Treviso Walnut And Gruyère Salad Recipes
TREVISO, WALNUT, AND GRUYèRE SALAD
Provided by Tori Ritchie
Categories Salad Cheese Leafy Green Appetizer Side Christmas Vegetarian Quick & Easy High Fiber Walnut Chive Christmas Eve Lettuce Radicchio Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.
- Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.
TREVISO RADICCHIO SALAD WITH WALNUT VINAIGRETTE
Aged pecorino Toscano cheese is fairly hard; young pecorino Toscano is softer and milder. You can use good-quality provolone cheese instead, if you like.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Heat a medium skillet over medium-low heat; arrange pancetta in skillet in a single layer. Cook, turning occasionally, until crisp, about 12 minutes. Drain on paper towels. Break into 1-inch pieces.
- Put radicchio in a large bowl. Add oil to skillet; heat over medium heat. Add shallots; immediately remove skillet from heat. Whisk in vinegar, walnuts, salt, and pepper; pour over radicchio. Toss well. Top with pancetta and cheese.
CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE
This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.
Provided by David Tanis
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
- Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
- Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
- Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.
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- In a small jar, combine the shallot and salt. Mash with a small spoon until pulpy. Add the vinegar, stir to combine, then add the olive oil.
- In a large bowl, combine the chicories with the apple, radish, and fennel. Spoon over some of the vinaigrette, making sure to grab some of the vinegar and shallot that will settle on the bottom, and toss to combine. Sprinkle over the cheese, walnuts, pomegranate if using, and a few pinches of salt and pepper and toss gently. Taste, adding more vinaigrette, salt, pepper, or olive oil if you feel the salad needs it. Serve right away.
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