Frisee And Radicchio Salad Recipes

FRISEE AND RADICCHIO SALAD

Frisee and Radicchio Salad image

The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 6

Ingredients

1 large head frisee (about 14 ounces), trimmed
1 small head radicchio (about 10 ounces), halved and sliced crosswise into 1/4-inch strips
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil

Steps:

Tear the frisee into bite-size pieces, and place in a large bowl with the radicchio; set aside.
Whisk together vinegar and mustard in a small bowl. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, drizzle vinaigrette over salad; toss gently.

FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE

Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories Salad Mustard Side No-Cook Easter Vegetarian Quick & Easy Pine Nut Fennel Healthy Vegan Lettuce Radicchio Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

1/4 cup pine nuts
1 medium fennel bulb, stalks and fronds removed, and base trimmed
6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
6 ounces frisée, torn into 2-inch pieces (5 cups)
1/2 cup fresh mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse-grain Dijon mustard
Salt
Freshly ground black pepper
Special Equipment
A mandoline

Steps:

Heat oven to 350°F with rack in middle.
Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

RADICCHIO, FRISéE, AND ARTICHOKE SALAD

Radicchio, Frisée, and Artichoke Salad image

Categories Salad Leafy Green No-Cook Vegetarian Lemon Artichoke Vegan Endive Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 lemon, halved
4 large artichokes (3/4 lb each)
1/2 lb frisée (French curly endive), coarse stems discarded and leaves torn into bite-size pieces
3/4 lb radicchio, trimmed, halved lengthwise, and thinly sliced crosswise
5 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons white-wine vinegar
Special equipment: a Japanese Benriner * or other adjustable-blade slicer

Steps:

Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water. Repeat with remaining artichokes.
Just before serving, slice artichokes paper-thin crosswise with slicer. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.

CHOPPED ROMAINE AND RADICCHIO SALAD

Chopped Romaine and Radicchio Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup freshly grated Parmesan
3 tablespoons extra-virgin olive oil
2 tablespoons whole-grain mustard
1 tablespoon Champagne vinegar
1/4 teaspoon kosher salt
2 hearts romaine lettuce
1 large head radicchio
1/4 cup chopped fresh basil
1/2 English cucumber, peeled and diced
1 avocado, pitted, flesh scooped and diced
2 cups pita chips, crushed
1/4 teaspoon salt

Steps:

To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

SALAD OF FRISEE, RADICCHIO, PEARS, POMEGRANATE AND PERSIMMONS

Salad of Frisee, Radicchio, Pears, Pomegranate and Persimmons image

Provided by Food Network

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup dry Riesling or Gewurztraminer
1 tablespoon sherry vinegar
3 tablespoons extra?virgin olive oil
Salt and freshly ground black pepper
2 large bunches frisee, ends trimmed
1 small head radicchio, torn into 2-inch pieces
1 Fuyu persimmon, cut into thin slices
1 Red Bartlett pear, halved, cored, and cut into thin slices
6 figs, halved
1 small pomegrante, peeled, seeds removed and separated
1/2 cup walnut halves, toasted

Steps:

In a small saucepan over high heat, reduce the wine until 1 to 2 tablespoons remain. Let cool.
In a small bowl, whisk together the vinegar, reduced wine, and olive oil and, season, to taste, with salt and pepper. Place the frisee, radicchio, persimmon slices, pear slices, and figs in a bowl.
Add the vinaigrette and gently toss together. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately.

FRISEE SALAD WITH PISTACHIOS AND DIJON VINAIGRETTE

Frisee Salad with Pistachios and Dijon Vinaigrette image

A crisp green salad is always a good idea. Here, two pleasantly bitter chicories -- frisee and radicchio -- are tossed with aromatic tarragon, crunchy pistachios, and a bright lemon-Dijon dressing.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 9

Ingredients

12 ounces frisee (1 to 2 bunches), stems trimmed, leaves torn into 3-inch pieces (about 15 cups)
1/2 small head radicchio, preferably Treviso, cored and thinly sliced (about 3 cups)
2 tablespoons fresh tarragon leaves, plus tarragon flowers (optional)
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup shelled raw pistachios

Steps:

Combine frisee, radicchio, and tarragon leaves in a serving bowl. In a small bowl, whisk together mustard, lemon juice, and sugar. Slowly whisk in oil; season with salt and pepper. Drizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve.

RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE

Radicchio Salad With Anchovy Vinaigrette image

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

Ingredients

2 anchovies in oil, drained
2 tablespoons white wine vinegar or Champagne vinegar
6 tablespoons fragrant extra-virgin olive oil
1 tablespoon capers in brine or vinegar, drained (do not use salt-packed)
Ground black pepper
1/3 cup finely chopped red onion
1 ripe but firm chilled avocado, peeled and diced (optional)
12 to 14 ounces radicchio (5 red-leaf endives, 3 long Treviso or 1 large round radicchio di Chioggia, or a mixture), cored and cut in 1/2-inch-wide slivers

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

RADICCHIO SALAD WITH FRISEE AND APPLES

Radicchio Salad With Frisee and Apples image

The other night I had the privilege of eating this amazing gluten free salad at Frasca, a fabulous restaurant in downtown Boulder. Their salad however, had salami, while mine, for a little hit of protein, contains walnuts. http://www.elanaspantry.com/radicchio-salad-with-frisse-and-apples/

Provided by Elanas Pantry

Categories Free Of...

Time 5m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 head radicchio, thinly sliced
1/2 head endive, sliced (Frisee)
1 apple, cut into matchsticks (I used Braeburn)
olive oil, to taste
balsamic vinegar, to taste
1/2 cup walnuts, toasted

Steps:

1. In a large salad bowl, combine radicchio frisse and apple.
2. Drizzle salad with olive oil and vinegar and toss.
3. Toss walnuts over salad.
4. Serve.

Nutrition Facts : Calories 124.5, Fat 9.7, SaturatedFat 0.9, Sodium 14.8, Carbohydrate 8.9, Fiber 3.8, Sugar 4.1, Protein 3.1

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