Arugula And Radicchio Salad With Hazelnut Vinaigrette Recipes

ARUGULA, ENDIVE, AND RADICCHIO SALAD

Arugula, Endive, and Radicchio Salad image

Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Vinegar Arugula Healthy Vegan Raw Endive Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 5

Ingredients

1/3 cup extra-virgin olive oil
2 tablespoons white-wine vinegar
2 bunches arugula (about 1 pound)
1 small head radicchio
2 large Belgian endives

Steps:

In a bowl whisk together oil and vinegar and season with salt and pepper.
Discard coarse stems from arugula. Thinly slice radicchio and cut endives crosswise into 1/2-inch pieces. In a large bowl toss greens with vinaigrette until coated well.

ARUGULA, RADICCHIO AND PARMESAN SALAD

Arugula, Radicchio and Parmesan Salad image

Provided by Ina Garten

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

8 ounces baby arugula
1/2 head radicchio, sliced thin crosswise
1 endive, sliced thin crosswise
Lemon Vinaigrette:
1/3 cup freshly squeezed lemon juice
2/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound chunk of Italian Parmesan cheese

Steps:

Place the arugula, radicchio and endive in a medium bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.

ARUGULA AND RADICCHIO SALAD

Arugula and Radicchio Salad image

Provided by Marian Burros

Categories easy, quick, weekday, salads and dressings, side dish

Time 15m

Yield 3 servings

Number Of Ingredients 4

Ingredients

5 ounces arugula
4 ounces radicchio
2 teaspoons olive oil
2 tablespoons balsamic vinegar

Steps:

Wash, dry and trim stems from arugula. Wash, dry and break radicchio into bite-size pieces.
Whisk oil and vinegar together. Stir in arugula and radicchio, mixing to coat leaves well.

Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 3 grams

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, ORANGE BELL PEPPER AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE

Radicchio, Orange Bell Pepper and Arugula Salad with a Citrus Vinaigrette image

Provided by Food Network

Time 10m

Yield 2-4 servings

Number Of Ingredients 10

Ingredients

1 head radicchio
1 large bunch arugula
1 orange bell pepper, roasted then skinned and seeded
In a large bowl toss all the greens together. Season with salt and pepper. Place slices of roasted pepper on top. Drizzle with Citrus Vinaigrette and garnish with orange zest. (see recipe below).
2 tablespoons grapefruit juice
2 tablespoons orange juice
1 teaspoon mustard
1/3 cup extra virgin olive oil
Salt and pepper to taste
Orange zest to garnish

Steps:

Slice the head of radicchio into thin slices. Remove stems from arugula. Wash under cold water and spin dry. Slice roasted orange bell pepper into strips.
In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.

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