Fennel And Radicchio Salad With Olive Vinaigrette Recipes

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FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE



Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Mustard     Side     No-Cook     Easter     Vegetarian     Quick & Easy     Pine Nut     Fennel     Healthy     Vegan     Lettuce     Radicchio     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1/4 cup pine nuts
1 medium fennel bulb, stalks and fronds removed, and base trimmed
6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
6 ounces frisée, torn into 2-inch pieces (5 cups)
1/2 cup fresh mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse-grain Dijon mustard
Salt
Freshly ground black pepper
Special Equipment
A mandoline

Steps:

  • Heat oven to 350°F with rack in middle.
  • Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
  • Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
  • Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
  • Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

FENNEL-RADICCHIO SALAD



Fennel-Radicchio Salad image

Categories     Salad     Leafy Green     Olive     Vegetable     Appetizer     Side     No-Cook     Picnic     Valentine's Day     Low Cal     Fennel     Winter     Shower     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 Servings

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 shallot, minced
1 small fresh fennel bulb, trimmed, cut vertically into thin slices
1 1/2 cups bite-size pieces radicchio
3 tablespoons sliced pitted black olives

Steps:

  • Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
  • Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.

RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE



Radicchio Salad With Anchovy Vinaigrette image

Salt is the best way to tame a bitter flavor, and so a radicchio salad benefits from a dressing that tilts toward saltiness. It does not matter which type of radicchio you use - the common tight round head, clusters of white stems with burgundy leaves, or maroon-trimmed endives to name a few - they all deliver some bitterness. The vinaigrette here is bolstered with anchovies and capers.

Provided by Florence Fabricant

Categories     dinner, lunch, quick, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 anchovies in oil, drained
2 tablespoons white wine vinegar or Champagne vinegar
6 tablespoons fragrant extra-virgin olive oil
1 tablespoon capers in brine or vinegar, drained (do not use salt-packed)
Ground black pepper
1/3 cup finely chopped red onion
1 ripe but firm chilled avocado, peeled and diced (optional)
12 to 14 ounces radicchio (5 red-leaf endives, 3 long Treviso or 1 large round radicchio di Chioggia, or a mixture), cored and cut in 1/2-inch-wide slivers

Steps:

  • Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
  • Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 145 milligrams, Sugar 1 gram

RADICCHIO, FENNEL, AND OLIVE PANZANELLA



Radicchio, Fennel, and Olive Panzanella image

Provided by Bon Appétit Test Kitchen

Categories     Bread     Salad     Olive     Vegetarian     Quick & Easy     Lunch     Fennel     Healthy     Radicchio     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

6 ounces country-style bread, torn into bite-size pieces (about 4 cups)
1 tablespoon finely grated lemon zest
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 small head radicchio, torn into bite-size pieces
1 small fennel bulb, thinly sliced
1 cup fresh flat-leaf parsley leaves with tender stems
1/2 cup green olives, pitted, halved
3 ounces aged sheep's-milk cheese (such as Manchego), shaved
3 ounces hard salami, thinly sliced

Steps:

  • Preheat oven to 400°F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let cool.
  • Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 cup oil.
  • Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.
  • DO AHEAD: Salad can be dressed the night before. Cover and chill.

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