Radicchio Frisée And Artichoke Salad Recipes

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FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE



Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Mustard     Side     No-Cook     Easter     Vegetarian     Quick & Easy     Pine Nut     Fennel     Healthy     Vegan     Lettuce     Radicchio     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1/4 cup pine nuts
1 medium fennel bulb, stalks and fronds removed, and base trimmed
6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
6 ounces frisée, torn into 2-inch pieces (5 cups)
1/2 cup fresh mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse-grain Dijon mustard
Salt
Freshly ground black pepper
Special Equipment
A mandoline

Steps:

  • Heat oven to 350°F with rack in middle.
  • Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
  • Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
  • Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
  • Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

ARTICHOKE HEART AND RADICCHIO SALAD



Artichoke Heart and Radicchio Salad image

Yield Serves 2

Number Of Ingredients 6

1 9-ounce package frozen artichoke hearts
2 1/2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 small radicchio head, separated into leaves (large leaves torn in half)
14 fresh basil leaves, chopped
Parmesan cheese

Steps:

  • Cook artichoke hearts according to package directions. Drain. Rinse with cold water and drain. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes.
  • Add radicchio, basil and remaining 1 1/2 tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave Parmesan atop salad.

RADICCHIO, ARUGULA, AND FRISéE SALAD



Radicchio, Arugula, and Frisée Salad image

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

1 teaspoon fennel seeds, lightly crushed
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 small head radicchio (3 oz), torn into bite-size pieces (2 cups)
4 oz arugula, tough stems removed and leaves torn into bite-size pieces (3 cups)
4 oz frisée (French curly endive), torn into bite-size pieces (3 cups)

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.

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