Radicchio Fennel And Arugula Salad With Roquefort And Walnuts Recipes

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RADICCHIO, FENNEL, AND ARUGULA SALAD WITH ROQUEFORT AND WALNUTS



Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts image

Categories     Salad     Cheese     Leafy Green     No-Cook     Quick & Easy     Fall     Gourmet

Yield Serves 8

Number Of Ingredients 10

For the dressing
1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1 teaspoon Dijon-style mustard
1/3 cup olive oil
6 cups shredded radicchio (about 3/4 pound)
2 cups thinly sliced fennel bulb
1/2 cup walnuts, toasted, cooled, and chopped
2/3 cup crumbled Roquefort (about 3 ounces)
6 cups arugula, coarse stems discarded and the leaves washed well and spun dry

Steps:

  • Make the dressing:
  • In a small bowl whisk together the lemon juice, the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
  • In a bowl toss together the radicchio, the fennel, the walnuts, the Roquefort, and the dressing. On each of 8 plates arrange some of the arugula and divide the radicchio mixture among the plates.

ITALIAN RADICCHIO & FENNEL SALAD



Italian Radicchio & Fennel Salad image

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

1 head radicchio
1 fennel bulb
1 ounce black olives
1/4 cup lite olive oil (or other veggie oil)
1 tablespoon fresh lemon juice
1 anchovy, filet
3 black olives, pitted
salt & pepper
1 pinch sugar

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.

FENNEL-RADICCHIO SALAD



Fennel-Radicchio Salad image

Categories     Salad     Leafy Green     Olive     Vegetable     Appetizer     Side     No-Cook     Picnic     Valentine's Day     Low Cal     Fennel     Winter     Shower     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 Servings

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 shallot, minced
1 small fresh fennel bulb, trimmed, cut vertically into thin slices
1 1/2 cups bite-size pieces radicchio
3 tablespoons sliced pitted black olives

Steps:

  • Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
  • Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.

TRI-COLOR SALAD (ARUGULA, RADICCHIO, AND FENNEL SALAD)



Tri-Color Salad (Arugula, Radicchio, and Fennel Salad) image

This festive green, white, and red salad complements any Italian meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1/4 cup red-wine vinegar
1/4 cup extra-virgin olive oil
Rounded 1/2 teaspoon coarse salt
Fresh black pepper
4 ounces baby arugula
1/2 head radicchio, thinly sliced (2 cups)
1 fennel bulb, halved, cored, and thinly sliced

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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