ITALIAN RADICCHIO & FENNEL SALAD
Radicchio is the wild chicory of Italy and has two seasons - Winter & Summer so it is very popular! The red color of the radicchio and the creamy white of the fennel makes this a very attractive, tasty salad
Provided by Bergy
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean the fennel Bulb, cut off the top leaves and the rough bottom.
- Cut the bulb into 1/2" strips.
- Arrange Lettuce, olives and fennel artistically on a serving plate.
- Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
- Season with salt and a dash of sugar.
- Pour over the salad& serve.
TRI-COLOR SALAD (ARUGULA, RADICCHIO, AND FENNEL SALAD)
This festive green, white, and red salad complements any Italian meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss.
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- Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.
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Cuisine AmericanCategory Appetizer, Lunch, Salad, Side DishServings 1Total Time 20 mins
- Place the fully cooked grilled chicken strips in a skillet over medium-high heat and cook 3-5 minutes, or until strips are heated through. Remove chicken from heat and set aside.
- Wipe out the skillet and place it over medium heat. Add in 1⁄2 tablespoon coconut oil and allow it to heat up. Add in the chopped garlic; sauté 1 to 2 minutes or until fragrant. Add in the sliced fennel, season with 1 teaspoon sea salt, or to taste. Sauté for 2 to 3 minutes or until the fennel is slightly softened.
- Add in the sliced radicchio; season again with 1⁄2 teaspoon sea salt, or to taste. Sauté 1 to 2 minutes more or until radicchio begins wilting and turning brown in spots. Remove from heat immediately and add a splash of lemon juice.
- To serve, place the radicchio/fennel salad mixture on a serving plate and top the grilled chicken strips, and a few of the torn tarragon leaves. Finally, drizzle the salad with red wine vinegar; season with additional sea salt, if needed, to taste, then serve immediately.
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Servings 1Total Time 5 minsCategory Meals For OneCalories 419 per serving
- Radicchio, like other bitter leaves such as Belgian endive, dandelions, cicoria and treviso, becomes extra special when its bitterness is balanced with other tastes – like the sweetness of balsamic vinegar, the saltiness of Parmesan, or the crunchy pepperiness of rocket.
- Sometimes in life you have one particular thing which, on its own, is nothing, yet mix it up in the right combination and somehow it becomes genius – it’s like this with recipes, and especially this one.Get yourself a large bowl and, for each person, toss together a handful of rocket with a small handful of grated Parmesan cheese and a quarter of a radicchio, finely sliced.
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Estimated Reading Time 3 mins
- In a mixing bowl, whisk together the balsamic vinegar, honey, whole grain Dijon mustard, and garlic until combined. Drizzle in the olive oil very slowly, whisking continuously so that the vinaigrette emulsifies and thickens. Add the Parmesan cheese. Season the vinaigrette with salt and pepper (it should taste somewhat salty). Reserve until serving.
- Preheat the oven to 300°F. Lay the prosciutto onto a baking sheet in one layer. Bake until crispy, about 20 minutes. Let cool. Crumble each piece into bite-sized pieces.
- Meanwhile, take the head of radicchio and cut in half lengthwise. Place each half flat side down and slice the radicchio into ¼” strands, working toward the root end. Discard the root. Soak the strands in cold water for about 30 minutes. Drain and let the radicchio completely dry in one layer on a paper towel-lined tray. While the radicchio soaks, cut the red-leaf lettuce in similar strands, rinse, and dry. Take the fennel and shave it into thin strips on a mandolin, discarding the core.
- To assemble the salad, combine the radicchio, red leaf lettuce, and shaved fennel in a large mixing bowl. Add half of the balsamic vinaigrette and toss to combine. Add enough more to completely coat the greens, reserving any extra for a later use.
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- Line 2 baking sheets with parchment paper. On one baking sheet, toss the fennel with 1 tablespoon of the olive oil; season with salt and pepper. Place the potatoes on the second baking sheet and toss with 1 tablespoon of the olive oil; season with salt and pepper. Turn the potatoes cut side down. Roast the fennel and potatoes for about 30 minutes, rotating the pans halfway through, until the vegetables are golden and tender.
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