Baby 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

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, 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.

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

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