squeeze some from one of the grapefruit slices. Add the shallot and a pinch of salt; let sit for 5 minutes.
• Meanwhile, thinly slice the radicchio and add to a bowl. Add the shallot and grapefruit juice and toss to combine. Toss in 3 tablespoons of the oil.
• Sprinkle grapefruit slices with salt and drizzle with the remaining oil. Place a mound of the radicchio in the middle of the grapefruit, leaving a border of the fruit exposed. Sprinkle with pistachios and black pepper and serve immediately.