Radicchio Endive And Arugula Salad With A Citrus Vinaigrette Recipes

CITRUS AND ENDIVE SALAD

Citrus and Endive Salad image

Citrus season is at its peak in Charleston in winter and early spring, but you can pretty much find it year-round. The gorgeous colors of this salad make it the perfect addition to a holiday table, but it's easy enough to be enjoyed for any occasion.

Provided by Kardea Brown

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tangerines, peeled and sectioned
2 ruby red grapefruits, peeled and sectioned
8 small Belgian endive, separated into leaves
1/2 cup thinly sliced red onion
1/2 cup sliced almonds, toasted
1/2 cup pomegranate seeds
1/2 cup crumbled feta or goat cheese
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon whole-grain mustard
1 tablespoon sherry vinegar (or use your favorite vinegar)
Kosher salt and freshly ground black pepper

Steps:

Combine the tangerines, grapefruits, endive and red onion on a serving platter. Sprinkle with the almonds, pomegranate seeds and cheese. Set aside.
Whisk together the garlic, olive oil, honey, mustard and vinegar in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve.

ARUGULA AND RADICCHIO SALAD WITH HAZELNUT VINAIGRETTE

Arugula and Radicchio Salad with Hazelnut Vinaigrette image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup roasted and skinned hazelnuts
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 ounces Gorgonzola, crumbled
2/3 cup olive oil
Salt and freshly ground black pepper
2 large bunches arugula (about 12 ounces)
2 medium heads radicchio (about 12 ounces)

Steps:

In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper.
Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.
Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

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.

BABY ARUGULA, ENDIVE AND RADICCHIO SALAD

Baby Arugula, Endive and Radicchio Salad image

This salad throws together quickly in the same bowl where you mix the dressing. Tastes great with Italian dishes. I saw Martha Stewart make this on one of her shows and have been making it ever since. The orange juice adds a nice flavor.

Provided by Trisha W

Categories Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 heads endive (chopped)
1 head radicchio (chopped)
2 bunches baby arugula leaves
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1/2 orange

Steps:

Mix the Olive Oil, vinegar, honey and the juice of one orange in a large bowl.
Add the chopped endive, radicchio and baby arugula leaves and toss.
Serve with an Italian Pasta.

Nutrition Facts : Calories 127.1, Fat 7.3, SaturatedFat 1.1, Sodium 56.8, Carbohydrate 14.8, Fiber 8.4, Sugar 6.5, Protein 3.4

ARUGULA, ENDIVE, AND RADICCHIO SALAD WITH MUSTARD VINAIGRETTE

Arugula, Endive, and Radicchio Salad with Mustard Vinaigrette image

Categories Salad Mustard No-Cook Quick & Easy Vinegar Arugula Endive Gourmet

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 1/2 bunches arugula
3 Belgian endives, cut crosswise into thirds and leaves separated
2 medium heads radicchio, torn into bite-size pieces
1 1/2 tablespoons malt vinegar* or Sherry vinegar*
2 teaspoons Dijon mustard
5 tablespoons extra-virgin olive oil
freshly ground black pepper to taste
*available at specialty food shops and some supermarkets

Steps:

In a large bowl wash arugula, endives, and radicchio in several changes of cold water and spin dry. In a serving bowl whisk together vinegar, mustard, and salt to taste and whisk in oil in a stream until emulsified. Add greens and toss to coat with vinaigrette. Season salad with pepper and toss again.

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.

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