Radicchio Blood Orange Goat Cheese Salad Recipe 45

RADICCHIO, BLOOD ORANGE & GOAT CHEESE SALAD RECIPE - (4/5)

Steps:

• Make Vinaigrette: Pour vinegar into a small bowl. Whisk in oil and season with lemon juice and salt to taste. Supreme Oranges: Use a knife to trim top and bottom from fruit. Set fruit on end and, slicing from top to bottom following curve of fruit, cut away peel and pith. Release sections one at a time by inserting blade between membrane and flesh on either side and then removing loosened flesh. In a large bowl, combine orange supremes, mint, pistachios, pomegranate seeds, avocado and radicchio. Rewhisk vinaigrette and toss in just enough to coat leaves. Season with salt. Smear goat cheese across a serving platter or individual plates. Drizzle cheese with olive oil and season with salt. Arrange salad over cheese and garnish with extra torn mint.

RADICCHIO, GOAT CHEESE, AND HAZELNUT SALAD

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.

RADICCHIO SALAD WITH BLACK OLIVE VINAIGRETTE AND ALMOND CRUSTED GOAT CHEESE

Steps:

• Vinaigrette:
• In medium bowl, whisk vinegar, mustard, honey and oil. Add olives, salt, pepper and dried oregano. Combine thoroughly and refrigerate until chilled (about 1 hour).
• Goat cheese:
• Slice goat cheese and roll 1-inch balls. Combine almonds and paprika in a shallow bowl. Roll balls in paprika almond mix until completely covered on all sides.
• Salad:
• Rinse radicchio and cut into narrow slices. Put sliced radicchio into large bowl and slowly add vinaigrette dressing, coating the salad entirely. Top with goat cheese balls as you would with croutons.

RADICCHIO SALAD WITH PICKLED GRAPES AND GOAT CHEESE

Steps:

• Combine vinegar, sugar, star anise, fennel seeds, red pepper flakes, 2 teaspoons salt, 2 tablespoons orange juice, and 1/4 cup water in a medium bowl or glass jar; stir (or cover and shake) until sugar and salt dissolve. Add grapes and let sit at room temperature at least 30 minutes.
• Toss radicchio in a large bowl with oil, 3 tablespoons strained pickling liquid, and remaining 1 tablespoon orange juice; season with salt and pepper. Transfer to a platter and scatter drained pickled grapes, almonds, and goat cheese over top.
• Grapes can be pickled 3 days ahead. Cover and chill.

RADICCHIO SALAD WITH GOLDEN BEETS AND WALNUTS

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.

LETTUCE, RADICCHIO AND GOAT CHEESE SALAD

Steps:

• To make the dressing, place mustard in bowl and add vinegar and garlic. Start beating with wire whisk and add oil slowly, then salt and pepper to taste. Blend well.
• Add the lettuce, radicchio and cheese, toss well and serve.