RADICCHIO AND HARICOT VERT SALAD WITH CANDIED WALNUTS
Categories Salad Garlic Leafy Green Nut Vegetable Appetizer Side Vegetarian Quick & Easy Walnut Green Bean Winter Vegan Lettuce Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine walnuts, sugar, 2 teaspoons oil, and 1 tablespoon vinegar in medium nonstick skillet. Stir over medium heat until syrup coats nuts thickly, about 2 minutes. Season with salt and pepper. Transfer nuts to piece of foil. Separate nuts; freeze on foil 5 minutes or cool completely at room temperature.
- Whisk remaining 1/4 cup oil, 2 1/2 tablespoons vinegar, and garlic in large bowl. Season dressing with salt and pepper. Add Bibb lettuce, radicchio, haricots verts, and nuts; toss to coat.
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.
RADICCHIO SALAD WITH WALNUT DRESSING
Walnut oil gives this salad a distinctly nutty flavor; it can be found in most grocery stores. Radicchio di Treviso has narrow, tapered leaves; radicchio di Verona leaves form loose, round heads. The varieties may not be clearly labeled, but the shapes make them easy to distinguish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow, steady stream, whisking until emulsified. (If using olive oil, you may want to warm the oil and walnuts first over low heat in a small pan for a few minutes. Then let cool to room temperature to infuse the oil with flavor.)
- Add radicchio to dressing, and toss. Divide among 4 serving plates, and sprinkle with walnuts.
RADICCHIO AND HARICOT VERT/GREEN BEAN SALAD WITH CANDIED WALNUTS
From Bon Appetit January 2006. The walnuts are actually "candied" with sugar and vinegar for an interesting take on traditional candied nuts. Use the freshest green beans (haricots verts) you can find or good quality frozen green beans.
Provided by COOKGIRl
Categories Greens
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Lightly steam the haricot verts until crisp-tender. Rinse with cold water to halt the cooking process and and set aside to cool.
- In a non-stick pan, combine the walnuts, brown sugar, 2 teaspoons walnut oil and 1 tablespoon vinegar.
- Stir over medium heat until syrup coats the nuts, approximately 2 minutes. BE CAREFUL not to burn the nuts! Season with salt and pepper to taste.
- Transfer the toasted nut mixture to a piece of aluminum foil. Separate the nuts and freeze on the foil for about 5 minutes or cool completely at room temperature instead.
- In a large salad bowl, whisk the remaining walnut oil, vinegar, and garlic. Season the salad dressing with salt and pepper to taste.
- Add the Bibb lettuce, radicchio, green beans, and nuts.
- Toss to coat well.
Nutrition Facts : Calories 239.4, Fat 20.2, SaturatedFat 1.9, Sodium 7.5, Carbohydrate 14.3, Fiber 2.5, Sugar 10, Protein 3.3
RADICCHIO SALAD WITH GOLDEN BEETS AND WALNUTS
Walnut vinaigrette is especially compatible with bitter greens like radicchio.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the dressing: In a small bowl, whisk together the sherry vinegar or lemon juice, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the grapeseed oil and the walnut oil. Add freshly ground pepper to taste.
- Combine the salad ingredients in a large bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 5 grams, TransFat 0 grams
RADICCHIO, GOAT CHEESE, AND HAZELNUT SALAD
This blend of flavors, healthy fats and colorful radicchio makes for a wonderful salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.
Nutrition Facts : Calories 146 g, Fat 13 g, Protein 4 g
POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS
Categories Salad Potato Side Roast Vegetarian Lunch Blue Cheese Walnut Green Bean Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- To make potato salad:
- Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
- Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
- Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.
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RADICCHIO AND HARICOT VERT SALAD WITH CANDIED WALNUTS
From bonappetit.com
4.4/5 (5)Servings 6-8
- Combine walnuts, sugar, 2 teaspoons oil, and 1 tablespoon vinegar in medium nonstick skillet. Stir over medium heat until syrup coats nuts thickly, about 2 minutes. Season with salt and pepper. Transfer nuts to piece of foil. Separate nuts; freeze on foil 5 minutes or cool completely at room temperature.
- Whisk remaining 1/4 cup oil, 2 1/2 tablespoons vinegar, and garlic in large bowl. Season dressing with salt and pepper. Add Bibb lettuce, radicchio, haricots verts, and nuts; toss to coat.
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