Frisee And Radicchio Salad Recipes

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FRISEE AND RADICCHIO SALAD



Frisee and Radicchio Salad image

The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

1 large head frisee (about 14 ounces), trimmed
1 small head radicchio (about 10 ounces), halved and sliced crosswise into 1/4-inch strips
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil

Steps:

  • Tear the frisee into bite-size pieces, and place in a large bowl with the radicchio; set aside.
  • Whisk together vinegar and mustard in a small bowl. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, drizzle vinaigrette over salad; toss gently.

RADICCHIO, FRISéE, AND ARTICHOKE SALAD



Radicchio, Frisée, and Artichoke Salad image

Categories     Salad     Leafy Green     No-Cook     Vegetarian     Lemon     Artichoke     Vegan     Endive     Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

1 lemon, halved
4 large artichokes (3/4 lb each)
1/2 lb frisée (French curly endive), coarse stems discarded and leaves torn into bite-size pieces
3/4 lb radicchio, trimmed, halved lengthwise, and thinly sliced crosswise
5 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons white-wine vinegar
Special equipment: a Japanese Benriner * or other adjustable-blade slicer

Steps:

  • Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
  • Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
  • Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water. Repeat with remaining artichokes.
  • Just before serving, slice artichokes paper-thin crosswise with slicer. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.

FRISéE, RADICCHIO AND MIXED GREEN SALAD WITH SHRIMP AND MUSHROOMS



Frisée, Radicchio and Mixed Green Salad with Shrimp and Mushrooms image

Categories     Salad     Leafy Green     Mushroom     Appetizer     Low/No Sugar     Shrimp     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10

Number Of Ingredients 9

3 tablespoons raspberry vinegar
3 tablespoons minced fresh tarragon
2 tablespoons minced shallot
2/3 cup plus 2 tablespoons extra-virgin olive oil
12 ounces assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
1 pound cooked deveined large shrimp
6 cups mixed baby greens
4 cups bite-size pieces frisée or curly endive
1 head radicchio, torn into bite-size pieces

Steps:

  • Whisk vinegar, tarragon and shallot in small bowl to blend. Gradually whisk in 2/3 cup oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
  • Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Season to taste with salt and pepper. Cool.
  • Combine shrimp, baby greens, frisée, radicchio and mushrooms in large bowl. Add vinaigrette and toss to coat. Season salad with salt and pepper.

FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE



Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Mustard     Side     No-Cook     Easter     Vegetarian     Quick & Easy     Pine Nut     Fennel     Healthy     Vegan     Lettuce     Radicchio     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1/4 cup pine nuts
1 medium fennel bulb, stalks and fronds removed, and base trimmed
6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
6 ounces frisée, torn into 2-inch pieces (5 cups)
1/2 cup fresh mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse-grain Dijon mustard
Salt
Freshly ground black pepper
Special Equipment
A mandoline

Steps:

  • Heat oven to 350°F with rack in middle.
  • Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
  • Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
  • Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
  • Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

SALAD OF FRISEE, RADICCHIO, PEARS, POMEGRANATE AND PERSIMMONS



Salad of Frisee, Radicchio, Pears, Pomegranate and Persimmons image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

1/2 cup dry Riesling or Gewurztraminer
1 tablespoon sherry vinegar
3 tablespoons extra?virgin olive oil
Salt and freshly ground black pepper
2 large bunches frisee, ends trimmed
1 small head radicchio, torn into 2-inch pieces
1 Fuyu persimmon, cut into thin slices
1 Red Bartlett pear, halved, cored, and cut into thin slices
6 figs, halved
1 small pomegrante, peeled, seeds removed and separated
1/2 cup walnut halves, toasted

Steps:

  • In a small saucepan over high heat, reduce the wine until 1 to 2 tablespoons remain. Let cool.
  • In a small bowl, whisk together the vinegar, reduced wine, and olive oil and, season, to taste, with salt and pepper. Place the frisee, radicchio, persimmon slices, pear slices, and figs in a bowl.
  • Add the vinaigrette and gently toss together. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately.

RADICCHIO, ARUGULA, AND FRISéE SALAD



Radicchio, Arugula, and Frisée Salad image

Categories     Salad     Leafy Green     Appetizer     Vegetarian     Wheat/Gluten-Free     Arugula     Winter     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 teaspoon fennel seeds, lightly crushed
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 small head radicchio (3 oz), torn into bite-size pieces (2 cups)
4 oz arugula, tough stems removed and leaves torn into bite-size pieces (3 cups)
4 oz frisée (French curly endive), torn into bite-size pieces (3 cups)

Steps:

  • Heat fennel seeds in oil in a small skillet over low heat, stirring, until seeds are a shade darker, 1 to 2 minutes, then cool.
  • Whisk together lemon juice, salt, and pepper in a large bowl, then whisk in fennel oil until combined well. Just before serving, whisk vinaigrette and toss with greens.

RADICCHIO SALAD WITH FRISEE AND APPLES



Radicchio Salad With Frisee and Apples image

The other night I had the privilege of eating this amazing gluten free salad at Frasca, a fabulous restaurant in downtown Boulder. Their salad however, had salami, while mine, for a little hit of protein, contains walnuts. http://www.elanaspantry.com/radicchio-salad-with-frisse-and-apples/

Provided by Elanas Pantry

Categories     Free Of...

Time 5m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 6

1 head radicchio, thinly sliced
1/2 head endive, sliced (Frisee)
1 apple, cut into matchsticks (I used Braeburn)
olive oil, to taste
balsamic vinegar, to taste
1/2 cup walnuts, toasted

Steps:

  • 1. In a large salad bowl, combine radicchio frisse and apple.
  • 2. Drizzle salad with olive oil and vinegar and toss.
  • 3. Toss walnuts over salad.
  • 4. Serve.

Nutrition Facts : Calories 124.5, Fat 9.7, SaturatedFat 0.9, Sodium 14.8, Carbohydrate 8.9, Fiber 3.8, Sugar 4.1, Protein 3.1

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