Radicchio Salad With Chopped Lemon Dressing Recipes

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RADICCHIO SALAD WITH CHOPPED-LEMON DRESSING



Radicchio Salad with Chopped-Lemon Dressing image

Finely chopped lemon mixed with grainy mustard, sugar, and olive oil makes a stellar dressing for this radicchio-and-mint salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 7

1 head radicchio (10 ounces), broken into individual leaves
1 small lemon
1 teaspoon whole-grain mustard
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup packed fresh mint leaves

Steps:

  • Tear radicchio into bite-size pieces; soak in ice water 20 to 30 minutes. Drain well and spin dry.
  • Meanwhile, using a sharp knife, remove peel and pith from lemon. Quarter lemon lengthwise and discard center membrane and seeds; finely chop. Place in a large bowl, and stir in mustard,sugar, and oil to combine. Season with salt and pepper. Toss radicchio and mint with dressing, season with salt and pepper, and serve.

RADICCHIO AND CITRUS SALAD WITH PRESERVED LEMON



Radicchio and Citrus Salad with Preserved Lemon image

This puréed lemon dressing-with olive oil, miso, and honey-is the ideal base note for a salad of pleasantly bitter radicchio, endive, and sweet oranges.

Provided by Chris Morocco

Categories     Bon Appétit     Citrus     Salad     Winter     Radicchio     Lemon     Hazelnut     Anchovy     Endive     Orange     Wheat/Gluten-Free     Side

Yield 4 servings

Number Of Ingredients 19

Preserved-Lemon Purée:
1/4 preserved lemon, seeds removed, chopped
6 tablespoons mild miso (such as white or yellow)
1/4 cup olive oil
3 tablespoons honey
2 tablespoons fresh lemon juice
Kosher salt
Salad and assembly:
1/3 cup blanched hazelnuts
4 oil-packed anchovies
1 garlic clove
Kosher salt
1/4 cup olive oil
2 tablespoons fresh lemon juice
Freshly ground black pepper
2 heads of radicchio (such as Castelfranco, Treviso, and/or Chioggia), leaves separated, halved if large
1 red endive, leaves separated
1 small Meyer lemon, thinly sliced, seeds removed (optional)
2 cups peeled orange rounds (such as Cara Cara, blood, and/or mandarins)

Steps:

  • Preserved-Lemon Purée:
  • Purée preserved lemon, miso, oil, honey, and lemon juice in a blender until smooth; season with salt.
  • Salad and assembly:
  • Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then cut in two.
  • Chop anchovies and garlic on a cutting board. Sprinkle lightly with salt and mash to a paste with the side of a chef's knife. Mix in a large bowl with oil and lemon juice; season dressing with salt and pepper. Add radicchio, endive, and Meyer lemon and toss to coat; taste and season with more salt and pepper as needed. Add orange rounds and half of hazelnuts; toss once to combine.
  • Spread half of preserved-lemon purée onto a large platter (save remaining purée and use as a sandwich spread or a dressing for roasted vegetables). Top with salad; scatter remaining hazelnuts.

COLD SHRIMP SALAD



Cold Shrimp Salad image

A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.

Provided by Allrecipes Member

Categories     Shrimp Salad

Time 1h15m

Yield 10

Number Of Ingredients 10

2 pounds cooked medium shrimp, peeled and deveined without tail
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
1 sweet onion, diced
chopped fresh cilantro
1 avocado - peeled, pitted and diced
salt and pepper to taste
½ cup olive oil
chili pepper flakes

Steps:

  • Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g

GRILLED RADICCHIO SALAD WITH LEMON VINAIGRETTE



Grilled Radicchio Salad with Lemon Vinaigrette image

Categories     Salad     Bean     Citrus     Leafy Green     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Vinaigrette
1 1/4 cups extra-virgin olive oil
1/2 cup plus 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 1/2 teaspoons white truffle oil*
1 garlic clove, minced
1/2 teaspoon sugar
Salad
6 ounces yellow wax beans
6 ounces green beans
4 heads of radicchio, quartered
1 13 3/4-ounce can artichoke hearts, drained
4 cups mixed baby greens
1/2 cup shaved Asiago cheese*

Steps:

  • For vinaigrette:
  • Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)
  • For salad:
  • Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
  • *Available at Italian markets, specialty foods stores, and some supermarkets.

MEYER LEMON-RADICCHIO SALAD



Meyer Lemon-Radicchio Salad image

Vidalia onions and Meyer lemons give this salad a surprising sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 Meyer lemon
1 cup chopped Vidalia onion
1 cup fresh parsley, chopped
1 15-oz. can rinsed and drained chickpeas
2 cups sliced radicchio
1/4 cup crumbled feta
2 tablespoons fresh Meyer lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Chop lemon into 1/2-inch pieces and remove seeds. In a medium bowl, toss with onion, parsley, chickpeas, radicchio, feta, lemon juice, and olive oil. Season with salt and pepper. Toss to coat. Serve immediately.

Nutrition Facts : Calories 215 g, Cholesterol 6 g, Fat 9 g, Fiber 7 g, Protein 8 g

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