Radicchio Salad With Golden Raisins Recipes

RADICCHIO AND ORANGE SALAD

Radicchio and Orange Salad image

This bitter and sweet salad pairs nicely with our Pressed Salami Sandwiches.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 8

Ingredients

3/4 cup slivered almonds
2 medium heads radicchio (about 1 1/4 pounds total)
Zest and juice of 1 orange (about 1 tablespoon zest and 1/4 cup juice)
3/4 cup golden raisins
3 tablespoons olive oil
3 tablespoons red-wine vinegar
2 to 3 tablespoons sugar
Coarse salt and ground pepper

Steps:

Preheat oven to 350 degrees. Spread slivered almonds on a baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool.
Core radicchio heads; cut or tear into 1-inch pieces. Combine in a large bowl with the finely grated zest and juice of 1 orange, golden raisins, olive oil, red-wine vinegar, sugar, and toasted almonds.
Season with coarse salt and ground pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

Nutrition Facts : Calories 186 g, Fat 11 g, Fiber 2 g, Protein 4 g

RADICCHIO, PEAR AND ARUGULA SALAD

Radicchio, Pear and Arugula Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 teaspoon whole grain mustard, such as Grey Poupon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 3/4-inch-thick slices country-style sourdough bread
1/4 cup extra-virgin olive oil
1/4 cup extra-virgin olive oil
2 tablespoons dry white wine, such as pinot grigio
2 tablespoons honey
Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
3/4 cup chopped walnuts, toasted* see Cook's Note
One 2-ounce chunk Parmesan
Kosher salt and freshly ground black pepper

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

RADICCHIO SALAD WITH GOLDEN RAISINS

Radicchio Salad with Golden Raisins image

Toss bitter radicchio with our Lemon Vinaigrette and throw in a few golden raisins, and you've got a stellar salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

2 teaspoons sugar
1/4 cup Lemon Vinaigrette
2 heads radicchio (about 1 pound total), quartered, cored, and thinly sliced
1/2 cup golden raisins
Coarse salt
Ground pepper

Steps:

In a large bowl, whisk together sugar and Lemon Vinaigrette. Add radicchio and cup golden raisins; toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 172 g, Fat 9 g, Fiber 1 g, Protein 2 g

CHOPPED ROMAINE AND RADICCHIO SALAD

Chopped Romaine and Radicchio Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup freshly grated Parmesan
3 tablespoons extra-virgin olive oil
2 tablespoons whole-grain mustard
1 tablespoon Champagne vinegar
1/4 teaspoon kosher salt
2 hearts romaine lettuce
1 large head radicchio
1/4 cup chopped fresh basil
1/2 English cucumber, peeled and diced
1 avocado, pitted, flesh scooped and diced
2 cups pita chips, crushed
1/4 teaspoon salt

Steps:

To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

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

RADICCHIO SALAD WITH GOLDEN BEETS AND WALNUTS

Radicchio Salad With Golden Beets and Walnuts image

Walnut vinaigrette is especially compatible with bitter greens like radicchio.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon sherry vinegar or fresh lemon juice
1 teaspoon balsamic vinegar
Salt to taste
1/2 to 1 teaspoon Dijon mustard (to taste)
1 very small garlic clove, pureed
2 tablespoons grapeseed oil
2 tablespoons walnut oil
Freshly ground pepper
4 small golden beets, roasted, peeled and cut in wedges
1 large or 2 small radicchio
2 tablespoons broken walnuts, preferably from fresh shelled walnuts (1 ounce)
4 to 6 white or cremini mushrooms, sliced (optional)
2 teaspoons minced fresh tarragon
2 teaspoons minced chives

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.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 5 grams, TransFat 0 grams

CARROT AND GOLDEN RAISIN (SULTANA) SALAD

Carrot and Golden Raisin (Sultana) Salad image

I came up with this as a side for a fish curry we ate last night. I have a hand held tool that shreds carrots in long strips. You could just grate the carrot if you don't have the same. I'm in a remote area so used dried mint, feel free to use fresh as I would if I could get it!

Provided by JustJanS

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 large carrots, peeled and shredded
1/4 cup golden raisin
2 green onions, sliced
2 tablespoons cashews, roughly chopped
2 tablespoons rice wine vinegar
2 tablespoons runny honey
1 teaspoon crushed garlic
1 teaspoon grated fresh ginger
1 teaspoon dried mint
1 teaspoon cumin seed
salt and pepper

Steps:

Mix the first 4 ingredients together.
Mix the dressing ingredients together then toss through the carrots and refrigerate about half an hour to let the flavours come together.

Nutrition Facts : Calories 104.8, Fat 2.3, SaturatedFat 0.4, Sodium 56.4, Carbohydrate 21.9, Fiber 1.8, Sugar 16.1, Protein 1.6

ARUGULA SALAD WITH SHAVED PARMESAN

Arugula Salad with Shaved Parmesan image

Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

6 cups fresh arugula
1/4 cup golden raisins
1/4 cup sliced almonds, toasted
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup shaved or shredded Parmesan cheese

Steps:

In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

FARRO SALAD WITH FENNEL, GOLDEN RAISINS, AND RADICCHIO

Farro Salad with Fennel, Golden Raisins, and Radicchio image

You can toss the farro with the fennel mixture up to one day ahead; add the mint, radicchio, and fennel fronds just before serving.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 50m

Number Of Ingredients 10

Ingredients

3 tablespoons fresh lemon juice
1 teaspoon honey
2 tablespoons minced shallot
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1/3 cup golden raisins
1 head fennel, thinly sliced lengthwise, plus 1/3 cup fennel fronds
1 cup farro
1/2 cup fresh mint leaves, finely chopped
1/2 head radicchio, cored and coarsely chopped

Steps:

In a bowl, whisk together lemon juice, honey, shallot, 1/2 teaspoon salt, 1/4 teaspoon pepper, and oil. Add raisins and sliced fennel; toss to coat.
In a medium saucepan, cover farro with 4 inches water and bring to a boil; season with salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain and let cool completely.
Add farro to bowl with mint, radicchio, and fennel fronds. Season with additional salt, if desired. Serve.

Nutrition Facts : Calories 269 g, Fat 10 g, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 121 g

SHREDDED NAPA CABBAGE SALAD WITH RADISHES, GOLDEN RAISINS, AND DIJON DRESSING

Shredded Napa Cabbage Salad with Radishes, Golden Raisins, and Dijon Dressing image

A fresh, mayonnaise-free alternative to slaw, this sweet-and-sour salad is made with napa cabbage and gets zip from wholegrain mustard, vinegar, radishes, a sprinkling of chives, and a handful of plump golden raisins.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard, preferably whole grain
2 tablespoons sugar
1/2 small head napa cabbage (about 12 ounces), cored and shredded (6 cups)
4 or 5 radishes, thinly sliced and cut into matchsticks
1/2 cup golden raisins
1 tablespoon thinly sliced fresh chives
Coarse salt and freshly ground pepper

Steps:

Whisk together vinegar, mustard, and sugar. Toss together cabbage, radishes, golden raisins, and chives. Drizzle dressing over salad. Season with salt and pepper.

Nutrition Facts : Calories 74 g, Fiber 2 g, Protein 2 g, Sodium 160 g

FARRO WITH PISTACHIOS, MIXED HERBS, AND GOLDEN RAISINS

Farro with Pistachios, Mixed Herbs, and Golden Raisins image

A host of fresh herbs-mint, cilantro, and parsley-plus ginger and lemon zest add refreshing zip to this grain salad.

Provided by Jon Shook & Vinny Dotolo, Animal

Categories Bon Appétit Salad Vegan Vegetarian Healthy Low Cholesterol Kid-Friendly Pistachio Chile Pepper Raisin Herb Rice Small Plates

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 cups farro
1/2 teaspoon kosher salt, plus more
1/2 cup pistachios
1 1/2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
1/2 teaspoon sugar
1/3 cup grapeseed oil or olive oil
Freshly ground black pepper
1 serrano chile, sliced into rings
1 cup coarsely chopped mixed fresh cilantro, mint, and parsley
1/3 cup golden raisins

Steps:

Preheat oven to 350°F. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20-25 minutes.
Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
Whisk lemon zest, lemon juice, ginger, sugar, and 1/2 tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.
Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.
Do Ahead
Farro can be cooked 1 day ahead. Cover and chill.

ROASTED SQUASH AND RADICCHIO SALAD WITH BUTTERMILK DRESSING

Roasted Squash and Radicchio Salad With Buttermilk Dressing image

Roasted delicata squash brings sweetness and a velvety texture to the bitter radicchio and arugula in this colorful salad. A light buttermilk dressing adds creaminess and brightness. It's satisfying enough for a light dinner, or serve it before or alongside roasted or grilled meat or fish.

Provided by Melissa Clark

Categories salads and dressings, vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/4 teaspoon smoky chile powder, such as New Mexico or chipotle
6 tablespoons extra-virgin olive oil
1/3 cup buttermilk
2 teaspoons lemon juice
2 teaspoons finely chopped tarragon
1 large garlic clove, grated
1 head radicchio, cored and shredded (4 cups)
4 cups arugula
2/3 cup chopped toasted pecans (see note)
1/3 cup thinly sliced scallions

Steps:

Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 29 grams, Carbohydrate 23 grams, Fat 34 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 648 milligrams, Sugar 7 grams

RADICCHIO SALAD WITH CARAMELIZED CARROTS AND ONIONS

Radicchio Salad with Caramelized Carrots and Onions image

It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.

Provided by Anna Stockwell

Categories Christmas Christmas Eve Hanukkah Winter Radicchio Salad Almond Carrot Orange Juice Parsley Wheat/Gluten-Free Vegetarian Side Dinner

Yield 8-10 servings

Number Of Ingredients 14

Ingredients

1/2 cup sliced almonds
2 pounds carrots, cut into 4x1/2" sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided
2 3/4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, cut into 1/2" wedges
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1 large or 2 small heads radicchio (about 11 ounces), leaves separated and cut into medium pieces
4 oranges, peeled, sliced into 1/2" half moons
2 cups parsley leaves

Steps:

Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes; set aside.
Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10-12 minutes.
Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.

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