RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE
Salt is the best way to tame a bitter flavor, and so a radicchio salad benefits from a dressing that tilts toward saltiness. It does not matter which type of radicchio you use - the common tight round head, clusters of white stems with burgundy leaves, or maroon-trimmed endives to name a few - they all deliver some bitterness. The vinaigrette here is bolstered with anchovies and capers.
Provided by Florence Fabricant
Categories dinner, lunch, quick, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
- Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 145 milligrams, Sugar 1 gram
ENDIVE, RADICCHIO AND WALNUT SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
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 TREVISO RADICCHIO SALAD WITH ANCHOVY DRESSING
This salad offers a pleasing blend of flavors: the mildly bitter sensation of the endive and the radicchio, the saltiness imparted by the anchovies, and the sharpness of the black pepper and the red-wine vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, submerge anchovies in 1/4 cup red-wine vinegar. Let soak for 30 minutes; drain, and discard liquid.
- Place anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in remaining tablespoon vinegar, olive oil, and pepper. Set aside.
- Arrange sliced endives and Treviso radicchio leaves on four salad plates. Drizzle anchovy mixture over each. Serve immediately.
RADICCHIO, ENDIVE AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE
Provided by Food Network
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 8
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
RADICCHIO AND ENDIVE SALAD
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
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
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
Categories Salad Vegetarian Quick & Easy Fall Winter Endive Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 12
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.
COLORFUL CHICORY SALAD WITH ANCHOVY DRESSING
The Italian chicory called radicchio comes in many guises. The round-headed radicchio di Chioggia is the most commonly known here, but the others, like the elongated Treviso and the curly fingered Tardivo are increasingly available. They sport shades of red, from burgundy to crimson to oxblood. The chicory family is a large one, though, and other members come in other colors, such as the fetchingly speckled yellow-cast Castelfranco; pale green broad-leafed escarole; curly endive or pointy-leaved Belgian endives, which are ivory or pink. All feature a pleasantly bittersweet flavor and require a somewhat assertive vinaigrette. Use only one type of chicory if you wish, but a colorful mixture of many kinds is a sight to behold.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Tear radicchio or Castelfranco leaves into rough 2-inch pieces; slice any other chicories into 2-inch-wide ribbons. Put the leaves in a salad bowl.
- Make the dressing: Combine the garlic, anchovy, mustard, vinegar and lemon juice in a small bowl. Add 1/2 teaspoon kosher salt and a generous amount of pepper. Whisk in the olive oil. Taste and adjust seasoning.
- Make the salad: Sprinkle the chicory leaves with a pinch of salt and add 3 tablespoons dressing. Toss well, making sure all leaves are coated lightly. Taste a leaf and add more dressing as needed. Add croutons and grated cheese before serving.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 0 grams, TransFat 0 grams
RADICCHIO AND PARSLEY SALAD WITH ANCHOVY DRESSING
This works as a first course or as a side.
Provided by Melissa Clark
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Mix radicchio and parsley in large bowl. Whisk lemon juice, capers, chopped anchovy fillets, and garlic in small bowl to blend. Gradually whisk in oil. Pour dressing over radicchio and parsley; toss to coat. Season salad to taste with salt and pepper.
BABY ARUGULA, ENDIVE AND RADICCHIO SALAD
This salad throws together quickly in the same bowl where you mix the dressing. Tastes great with Italian dishes. I saw Martha Stewart make this on one of her shows and have been making it ever since. The orange juice adds a nice flavor.
Provided by Trisha W
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 127.1, Fat 7.3, SaturatedFat 1.1, Sodium 56.8, Carbohydrate 14.8, Fiber 8.4, Sugar 6.5, Protein 3.4
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