Radicchio Salad With Sourdough Dressing Recipes

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RADICCHIO SALAD WITH EASY RASPBERRY VINAIGRETTE



Radicchio Salad with Easy Raspberry Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

16 ounces no sugar added Italian dressing (recommended: Paul Newman's)
1 cup fresh raspberries
1/4 cup sugar substitute (recommended: Splenda)
1 head radicchio lettuce, washed
1 bag fancy lettuce mix with herbs
2 Roma tomatoes, each cut into 4 wedges, optional
8 ounces hearts of palm, whole sticks
1 tablespoon minced red bell pepper
1 tablespoon minced green bell pepper

Steps:

  • To a blender, add the Italian dressing, 1/2 of the raspberries, and the sugar substitute, and blend for a minute until smooth.
  • Line a bowl or plate with whole radicchio leaves and pile high the lettuce mix in the center. Cut a tomato into 4 wedges and place around the plate in a starburst fashion with a heart of palm stick in between each. Sprinkle with minced bell peppers. Pour raspberry vinaigrette over the salad and top with a few fresh raspberries. Serve.

Nutrition Facts : Calories 361 calorie, Fat 34 grams, SaturatedFat 5 grams, Carbohydrate 11 grams, Fiber 4 grams

RADICCHIO SALAD WITH SOURDOUGH DRESSING



Radicchio Salad with Sourdough Dressing image

Provided by Dawn Perry

Categories     Salad     Appetizer     Radicchio     Bon Appétit

Number Of Ingredients 10

3 ounce sourdough bread, crust removed, torn into small pieces (about 1 cup), divided
1 tablespoon plus 1/3 cup olive oil
Kosher salt
freshly ground pepper
1 small garlic clove
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 head radicchio, leaves separated, torn if large
2 scallions, thinly sliced

Steps:

  • Preheat oven to 425°. Toss half of bread with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown, 8-10 minutes.
  • Pulse garlic, vinegar, mustard, sugar, remaining bread, and 2 tablespoons water in a blender to combine; let sit 5 minutes to soften bread. With motor running, gradually add remaining 1/3 cup oil; blend until smooth (bread will blend into dressing, thickening and flavoring it, while retaining some texture), about 2 minutes; season with salt and pepper.
  • Toss radicchio, scallions, croutons, and dressing in a large bowl; season with salt and pepper.

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

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

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

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

SPECIAL RADICCHIO-SPINACH SALAD



Special Radicchio-Spinach Salad image

Almost too pretty to eat, this colorful salad combines mint, chipotle pepper and honey to create a refreshing sweet-spicy flavor combination. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 13

6 cups fresh baby spinach
1 head radicchio, torn
2 cups fresh raspberries
1/2 cup raisins
1/4 cup pine nuts, toasted
1/4 cup thinly sliced red onion
1/4 cup minced fresh mint
3 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons honey
1-1/2 to 3 teaspoons chopped chipotle pepper in adobo sauce
1/4 teaspoon salt
1/2 cup crumbled feta cheese

Steps:

  • In a large salad bowl, combine the first 7 ingredients. In a small saucepan, combine the lime juice, oil, honey, chipotle pepper and salt. Cook and stir until blended and heated through. Immediately pour over salad; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 117mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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 SALAD WITH WALNUT DRESSING



Radicchio Salad with Walnut Dressing image

Walnut oil gives this salad a distinctly nutty flavor; it can be found in most grocery stores. Radicchio di Treviso has narrow, tapered leaves; radicchio di Verona leaves form loose, round heads. The varieties may not be clearly labeled, but the shapes make them easy to distinguish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Number Of Ingredients 6

2 tablespoons white-wine vinegar
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup walnut oil or extra-virgin olive oil
2 heads radicchio, preferably Treviso (about 1 1/4 pounds total), leaves separated
1/3 cup walnut halves

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.

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