Radicchio Salad With Easy Raspberry Vinaigrette Recipes

KALE AND RADICCHIO SALAD WITH RASPBERRY VINAIGRETTE

Kale and Radicchio Salad with Raspberry Vinaigrette image

Provided by Valerie Bertinelli

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1/4 cup white balsamic vinegar
1 tablespoon Raspberry Syrup, recipe follows
1/2 teaspoon kosher salt
Freshly ground black pepper
1 bunch Tuscan kale, center ribs removed and leaves chopped into ribbons
1 small head radicchio, chopped into ribbons
1 pint raspberries
3 ounces ricotta salata, cubed
1/4 cup chopped pecans
1 cup sugar
2 tablespoons fresh lemon juice
2 pints raspberries

Steps:

Combine the oil, vinegar, Raspberry Syrup, salt and pepper in a jar. Seal with a lid and shake until emulsified. Place 2 tablespoons of the dressing in a large bowl. Add the kale and gently massage until it is evenly coated with the dressing.
Add the radicchio, raspberries, ricotta and pecans and toss with the remaining dressing. Season with salt and pepper and transfer to a serving bowl.
Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

RASPBERRY VINAIGRETTE

Raspberry Vinaigrette image

Who knew you could add fruit to dressings? This raspberry vinaigrette is sweet and tart, making it the perfect summer dressing for any salad. -Debbie Jones, Hollywood, Maryland

Provided by Taste of Home

Categories Lunch

Time 5m

Yield about 3/4 cup.

Number Of Ingredients 4

Ingredients

1/2 cup vegetable oil
1/4 cup Raspberry Vinegar
4 teaspoons sugar
2 teaspoons Dijon mustard

Steps:

Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

Nutrition Facts : Calories 176 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE

Radicchio Salad With Anchovy Vinaigrette image

Salt is the best way to tame a bitter flavor, and so a radicchio salad benefits from a dressing that tilts toward saltiness. It does not matter which type of radicchio you use - the common tight round head, clusters of white stems with burgundy leaves, or maroon-trimmed endives to name a few - they all deliver some bitterness. The vinaigrette here is bolstered with anchovies and capers.

Provided by Florence Fabricant

Categories dinner, lunch, quick, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 anchovies in oil, drained
2 tablespoons white wine vinegar or Champagne vinegar
6 tablespoons fragrant extra-virgin olive oil
1 tablespoon capers in brine or vinegar, drained (do not use salt-packed)
Ground black pepper
1/3 cup finely chopped red onion
1 ripe but firm chilled avocado, peeled and diced (optional)
12 to 14 ounces radicchio (5 red-leaf endives, 3 long Treviso or 1 large round radicchio di Chioggia, or a mixture), cored and cut in 1/2-inch-wide slivers

Steps:

Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 145 milligrams, Sugar 1 gram

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

Ingredients

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.

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