Baby Arugula Endive And Radicchio Salad Recipes

RADICCHIO, PEAR AND ARUGULA SALAD

Radicchio, Pear and Arugula Salad image

Provided by Giada De Laurentiis

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

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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.

ITALIAN INSPIRED RADICCHIO AND ARUGULA SALAD

Italian Inspired Radicchio and Arugula Salad image

An Italian inspired salad high in anti-oxidants and nutrition.

Provided by Rebecca Forstadt Olkowski

Categories Salad

Number Of Ingredients 9

Ingredients

2 cups of fresh baby arugula
1 small head of radicchio (washed, patted dry and torn into 2" pieces)
1/4 cup of pine nuts (roasted)
1/2 cup of Gorgonzola cheese crumbled
1/2 of a small stalk of fennel - Cut the fennel lengthwise and cut out the core. Slice the fennel into very thin slices crosswise.
1/4 cup of extra virgin olive oil
2 Tbsp Balsamic vinegar
1 Tbsp red wine vinegar
1 tsp honey

Steps:

Arrange the arugula and radicchio in a salad bowl
Top with pine nuts, fennel slices, and Gorgonzola cheese.

Nutrition Facts : ServingSize 2 g

ARUGULA, PEAR AND STILTON SALAD

Arugula, Pear and Stilton Salad image

Categories Salad Leafy Green Vegetarian Quick & Easy Low Cal Oscars Lunch Blue Cheese Pear Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 6

Ingredients

3/4 cup vegetable oil
6 tablespoons white wine vinegar
2 tablespoons minced shallots
8 cups lightly packed arugula (about 8 ounces), stems trimmed
6 small Bosc or Comice pears, halved, cored, thinly sliced
8 ounces Stilton cheese, crumbled

Steps:

Whisk oil, vinegar and shallot in medium bowl to blend. Season dressing with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
Combine arugula, pears and cheese in bowl. Add dressing and toss to coat.

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, 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.

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