Frisée Salad With Cucumber And Radishes Recipes

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FRISéE SALAD WITH CUCUMBER AND RADISHES



Frisée Salad with Cucumber and Radishes image

Yield Makes 4 servings

Number Of Ingredients 9

1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced diagonally (2 cups)
2 teaspoons rice vinegar (not seasoned)
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oounces frisée, trimmed (3 cups loosely packed)
1 bunch watercress, trimmed and tough stems discarded (3 cups loosely packed)
2 oz baby spinach (2 cups loosely packed)
6 radishes, sliced, then cut into matchsticks

Steps:

  • Toss cucumber with vinegar, oil, salt, and pepper in a large bowl. Let stand 10 minutes.
  • Add frisée, watercress, spinach, and radishes and toss well.

FRISEE SALAD



Frisee Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 ounces blue cheese, such as Cabrales, Saga, Roquefort, or Gorgonzola dolce
6-inch piece baguette
3 tablespoons champagne vinegar
2 tablespoons chopped shallot
1 tablespoon sugar
1 large egg
Kosher salt and freshly ground black pepper
4 ounces pancetta or thick-cut bacon, cut into 3/4 by 1/4-inch pieces
10 ounces frisee (French curly endive), torn into bite-sized pieces (about 10 cups)
3 radishes, thinly sliced
Candied pecans, for garnish

Steps:

  • Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. .
  • Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl.
  • Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low.
  • Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat.
  • Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper.
  • Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

BROILED ARCTIC CHAR WITH MARINATED CUCUMBER AND RADISH SALAD



Broiled Arctic Char with Marinated Cucumber and Radish Salad image

As a rule, I stay away from making specific time promises because everyone moves at a different pace, and life gets in the way of a "20-minute recipe." But! I'm going to break my own rule and say that in 20 minutes or less you can have dinner on the table.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 English seedless cucumber (14 to 16 oz/400 to 455 g), very thinly sliced
8 radishes (about 8 oz/225 g), very thinly sliced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill, plus more for serving
2 tablespoons poppy seeds
Kosher salt and freshly ground black pepper
4 (6-oz/170-g) thin pieces skin-on or skinless Arctic char
1/8 teaspoon cayenne pepper

Steps:

  • In a medium bowl, combine the cucumber, radishes, oil, lemon juice, dill, poppy seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Let sit, tossing occasionally, until the cucumbers and radishes soften slightly, 10 to 15 minutes.
  • Meanwhile, cook the fish. Preheat your broiler to high. Line a baking sheet with aluminum foil and place the fish on top. Season with the cayenne pepper and 1 teaspoon each salt and black pepper. Broil until just barely opaque throughout, 3 to 5 minutes. Watch them like a hawk! They cook faster than you think and thin pieces cook super quickly.
  • Serve the fish with the cucumber radish salad, sprinkled with dill, salt and black pepper.

RADISH CUCUMBER SALAD



Radish Cucumber Salad image

I put this salad together with vegetables I had left in my garden. My family liked it so well, I started bringing it to community suppers and was often asked for the recipe. It's a refreshing side dish for any meat entree. -Mildred Sherrer, Bay City , Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

1/2 medium cucumber, peeled, seeded and cut into 1-inch julienne strips
2 radishes, julienned
2 tablespoons chopped red onion
1 tablespoon olive oil
1-1/2 teaspoons lemon juice
1/8 to 1/4 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning

Steps:

  • In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

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