ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the vinaigrette:
- Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
- For the salad:
- In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.
INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES
A wonderful, simple, leafy salad with three lettuces, lemon dressing and parmesan cheese. A great side salad with virtually any meal and the perfect salad for an Italian meal.
Provided by Lisa
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
- Combine lettuces together in a large bowl. Toss with dressing just before serving. Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.
Nutrition Facts : Calories 112 calories, Sugar 0.9 g, Sodium 140 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 4.5 g, Protein 2.3 g, Cholesterol 0 mg
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
ARUGULA, ENDIVE, AND RADICCHIO SALAD WITH MUSTARD VINAIGRETTE
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 AND RADICCHIO SALAD WITH HAZELNUT VINAIGRETTE
Provided by Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
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, ENDIVE AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE
Provided by Food Network
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 8
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
ARUGULA, RADICCHIO AND PARMESAN SALAD
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.
CHICORY SALAD WITH HONEY-MUSTARD VINAIGRETTE
This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
Provided by Andy Baraghani
Categories Bon Appétit Salad Thanksgiving Pecan Fall Mustard Escarole Radicchio Quick & Easy Vegetarian Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
- Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
- Do Ahead
- Pecans can be toasted 1 day ahead. Store airtight at room temperature.
ARUGULA, RADICCHIO AND ENDIVE SALAD
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
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
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
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.
RADDICHIO, ENDIVE, AND ARUGULA SALAD
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
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.
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