Endive And Radicchio Salad Recipes

QUICK RADICCHIO AND ENDIVE SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.
• Add radicchio and endive; toss to coat. Serve.

ENDIVE AND RADICCHIO SALAD WITH CARAMELIZED PEAR

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.

RADICCHIO AND ENDIVE SALAD

Steps:

• In a large bowl, whisk together Vinegar, Oil, Honey; Season with Salt and Pepper.
• Add radicchio and endive; Toss to Coat
• Serve.

ENDIVE, RADICCHIO AND WALNUT SALAD

Steps:

• Cut 1 1/2 inches from the root end of the 2 endives and the radicchio head, and cut these root end pieces into 1/2-inch chunks. (You should have 3 about cups.) Reserve the pointed endive leaf tips and the radicchio leaves for use later in the recipe. Combine the root end chunks with the shredded carrot and nuts in a bowl.
• Combine the dressing ingredients in a small bowl, then add the dressing to the endive and radicchio pieces, carrots, and nuts. Toss well.
• Arrange the radicchio leaves attractively on four plates, and spoon the dressed mixture into the center of the leaves. Arrange the endive leaf tips so they stand, pointed tips up, next to one another all around the dressed salad. Serve immediately.

ENDIVE AND RADICCHIO SALAD

Steps:

• Salad: Combine the salad ingredients in a large bowl. Toss.
• Salad Dressing: Combine all the ingredients in a jar fitted with a tight fitting lid. Shake well. Best prepared at least 1 hour in advance. Shake well before pouring. Yield: 1/3 cup.
• Serve salad with dressing on the side.

ARUGULA, ENDIVE, AND RADICCHIO SALAD

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.

RADICCHIO AND ENDIVE SALAD

Steps:

• Heat a grill pan over high heat. In a small bowl combine 1/2 cup oil, the garlic, a pinch of salt, and pepper. Brush vegetables with garlic oil. Place, cut side down, on grill and season with salt and pepper. Cook until well marked and slightly charred, 4 to 8 minutes per side.
• Meanwhile, whisk together remaining 1/4 cup oil, the vinegar, and sugar to make a dressing. Transfer grilled vegetables to a platter and drizzle with dressing. Sprinkle with salt and pepper. Serve immediately.