Frisée Radicchio And Mixed Green Salad With Shrimp And Mushrooms Recipes

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

Ingredients

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.

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

Ingredients

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.

FRISEE AND GREEN-APPLE SALAD WITH GOAT-CHEESE TOASTS

Frisee and Green-Apple Salad with Goat-Cheese Toasts image

This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette. It's both impressive and perfectly suited to last-minute assembly.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 13

Ingredients

1 tablespoon white-wine vinegar
1 heaping tablespoon minced shallot
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt, plus more to taste
Freshly ground pepper, to taste
3 tablespoons extra-virgin olive oil
1 baguette, cut into 1/2-inch slices
4 cups frisee (3 to 4 ounces)
1 cup walnut halves (3 ounces), toasted
1 Granny Smith apple, thinly sliced
Coarse salt and freshly ground pepper, to taste
8 ounces Bucheron or other soft goat cheese
Extra-virgin olive oil, for drizzling

Steps:

Make the dressing: Whisk together vinegar, shallot, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
Make the salad: Preheat oven to 350 degrees. Place baguette slices on a baking sheet, and toast until golden, 8 to 10 minutes.
Meanwhile, toss together frisee, walnuts, and apple in a large bowl. Add dressing, and toss. Season with salt and pepper. Transfer to a serving platter.
Preheat broiler. Place cheese, cut side up, on a second baking sheet, and drizzle with oil. Broil until top is browned and bubbling, 3 to 4 minutes. Place on platter. Serve with baguette toasts.

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

Ingredients

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.

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