Radicchio Fennel And Arugula Salad With Roquefort And Walnuts Recipes
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
ARUGULA, RADICCHIO AND PARMESAN SALAD
Steps:
- Place the arugula, radicchio and endive in a medium bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
RADICCHIO, ARUGULA, AND FRISéE SALAD
Categories Salad Leafy Green Appetizer Vegetarian Wheat/Gluten-Free Arugula Winter Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat fennel seeds in oil in a small skillet over low heat, stirring, until seeds are a shade darker, 1 to 2 minutes, then cool.
- Whisk together lemon juice, salt, and pepper in a large bowl, then whisk in fennel oil until combined well. Just before serving, whisk vinaigrette and toss with greens.
TRI-COLOR SALAD (ARUGULA, RADICCHIO, AND FENNEL SALAD)
This festive green, white, and red salad complements any Italian meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss.
ITALIAN RADICCHIO & FENNEL SALAD
Radicchio is the wild chicory of Italy and has two seasons - Winter & Summer so it is very popular! The red color of the radicchio and the creamy white of the fennel makes this a very attractive, tasty salad
Provided by Bergy
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean the fennel Bulb, cut off the top leaves and the rough bottom.
- Cut the bulb into 1/2" strips.
- Arrange Lettuce, olives and fennel artistically on a serving plate.
- Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
- Season with salt and a dash of sugar.
- Pour over the salad& serve.
RADICCHIO, RADISH, AND FENNEL SALAD
Make and share this Radicchio, Radish, and Fennel Salad recipe from Food.com.
Provided by dicentra
Categories Greens
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- salad: toast pine nuts in skillet over medium heath 5 minutes, or until golden brown. Transfer to plate to cool.
- Combine radicchio, radishes, fennel, and cucumber in large bowl.
- Dressing: puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper.
- Add dressing to salad; toss to coat, and garnish with toasted pine nuts.
Nutrition Facts : Calories 149.6, Fat 12.7, SaturatedFat 1.4, Sodium 50.1, Carbohydrate 9.2, Fiber 1.7, Sugar 4.2, Protein 2
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