Radicchio And Orange Salad Recipes

ORANGE RADICCHIO SALAD

Orange Radicchio Salad image

For a fresh spring salad recipe, whip up this Orange Radicchio Salad and get the ultimate mixture of sweet and savory. Topped with a maple vinaigrette, this easy and flavorful salad will become a salad staple.

Provided by Davida Lederle

Categories Salad

Time 10m

Number Of Ingredients 10

Ingredients

1 large or 2 small heads of radicchio, sliced lengthwise from base to top
3 medium oranges (I used cara cara), peeled and chopped
4 green onions, chopped (white and light green parts only)
1/2 cup pecans, toasted*
1/2 tsp sea salt
fresh black pepper, to taste
optional (but recommended!): 1 tsp sumac
2 tbsp olive oil
1 tbsp pure maple syrup
1 tsp dijon mustard

Steps:

Combine all salad ingredients in a large bowl.
Mix together dressing and drizzle over salad.
Stir to ensure salad is coated.
I like to make this about 30 mins before serving to allow the flavors to meld.

TRICOLORE SALAD WITH ORANGES

Tricolore Salad with Oranges image

Provided by Ina Garten

Time 25m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup shallots, peeled, thinly sliced in rings, and separated (2 to 4 shallots)
2 tablespoons apple cider vinegar
1 large radicchio, halved, cored, and shredded like slaw (12 ounces)
1 large endive, halved lengthwise, cored, and sliced crosswise 1/2 inch thick (8 ounces)
3 ounces baby arugula
4 navel oranges, peeled and sliced in 1/4-inch-thick half-rounds
2/3 cup pitted Kalamata olives
1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
1/2 teaspoon good Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup good olive oil

Steps:

Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

RADICCHIO AND ORANGE SALAD

Radicchio and Orange Salad image

This bitter and sweet salad pairs nicely with our Pressed Salami Sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

3/4 cup slivered almonds
2 medium heads radicchio (about 1 1/4 pounds total)
Zest and juice of 1 orange (about 1 tablespoon zest and 1/4 cup juice)
3/4 cup golden raisins
3 tablespoons olive oil
3 tablespoons red-wine vinegar
2 to 3 tablespoons sugar
Coarse salt and ground pepper

Steps:

Preheat oven to 350 degrees. Spread slivered almonds on a baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool.
Core radicchio heads; cut or tear into 1-inch pieces. Combine in a large bowl with the finely grated zest and juice of 1 orange, golden raisins, olive oil, red-wine vinegar, sugar, and toasted almonds.
Season with coarse salt and ground pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

Nutrition Facts : Calories 186 g, Fat 11 g, Fiber 2 g, Protein 4 g

RADICCHIO SALAD WITH ORANGES AND OLIVES

Radicchio Salad with Oranges and Olives image

Provided by Myra Goodman

Categories Salad Leafy Green Olive Onion Appetizer Side No-Cook Vegetarian Quick & Easy Low Cal High Fiber Feta Orange Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Ingredients

3 oranges
2 tablespoons Sherry wine vinegar
1/3 cup extra-virgin olive oil
2 cups (loosely packed) mâche
1 large head of frisée, halved, torn into pieces (about 6 cups loosely packed)
1 large head of Chioggia, Tardivo, or Castelfranco radicchio, halved, torn into pieces (about 5 cups loosely packed)
1/2 medium red onion, thinly sliced (about 2 cups)
1/2 cup Kalamata olives, pitted, halved
4 ounces feta cheese, crumbled

Steps:

Cut peel and white pith from oranges. Working over small bowl and using small sharp knife, cut between membranes to release segments. Squeeze membranes to release juice. Combine 1/4 cup orange juice and vinegar in small bowl (reserve remaining juice for another use). Whisk in olive oil. Season with salt and pepper.
Toss mâche, frisée, and radicchio in large bowl. Add orange segments, sliced red onion, and Kalamata olives. Drizzle orange dressing over salad and toss well to coat. Sprinkle with crumbled feta cheese and serve.

RADICCHIO, ORANGE BELL PEPPER AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE

Radicchio, Orange Bell Pepper and Arugula Salad with a Citrus Vinaigrette image

Provided by Food Network

Time 10m

Yield 2-4 servings

Number Of Ingredients 10

Ingredients

1 head radicchio
1 large bunch arugula
1 orange bell pepper, roasted then skinned and seeded
In a large bowl toss all the greens together. Season with salt and pepper. Place slices of roasted pepper on top. Drizzle with Citrus Vinaigrette and garnish with orange zest. (see recipe below).
2 tablespoons grapefruit juice
2 tablespoons orange juice
1 teaspoon mustard
1/3 cup extra virgin olive oil
Salt and pepper to taste
Orange zest to garnish

Steps:

Slice the head of radicchio into thin slices. Remove stems from arugula. Wash under cold water and spin dry. Slice roasted orange bell pepper into strips.
In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.

RADICCHIO AND ENDIVE SALAD WITH ORANGES, FENNEL, AND POMEGRANATE SEEDS

Radicchio and Endive Salad with Oranges, Fennel, and Pomegranate Seeds image

Sweet and tangy citrus balances the subtle bitterness of radicchio and endive in this easy-to-make salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

2 small blood oranges
1 navel orange
2 small heads Bibb lettuce, torn into bite-sized pieces
1 head endive, broken up into leaves
1/2 head radicchio, torn into bite-sized pieces
1/2 bulb fennel, shaved
1/2 cup pomegranate seeds
1/4 cup fresh flat-leaf parsley leaves
Orange Citronette
Coarse salt and freshly ground pepper

Steps:

Slice off the top and bottom of both blood oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the blood oranges over a large bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane. Repeat process with orange.
Add lettuce, endive, radicchio, fennel, pomegranate seeds, and parsley to bowl. Drizzle with citronette and season with salt and pepper; toss to combine.

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RADICCHIO AND ORANGE SALAD | MAGNOLIA DAYS

2013-12-24 Measure 3 tablespoons and add to the bowl with the zest. Save or drink any remaining juice. Squeeze juice from another orange if needed to get …
From magnoliadays.com
Reviews 2
Category Salad
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Remove the skin and white pith of the orange. Use a pairing knife to slice between membranes to get segments. Place segments in a large bowl.
Squeeze the orange membranes to release juices into a small bowl. Measure 3 tablespoons and add to the bowl with the zest. Save or drink any remaining juice. Squeeze juice from another orange if needed to get 3 tablespoons.
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INA GARTEN'S TRICOLORE SALAD WITH ORANGES RECIPE

ina-gartens-tricolore-salad-with-oranges image

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BLOOD ORANGE, RADICCHIO AND FENNEL SALAD RECIPE | GORDON RAMSAY

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ORANGE-RADICCHIO SALAD WITH OREGANO VINAIGRETTE - STONE PIER PRESS

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ORANGE AND RADICCHIO SALAD - SOUTHERN LADY MAGAZINE

2020-02-07 Instructions. In a small bowl, whisk together orange juice, vinegar, marmalade, zest, salt, and pepper. Slowly whisk in oil in a slow stream. Cover and refrigerate for up to 1 week. Arrange oranges, radicchio, and fennel on 2 salad plates. Drizzle with orange vinaigrette. Garnish with fennel fronds, if desired.
From southernladymagazine.com

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