Arugula Radicchio And Endive Salad Recipes

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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

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

QUICK RADICCHIO AND ENDIVE SALAD



Quick Radicchio and Endive Salad image

These two salad greens are on the bitter side and benefit from the honey in the dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon honey
Coarse salt and ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced lengthwise
2 medium Belgian endive (4 to 5 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise

Steps:

  • In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.
  • Add radicchio and endive; toss to coat. Serve.

INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES



Insalata Tricolore: Italian Salad with 3 Lettuces image

A wonderful, simple, leafy salad with three lettuces, lemon dressing and parmesan cheese. A great side salad with virtually any meal and the perfect salad for an Italian meal.

Provided by Lisa

Categories     Salad

Time 15m

Yield 8

Number Of Ingredients 10

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons dijon mustard
1 small garlic clove, finely minced (1/4 teaspoon)
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
8 cups arugula
2-3 heads endive, ends trimmed, cut into 1/4-inch slices crosswise
1 large head radicchio, cut in half, triangular core removed, cut into large, (1-inch) dice. (see instructions in the notes below)
Thin shavings of fresh Parmesan cheese, using your vegetable peeler or 3-4 tablespoons of finely-grated fresh parmesan cheese. (I recommend Parmigiano Reggiano)

Steps:

  • Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
  • Combine lettuces together in a large bowl. Toss with dressing just before serving. Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.

Nutrition Facts : Calories 112 calories, Sugar 0.9 g, Sodium 140 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 4.5 g, Protein 2.3 g, Cholesterol 0 mg

ARUGULA AND ENDIVE SALAD



Arugula And Endive Salad image

Provided by Trish Hall

Categories     salads and dressings

Time 20m

Yield Six servings

Number Of Ingredients 7

1 bunch arugula
4 to 6 heads endive
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
4 teaspoons red-wine vinegar
Salt and freshly ground pepper to taste
6 tablespoons olive oil

Steps:

  • Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
  • Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
  • Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
  • Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 240 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED SHRIMP SALAD WITH ORANGE, ENDIVE, BABY ARUGULA AND RADICCHIO



Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio image

Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio is the perfect light salad for Spring!

Provided by Gina

Categories     Dinner     Lunch     Salad

Time 20m

Number Of Ingredients 11

1 lb jumbo peeled and deveined jumbo raw shrimp
1/2 teaspoon kosher salt
4 tsp extra-virgin olive oil
1 clove crushed garlic
juice of one lemon
1 cup fresh arugula
3 endive (chopped)
1 cup torn radicchio
1 navel orange (juiced)
1 navel orange (peeled and sectioned)
freshly ground black pepper (to taste)

Steps:

  • In a large bowl season shrimp with 1/4 teaspoon salt, drizzle with 1 teaspoon oil and mix with garlic and juice from 1/2 lemon.
  • Prepare an outdoor grill or grill pan over medium-high heat. Spray the pan or grates, then grill the shrimp until just cooked through and opaque, about 2 minutes per side. Transfer to a large bowl to cool or refrigerate.
  • Toss in the orange sections, juice from 1 orange, remaining lemon juice, arugula, endive and radicchio, drizzle the remaining 3 teaspoons olive oil, 1/4 teaspoon salt and fresh black pepper and serve right away.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 254 kcal, Carbohydrate 21 g, Protein 29 g, Fat 7.5 g, Cholesterol 172 mg, Sodium 396 mg, Fiber 13 g, Sugar 8 g

ORANGE AND RADICCHIO GRILLED SHRIMP SALAD RECIPE



Orange and Radicchio Grilled Shrimp Salad Recipe image

So refreshing and so delightfully filling grilled shrimp salad recipe added with some oranges, radicchio, endive, and arugula.

Provided by Herbert Jensen

Categories     Salad

Time 20m

Yield 4

Number Of Ingredients 11

1 lb jumbo raw, peeled and deveined shrimp
½ tsp kosher salt
4 tsp extra-virgin olive oil
1 clove crushed garlic
juiced lemon
1 cup fresh arugula
3 chopped endive
1 cup torn radicchio
1 navel, juiced orange
1 navel, peeled and sectioned orange
to taste freshly ground black pepper

Steps:

  • In a large bowl season shrimp with ¼ teaspoon salt, drizzle with 1 teaspoon oil and mix with garlic and juice from 1/2 lemon.
  • Prepare an outdoor grill or grill pan over medium-high heat.
  • Spray the pan or grates, then grill the shrimp until just cooked through and opaque, about 2 minutes per side.
  • Transfer to a large bowl to cool or refrigerate.
  • Toss in the orange sections, juice from 1 orange, remaining lemon juice, arugula, endive and radicchio, drizzle the remaining 3 teaspoons olive oil, ¼ teaspoon salt and fresh black pepper and serve right away.

Nutrition Facts : Carbohydrate 11.66g, Cholesterol 142.88mg, Fat 5.85g, Fiber 3.17g, Protein 16.80g, SaturatedFat 0.96g, ServingSize 4.00, Sodium 646.54mg, Sugar 0.00, UnsaturatedFat 3.51g

BABY ARUGULA, ENDIVE AND RADICCHIO SALAD



Baby Arugula, Endive and Radicchio Salad image

This salad throws together quickly in the same bowl where you mix the dressing. Tastes great with Italian dishes. I saw Martha Stewart make this on one of her shows and have been making it ever since. The orange juice adds a nice flavor.

Provided by Trisha W

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 heads endive (chopped)
1 head radicchio (chopped)
2 bunches baby arugula leaves
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1/2 orange

Steps:

  • Mix the Olive Oil, vinegar, honey and the juice of one orange in a large bowl.
  • Add the chopped endive, radicchio and baby arugula leaves and toss.
  • Serve with an Italian Pasta.

Nutrition Facts : Calories 127.1, Fat 7.3, SaturatedFat 1.1, Sodium 56.8, Carbohydrate 14.8, Fiber 8.4, Sugar 6.5, Protein 3.4

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

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.

RADDICHIO, ENDIVE, AND ARUGULA SALAD



Raddichio, Endive, And Arugula Salad image

This recipe is from the TV kitchen of "The Martha Stewart Show."

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/2 orange, juiced
Coarse salt and freshly ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced crosswise
2 medium Belgian endives (4 to 5 ounces each), trimmed, halved crosswise, and thinly sliced crosswise
2 cups baby arugula

Steps:

  • In a large bowl, whisk together vinegar, oil, honey, and orange juice. Season with salt and pepper. Add radicchio, endive, and arugula; toss to coat. Serve immediately.

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

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, RADICCHIO AND ENDIVE SALAD



Arugula, Radicchio and Endive Salad image

Categories     Salad     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Arugula     Carrot     Healthy     Endive     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 6

3 bunches of arugula, cut crosswise into 1 1/2 pieces, washed well, and spun dry (about 12 cups)
1 medium head of radicchio, torn into bite-size pieces (about 3 cups)
4 Belgian endives, cut crosswise into 1 1/2-inch pieces and the leaves separated (about 4 cups)
1 carrot, shredded
1/4 cup olive oil, or to taste
1 tablespoon fresh lemon juice, or to taste

Steps:

  • In a salad bowl toss together the arugula, the radicchio, the endives, and the carrot. Drizzle the salad with the oil and toss it well. Drizzle the salad with the lemon juice, season it with salt and pepper, and toss it well.

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