FRISEE AND RADICCHIO SALAD
The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
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.
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
FRISéE, RADICCHIO, AND ASIAN PEAR SALAD WITH HAZELNUT VINAIGRETTE
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a bowl combine the frisée, the radicchio, and the pears. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified. Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts.
- Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove the skins and let them cool.
FRISEE SALAD WITH SPICED WALNUTS, PEARS, FARMHOUSE CHEDDAR, AND PORT VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 31m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Dressing: Simmer the port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the vinegar, shallot, and salt and pepper, to taste. Gradually whisk in the olive oil.
- Salad: In a large bowl, toss the frisee or mesclun, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. With a vegetable peeler, shave the cheese over top. Scatter the walnuts on top and serve immediately.
- In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
- Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
- Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
- In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper, to taste.
- While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
SALAD OF FRISEE, RADICCHIO, PEARS, POMEGRANATE AND PERSIMMONS
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, RADICCHIO AND ASIAN PEAR SALAD WITH HAZELNUT VINAIGRETTE
Make and share this Frisee, Radicchio and Asian Pear Salad With Hazelnut Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine the frisée, the radicchio, and the pears.
- In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.
- Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts.
- To toast and skin hazelnuts:.
- Toast the hazelnuts in one layer in a baking pan in a preheated 350°F oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove the skins and let them cool.
Nutrition Facts : Calories 288.9, Fat 25.8, SaturatedFat 2.6, Sodium 3.8, Carbohydrate 15.1, Fiber 8.6, Sugar 4.7, Protein 3.2
FRISEE SALAD WITH PISTACHIOS AND DIJON VINAIGRETTE
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
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.
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