RADICCHIO, PEAR AND ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
- For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.
Nutrition Facts : Calories 496 calorie, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 657 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams, Sugar 14 grams
RADICCHIO AND ESCAROLE SALAD WITH BARLEY AND ROASTED PEARS
This recipe uses 8 to 10 cups of greens. Experiment with different varieties of chicory, such as endive, radicchio, and escarole.
Provided by Martha Stewart
Categories Salad Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees with 1 rack in the middle position and 1 rack immediately below it. Toss radicchio and escarole with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on a rimmed baking sheet.
- Toss pears with 1 teaspoon oil, 2 teaspoonsthyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on another rimmed baking sheet.
- Roast radicchio mixture on bottom rackuntil tender, about 25 minutes, and pears onmiddle rack until tender, about 40 minutes.
- Meanwhile, bring water to a boil in a mediumsaucepan. Add barley. Simmer, covered,until tender, 22 to 25 minutes.
- Whisk vinegar with remaining tablespoon oil and teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Drain barley, stir into vinaigrette.
- Mound Parmesan onto a baking sheetlined with parchment or a nonstick bakingmat, and spread into a 6-inch circle.
- Transfer radicchio-escarole mixture tobowl with barley. Cover with plastic wrap tokeep warm and to allow radicchio to wilt.As pears continue to cook, bake Parmesanon bottom oven rack until deep goldenbrown, 9 to 11 minutes.
- Toss pears with barley. Divide salad among4 plates. Break Parmesan crisp into pieces;place on top of each salad. Serve warm.
Nutrition Facts : Calories 243 g, Cholesterol 3 g, Fiber 11 g, Protein 6 g, SaturatedFat 2 g, Sodium 366 g
ESCAROLE-PEAR SALAD
A homemade dressing and still only six ingredients? Believe it!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In small jar with tight-fitting lid, shake dressing ingredients. Set aside.
- Arrange escarole on 6 individual salad plates. Thinly slice pears; arrange slices over lettuce. Sprinkle hazelnuts over salads; drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 10 g, TransFat 0 g
ENDIVE AND RADICCHIO SALAD WITH CARAMELIZED PEAR
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
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.
ESCAROLE AND SEARED RADICCHIO SALAD WITH PECAN VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Time 25m
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Spread out pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 8-10 minutes; let cool. Pulse 1/2 cup pecans in a food processor until coarsely ground; whisk with Citrus Vinaigrette in a small bowl. Season with salt and pepper.
- Heat oil in a large heavy skillet over high heat until it begins to shimmer. Season radicchio with salt and pepper. Add radicchio to skillet. Cook, turning until both cut sides are golden brown and wilted, 2-3 minutes. Transfer to a plate and let cool slightly.
- Place escarole in a large bowl; drizzle with some of the dressing and toss to coat. Season with salt and pepper. Transfer to a serving platter and tuck radicchio wedges into salad. Spoon remaining dressing over. Top salad with cheese and remaining 1/4 cup pecans.
ESCAROLE AND RADICCHIO SALAD
Can be prepared in 45 minutes or less.
Yield Serves 8
Number Of Ingredients 5
Steps:
- In a large bowl toss together the escarole and the radicchio. In a blender blend together the vinegar, the aniseed, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. Drizzle the dressing over the greens and toss the salad well.
ESCAROLE, AVOCADO, AND RADISH SALAD
A surprising combination of textures, flavors, and colors, this recipe provides a perfect start to virtually any meal. Do not slice the avocado until you are ready to serve the salad; doing so may cause the avocado to brown.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large bowl, combine lemon juice, oil, and salt and pepper. Add escarole, and toss to combine. Transfer to serving plates, and garnish with avocado and radish.
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