Radicchio Goat Cheese And Hazelnut Salad Recipes

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RADICCHIO AND ARUGULA SALAD WITH DATES, HAZELNUTS, AND FETA



Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta image

Provided by Joanne Weir

Categories     Salad     Side     Christmas     Vegetarian     Quick & Easy     High Fiber     Feta     Date     Arugula     Fall     Healthy     Hazelnut     Christmas Eve     Radicchio     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup hazelnuts
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
2 cups arugula
12 dates, pitted, quartered lengthwise
3 ounces feta cheese, crumbled

Steps:

  • Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
  • Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.

BAKED RADICCHIO AND HERBED GOAT CHEESE



Baked Radicchio and Herbed Goat Cheese image

Categories     Cheese     Herb     Vegetable     Appetizer     Bake     Vegetarian     Goat Cheese     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

2 medium heads radicchio,cut into 1/4 inch-thick strips
1/4 pound goat cheese, cut into 1/2-inch pieces
1/4 cup olive oil
1 garlic clove, flattened
1 teaspoon dried basil, crumbled
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, crumbled
Pepper
Sliced Italian bread

Steps:

  • Preheat oven to 400°F. Place radicchio in large shallow baking dish. Arrange goat cheese over. Heat oil in heavy small saucepan over medium heat. Add garlic and sauté until golden, about 1 minute. Discard garlic. Add basil, marjoram and rosemary to oil. Season with pepper. Drizzle over goat cheese and radicchio. Bake until cheese begins to melt, about 15 minutes. Serve with bread slices.

LETTUCE, RADICCHIO AND GOAT CHEESE SALAD



Lettuce, Radicchio and Goat Cheese Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon finely chopped garlic
5 tablespoons olive oil
Salt and freshly ground pepper to taste
3 cups lettuce, washed and dried
2 cups radicchio, washed and dried
1/4 pound goat cheese, crumbled

Steps:

  • To make the dressing, place mustard in bowl and add vinegar and garlic. Start beating with wire whisk and add oil slowly, then salt and pepper to taste. Blend well.
  • Add the lettuce, radicchio and cheese, toss well and serve.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 23 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 279 milligrams, Sugar 1 gram, TransFat 0 grams

RADICCHIO, GOAT CHEESE, AND RAISIN SALAD



Radicchio, Goat Cheese, and Raisin Salad image

This quick salad delivers a lot of flavor. The radicchio has a touch of bitterness, but the raisins bring in the sweet element, and the goat cheese the creamy complexity. It is a great appetizer, or can be a main course.

Yield serves 6

Number Of Ingredients 6

3/4 cup golden raisins
3 tablespoons balsamic vinegar
2 pounds radicchio, cut into 1-inch shreds
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 pound fresh goat cheese (or Gorgonzola-dolce, or sweet, is best)

Steps:

  • Put the raisins in a small bowl, and pour the vinegar over them. Let soak for 15 minutes.
  • Pour the raisins and vinegar over the shredded radicchio in a large serving bowl. Drizzle with the olive oil, and season with the salt. Toss well to coat the salad with the dressing. Crumble the goat cheese into chunks over the salad, and gently toss again to distribute the cheese, taking care to keep it in chunks.

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