Radicchio Endive And Arugula Salad With A Citrus Vinaigrette Recipes

INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES

Insalata Tricolore: Italian Salad with 3 Lettuces image

A wonderful, simple, leafy salad with three lettuces, lemon dressing and parmesan cheese. A great side salad with virtually any meal and the perfect salad for an Italian meal.

Provided by Lisa

Categories Salad

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons dijon mustard
1 small garlic clove, finely minced (1/4 teaspoon)
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
8 cups arugula
2-3 heads endive, ends trimmed, cut into 1/4-inch slices crosswise
1 large head radicchio, cut in half, triangular core removed, cut into large, (1-inch) dice. (see instructions in the notes below)
Thin shavings of fresh Parmesan cheese, using your vegetable peeler or 3-4 tablespoons of finely-grated fresh parmesan cheese. (I recommend Parmigiano Reggiano)

Steps:

Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
Combine lettuces together in a large bowl. Toss with dressing just before serving. Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.

Nutrition Facts : Calories 112 calories, Sugar 0.9 g, Sodium 140 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 4.5 g, Protein 2.3 g, Cholesterol 0 mg

RADICCHIO, ORANGE BELL PEPPER AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE

Radicchio, Orange Bell Pepper and Arugula Salad with a Citrus Vinaigrette image

Provided by Food Network

Time 10m

Yield 2-4 servings

Number Of Ingredients 10

Ingredients

1 head radicchio
1 large bunch arugula
1 orange bell pepper, roasted then skinned and seeded
In a large bowl toss all the greens together. Season with salt and pepper. Place slices of roasted pepper on top. Drizzle with Citrus Vinaigrette and garnish with orange zest. (see recipe below).
2 tablespoons grapefruit juice
2 tablespoons orange juice
1 teaspoon mustard
1/3 cup extra virgin olive oil
Salt and pepper to taste
Orange zest to garnish

Steps:

Slice the head of radicchio into thin slices. Remove stems from arugula. Wash under cold water and spin dry. Slice roasted orange bell pepper into strips.
In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.

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.

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.

ENDIVE AND RADICCHIO SALAD

Endive and Radicchio Salad image

Categories Salad Vegetarian Quick & Easy Fall Winter Endive Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 Belgian endives
1/4 lb radicchio
1 tablespoon Dijon mustard
1 tablespoon Sherry vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons grapeseed or canola oil
1 teaspoon Asian sesame oil
2 scallions, finely chopped (1/4 cup)
1 tablespoon sesame seeds, toasted
1 teaspoon black sesame seeds (optional)

Steps:

Trim endives and halve lengthwise. Cut pieces in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
Cut radicchio in half and discard core, then cut lengthwise into 1/4-inch-wide strips. Soak radicchio and endives in a large bowl of very cold water to crisp, 10 minutes, then drain and dry.
Whisk together mustard, vinegar, sugar, salt, pepper, grapeseed oil, and sesame oil in another large bowl until emulsified.
Add endives, radicchio, scallions, and sesame seeds and toss until coated well.

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.

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