Arugula Endive And Radicchio Salad Recipes

RADICCHIO, PEAR AND ARUGULA SALAD

Radicchio, Pear and Arugula Salad image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 teaspoon whole grain mustard, such as Grey Poupon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 3/4-inch-thick slices country-style sourdough bread
1/4 cup extra-virgin olive oil
1/4 cup extra-virgin olive oil
2 tablespoons dry white wine, such as pinot grigio
2 tablespoons honey
Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
3/4 cup chopped walnuts, toasted* see Cook's Note
One 2-ounce chunk Parmesan
Kosher salt and freshly ground black pepper

Steps:

For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

Nutrition Facts : Calories 496 calorie, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 657 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams, Sugar 14 grams

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

RADICCHIO, ENDIVE AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE

Radicchio, Endive and Arugula Salad with a Citrus Vinaigrette image

Provided by Food Network

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

1 head radicchio
2 heads Belgian endive
1 large bunch arugula
2 tablespoons grapefruit juice
2 tablespoons orange juice
1 teaspoon mustard
1/3 cup extra virgin olive oil
Salt and pepper to taste

Steps:

Slice the head of radicchio into thin slices. Cut endive into rounds. Remove stems from arugula. Wash under cold water and spin dry.
In a large bowl toss all the greens together. Season with salt and pepper. Drizzle with Citrus Vinaigrette (see recipe below).
In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
Yield: about 1/2 cup dressing

RADDICHIO, ENDIVE, AND ARUGULA SALAD

Raddichio, Endive, And Arugula Salad image

This recipe is from the TV kitchen of "The Martha Stewart Show."

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/2 orange, juiced
Coarse salt and freshly ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced crosswise
2 medium Belgian endives (4 to 5 ounces each), trimmed, halved crosswise, and thinly sliced crosswise
2 cups baby arugula

Steps:

In a large bowl, whisk together vinegar, oil, honey, and orange juice. Season with salt and pepper. Add radicchio, endive, and arugula; toss to coat. Serve immediately.

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.

ARUGULA, RADICCHIO AND ENDIVE SALAD

Arugula, Radicchio and Endive Salad image

Categories Salad Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Arugula Carrot Healthy Endive Gourmet

Yield Serves 6 to 8

Number Of Ingredients 6

Ingredients

3 bunches of arugula, cut crosswise into 1 1/2 pieces, washed well, and spun dry (about 12 cups)
1 medium head of radicchio, torn into bite-size pieces (about 3 cups)
4 Belgian endives, cut crosswise into 1 1/2-inch pieces and the leaves separated (about 4 cups)
1 carrot, shredded
1/4 cup olive oil, or to taste
1 tablespoon fresh lemon juice, or to taste

Steps:

In a salad bowl toss together the arugula, the radicchio, the endives, and the carrot. Drizzle the salad with the oil and toss it well. Drizzle the salad with the lemon juice, season it with salt and pepper, and toss it well.

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.

ENDIVE AND RADICCHIO SALAD WITH CARAMELIZED PEAR

Endive and Radicchio Salad With Caramelized Pear image

This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. It is an elegant twist on the ubiquitous blue cheese-pear salad combination. Grilling the radicchio removes the bitterness from the leafy green, helping it to better complement the pears and endive.

Provided by Tara Parker-Pope

Categories salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 20

Ingredients

3 Comice pears
Olive oil, for drizzle
Honey, for drizzle
1 tablespoon allspice
Butter, one pat
3 ounces Roquefort style blue cheese
5 ounces butter, softened
1 teaspoon Worcestershire sauce
Salt
Pepper
3 tablespoons flour
2 eggs, beaten
3 tablespoons Panko style bread crumbs
Cooking oil for deep frying (such as olive or peanut oil)
2 ounces walnuts, chopped
1 shallot, minced
2 tablespoons walnut oil
Salt
Pepper
3 endives

Steps:

Peel the pears, cut them in half and trim to remove the seeds. Reserve one uncooked pear to finish the salad, and roast the remaining two. Preheat oven to 400 degrees Fahrenheit. Place the two pears cut side down on a baking sheet lined with parchment paper. Drizzle pears with olive oil, honey and allspice and top with a small pat of butter. Cover with aluminum foil and bake for 20 minutes. Set aside.
Make the blue cheese fritters. Combine cheese and butter in a mixing bowl until soft and fully incorporated. Add Worcestershire sauce and salt and pepper to taste. Form into small balls and refrigerate for 15 minutes, or until firm. Once firm, roll the balls between your palms to obtain a perfectly round shape. Dredge balls in flour, then beaten egg, then bread crumbs. The uncooked fritters can be reserved in the refrigerator until ready to fry. To fry, heat enough oil to cover the fritters in a fryer to 375 degrees. Add fritters to the pan and fry until golden brown.
Make the walnut dressing. Toast walnuts in sauté pan for five minutes. Allow to cool, then chop. In a separate bowl, combine honey and ice wine vinegar and mix well. Add minced shallot and walnut oil. Mix with chopped walnuts and salt and pepper to taste.
Make the salad. Cut radicchio in half and drizzle with olive oil and season with salt and pepper. Cook on hot grill for a couple of minutes on each side. Slice washed and dried endive into long strips.
To assemble the salad, lay roasted radicchio on large plate. Season endive with walnut dressing and arrange around the radicchio. Top with roasted pear and freshly fried fritters. Finish with raw pear shavings.

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.

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