Endive And Radicchio Salad Recipes

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QUICK RADICCHIO AND ENDIVE SALAD



Quick Radicchio and Endive Salad image

These two salad greens are on the bitter side and benefit from the honey in the dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon honey
Coarse salt and ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced lengthwise
2 medium Belgian endive (4 to 5 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise

Steps:

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

ENDIVE AND RADICCHIO SALAD WITH CARAMELIZED PEAR



Endive and Radicchio Salad With Caramelized Pear image

This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. It is an elegant twist on the ubiquitous blue cheese-pear salad combination. Grilling the radicchio removes the bitterness from the leafy green, helping it to better complement the pears and endive.

Provided by Tara Parker-Pope

Categories     salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 20

3 Comice pears
Olive oil, for drizzle
Honey, for drizzle
1 tablespoon allspice
Butter, one pat
3 ounces Roquefort style blue cheese
5 ounces butter, softened
1 teaspoon Worcestershire sauce
Salt
Pepper
3 tablespoons flour
2 eggs, beaten
3 tablespoons Panko style bread crumbs
Cooking oil for deep frying (such as olive or peanut oil)
2 ounces walnuts, chopped
1 shallot, minced
2 tablespoons walnut oil
Salt
Pepper
3 endives

Steps:

  • Peel the pears, cut them in half and trim to remove the seeds. Reserve one uncooked pear to finish the salad, and roast the remaining two. Preheat oven to 400 degrees Fahrenheit. Place the two pears cut side down on a baking sheet lined with parchment paper. Drizzle pears with olive oil, honey and allspice and top with a small pat of butter. Cover with aluminum foil and bake for 20 minutes. Set aside.
  • Make the blue cheese fritters. Combine cheese and butter in a mixing bowl until soft and fully incorporated. Add Worcestershire sauce and salt and pepper to taste. Form into small balls and refrigerate for 15 minutes, or until firm. Once firm, roll the balls between your palms to obtain a perfectly round shape. Dredge balls in flour, then beaten egg, then bread crumbs. The uncooked fritters can be reserved in the refrigerator until ready to fry. To fry, heat enough oil to cover the fritters in a fryer to 375 degrees. Add fritters to the pan and fry until golden brown.
  • Make the walnut dressing. Toast walnuts in sauté pan for five minutes. Allow to cool, then chop. In a separate bowl, combine honey and ice wine vinegar and mix well. Add minced shallot and walnut oil. Mix with chopped walnuts and salt and pepper to taste.
  • Make the salad. Cut radicchio in half and drizzle with olive oil and season with salt and pepper. Cook on hot grill for a couple of minutes on each side. Slice washed and dried endive into long strips.
  • To assemble the salad, lay roasted radicchio on large plate. Season endive with walnut dressing and arrange around the radicchio. Top with roasted pear and freshly fried fritters. Finish with raw pear shavings.

ROASTED LETTUCE, RADICCHIO, AND ENDIVE



Roasted Lettuce, Radicchio, and Endive image

A Sicilian grandmother taught me to make roasted lettuces this way. I like it for a change from serving cold salad. It is healthy and delicious! Most people like it served with crunchy bread. This also works very well with omelets in the morning or for brunch. Leftovers can be easily re-heated in the microwave.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 6

Number Of Ingredients 13

2 heads radicchio, halved lengthwise
2 heads Belgian endive, halved lengthwise
1 head chicory (curly endive), halved lengthwise
1 head romaine lettuce, halved lengthwise
3 tablespoons olive oil, divided
¾ cup pitted Greek olives
½ cup capers
1 tablespoon dried oregano
1 ½ teaspoons ground thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground dried chile pepper
2 tablespoons grated Romano cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
  • Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top.
  • Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper in a small bowl to make spice mixture.
  • Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
  • Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes. Cut off kitchen string and sprinkle Romano cheese on top before serving.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 16.7 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 10.8 g, Protein 6.3 g, SaturatedFat 2.1 g, Sodium 1108.6 mg, Sugar 1.8 g

ENDIVE, RADICCHIO AND WALNUT SALAD



Endive, Radicchio and Walnut Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 Belgian endives (10 ounces), washed
1 small head radicchio (5 ounces), washed
2 carrots (6 ounces), peeled and shredded (1 1/2 cups)
1/2 cup walnut pieces
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons red wine vinegar
3 tablespoons virgin olive oil

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.

ENDIVE AND RADICCHIO SALAD



Endive and Radicchio Salad image

Categories     Salad     Vegetarian     Quick & Easy     Fall     Winter     Endive     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 12

3 Belgian endives
1/4 lb radicchio
1 tablespoon Dijon mustard
1 tablespoon Sherry vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons grapeseed or canola oil
1 teaspoon Asian sesame oil
2 scallions, finely chopped (1/4 cup)
1 tablespoon sesame seeds, toasted
1 teaspoon black sesame seeds (optional)

Steps:

  • Trim endives and halve lengthwise. Cut pieces in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
  • Cut radicchio in half and discard core, then cut lengthwise into 1/4-inch-wide strips. Soak radicchio and endives in a large bowl of very cold water to crisp, 10 minutes, then drain and dry.
  • Whisk together mustard, vinegar, sugar, salt, pepper, grapeseed oil, and sesame oil in another large bowl until emulsified.
  • Add endives, radicchio, scallions, and sesame seeds and toss until coated well.

MY FAVORITE ASPARAGUS



My Favorite Asparagus image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
1 teaspoon prepared horseradish
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
2 large bunches thick asparagus, trimmed
2 red endive, quartered
1 large yellow onion, cut into 1/2-inch-thick rings
Olive oil, for cooking
Fresh tarragon leaves, optional, for serving

Steps:

  • Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
  • Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.

RADICCHIO AND ENDIVE SALAD



Radicchio and Endive Salad image

Make and share this Radicchio and Endive Salad recipe from Food.com.

Provided by iLuv2cook 2

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon honey
coarse salt
fresh ground pepper
1 medium radicchio, sliced thin (8-10 Oz.)
2 medium Belgian endive, sliced thin (4-6 Oz. each)

Steps:

  • In a large bowl, whisk together Vinegar, Oil, Honey; Season with Salt and Pepper.
  • Add radicchio and endive; Toss to Coat
  • Serve.

Nutrition Facts : Calories 119.2, Fat 7.3, SaturatedFat 1.1, Sodium 56.8, Carbohydrate 12.9, Fiber 8, Sugar 5, Protein 3.2

RADICCHIO AND ENDIVE SALAD



Radicchio and Endive Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

3/4 cup extra-virgin olive oil
2 cloves garlic, coarsely chopped
Coarse salt and freshly ground pepper
1 head radicchio, quartered lengthwise
2 heads Belgian endive, halved lengthwise
2 plum tomatoes, halved lengthwise
1 to 2 tablespoons balsamic vinegar
Pinch of sugar

Steps:

  • Heat a grill pan over high heat. In a small bowl combine 1/2 cup oil, the garlic, a pinch of salt, and pepper. Brush vegetables with garlic oil. Place, cut side down, on grill and season with salt and pepper. Cook until well marked and slightly charred, 4 to 8 minutes per side.
  • Meanwhile, whisk together remaining 1/4 cup oil, the vinegar, and sugar to make a dressing. Transfer grilled vegetables to a platter and drizzle with dressing. Sprinkle with salt and pepper. Serve immediately.

ENDIVE AND RADICCHIO SALAD



Endive and Radicchio Salad image

Now that endive is at peak season here in the markets, I am always on the lookout for recipes using it. The raisins give the salad a nice balance of sweetness combined with the slightly bitter taste of endive and radicchio. This is from Canada's Company's Coming. Did you know...? "Endive is grown completely underground or indoors in the absence of sunlight, a process that prevents the leaves from turning green and opening". Source: wikipedia.

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 9 cups

Number Of Ingredients 12

3 heads Belgian endive, leaves separated
3 cups radicchio, torn
1 cup bell pepper, seeded, membrane removed, diced (green or red)
3/4 cup dark raisin
1/2 cup shallot, sliced and cut into crescents (my addition-optional)
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon fresh cilantro or 1 tablespoon fresh parsley, chopped
1 teaspoon dried crushed red pepper flakes
1 garlic clove, finely minced
1/4 teaspoon salt

Steps:

  • Salad: Combine the salad ingredients in a large bowl. Toss.
  • Salad Dressing: Combine all the ingredients in a jar fitted with a tight fitting lid. Shake well. Best prepared at least 1 hour in advance. Shake well before pouring. Yield: 1/3 cup.
  • Serve salad with dressing on the side.

Nutrition Facts : Calories 119, Fat 5, SaturatedFat 0.7, Sodium 108.3, Carbohydrate 18.5, Fiber 6.2, Sugar 8.1, Protein 3.1

ARUGULA, ENDIVE, AND RADICCHIO SALAD



Arugula, Endive, and Radicchio Salad image

Categories     Salad     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Vinegar     Arugula     Healthy     Vegan     Raw     Endive     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 5

1/3 cup extra-virgin olive oil
2 tablespoons white-wine vinegar
2 bunches arugula (about 1 pound)
1 small head radicchio
2 large Belgian endives

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.

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