Radicchio Salad With Golden Beets And Walnuts Recipes

MâCHE AND RADICCHIO SALAD WITH BEETS AND WALNUT VINAIGRETTE

Steps:

• Mix together the dressing ingredients.
• Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.
• In a large salad bowl combine the mâche, radicchio, walnuts and tarragon, if using. Toss with the remaining dressing. Add the beets and Parmesan and toss again, or arrange the beets and Parmesan on top of the greens, and serve.

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.

ENDIVE, RADICCHIO AND WALNUT SALAD

Steps:

• Cut 1 1/2 inches from the root end of the 2 endives and the radicchio head, and cut these root end pieces into 1/2-inch chunks. (You should have 3 about cups.) Reserve the pointed endive leaf tips and the radicchio leaves for use later in the recipe. Combine the root end chunks with the shredded carrot and nuts in a bowl.
• Combine the dressing ingredients in a small bowl, then add the dressing to the endive and radicchio pieces, carrots, and nuts. Toss well.
• Arrange the radicchio leaves attractively on four plates, and spoon the dressed mixture into the center of the leaves. Arrange the endive leaf tips so they stand, pointed tips up, next to one another all around the dressed salad. Serve immediately.

RADICCHIO AND BEET SALAD

Steps:

• Trim the beet stems, leaving about 1 inch of the stems on the beets. Reserve the greens. Put the beets in a pot, and fill with water to cover them by 2 inches. Bring to a boil, and cook until the beets are almost tender, about 30 minutes. Add the trimmed beet greens, and cook until the beets and greens are tender, about 15 minutes more. Drain and let cool.
• Peel the cooled beets, and slice them into 1/4-inch half-moons, then put them in a serving bowl. Squeeze out the excess liquid from the beet greens, and chop coarsely. Combine with the shredded radicchio and provolone or cheddar, and toss them into the serving bowl. Drizzle with the vinegar and olive oil, and season with salt. Toss well again, and serve.

RADICCHIO AND HARICOT VERT SALAD WITH CANDIED WALNUTS

Steps:

• Combine walnuts, sugar, 2 teaspoons oil, and 1 tablespoon vinegar in medium nonstick skillet. Stir over medium heat until syrup coats nuts thickly, about 2 minutes. Season with salt and pepper. Transfer nuts to piece of foil. Separate nuts; freeze on foil 5 minutes or cool completely at room temperature.
• Whisk remaining 1/4 cup oil, 2 1/2 tablespoons vinegar, and garlic in large bowl. Season dressing with salt and pepper. Add Bibb lettuce, radicchio, haricots verts, and nuts; toss to coat.

RADICCHIO SALAD WITH WALNUT DRESSING

Steps:

• Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow, steady stream, whisking until emulsified. (If using olive oil, you may want to warm the oil and walnuts first over low heat in a small pan for a few minutes. Then let cool to room temperature to infuse the oil with flavor.)
• Add radicchio to dressing, and toss. Divide among 4 serving plates, and sprinkle with walnuts.