RADICCHIO SALAD WITH CRUNCHY SHIITAKE MUSHROOMS AND BARLEY
A colorful grain salad is the perfect light meal. Here, barley adds heft and texture to a bitter leaf salad that's balanced with a sweet-tart dressing. The sleeper hit of this recipe are the crispy shiitake mushrooms, which impart deep flavor in two ways: They are pan-seared, and the caramelization left in the pan adds extra umami to the dressing. For gluten-free diets, you could substitute buckwheat groats or brown rice in place of the pearled barley.
Provided by Sue Li
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine barley, onion, garlic and 1 tablespoon kosher salt in a large pot. Add enough water to cover the barley by about 2 inches. Bring to a boil over high, then lower heat to medium-low and simmer until the grains are plump and tender, about 40 minutes. Drain the mixture, and discard the onion and garlic.
- After barley has cooked about 30 minutes, prepare the mushrooms: Heat oil in a medium skillet over medium. Add mushrooms and cook, stirring frequently, until golden brown and the ends are starting to curl and crisp, 9 to 10 minutes. Using a pair of tongs or a slotted spoon, transfer the mushrooms to a paper towel-lined plate and season with salt and pepper.
- Return the skillet with the oil back to medium heat. Add the shallot and cook, stirring, until golden, 1 to 2 minutes; turn off the heat. While the oil is still hot, stir in balsamic vinegar and maple syrup. Season with salt and pepper.
- On a platter, layer the radicchio with cooked barley and drizzle with balsamic vinegar dressing. Top with reserved mushrooms, parsley and dill before serving. Serve warm or at room temperature.
WARM MUSHROOM & ARUGULA SALAD
While warm salad might sound a bit off the wall, it's a brilliant idea when you're making Warm Mushroom and Arugula Salad. Add toasted walnut halves for a crunchy complement to your mushroom and arugula salad for a dinner dish.
Provided by My Food and Family
Categories Fall 2019
Time 25m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Toss radicchio with half the arugula in large bowl.
- Heat 2 Tbsp. dressing in large skillet on medium heat. Add half the mushrooms; cook 5 to 6 min. or until tender, stirring occasionally. Add to radicchio mixture; toss until salad greens are wilted. Repeat with remaining mushrooms and 2 Tbsp. of the remaining dressing. Add garlic powder and remaining dressing; mix lightly.
- Cover platter with remaining arugula; top with salad.
- Sprinkle with nuts and cherries.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ROASTED ACORN SQUASH AND PORTOBELLO MUSHROOM SALAD WITH RADICCHIO, APPLES AND PUMPKIN SEEDS
Provided by Anne Burrell
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Toss the squash rings with olive oil and salt and bake on a sheet tray in the preheated oven for 15 to 20 minutes or until the squash is soft and starting to caramelize. Repeat this process with the mushrooms. *Hint - these can be done at the same time! Reserve until ready to use.
- Toss together the radicchio, arugula, apple and pumpkin seeds in a medium bowl. Dress with vinegar, olive oil and salt. The salad should be dressed and well seasoned but not soggy.
- To serve: Return the squash and mushrooms to the oven for 2 to 3 minutes, just to warm them up. Place a squash ring on a serving plate. Place a handful of the salad inside the ring. Cut the mushrooms into 4 slices and arrange them, fanned, on the side of the salad. Drizzle with pumpkin seed oil.
SPINACH AND RADICCHIO SALAD WITH MUSHROOMS AND CASHEWS
Categories Salad Mushroom Onion Appetizer No-Cook Vegetarian Quick & Easy Cashew Spinach Fall Raw Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk first 3 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Combine spinach and all remaining ingredients in large bowl. Add dressing to taste; toss to coat. Divide salad among 6 plates.
RADICCHIO AND MUSHROOM CHICKEN ROULADE
This Italian main dish puts a new spin on plain chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Using a chef's knife and starting on 1 long side, slice open chicken horizontally, stopping about 1/2 inch before reaching opposite side. Open each like a book, and place between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet to 1/4 inch thick. Refrigerate in plastic until ready to use.
- Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add 1 tablespoon salt. Add radicchio, and cook 30 seconds. Using a slotted spoon, transfer to ice-water bath to cool. Transfer radicchio to a plate lined with paper towels, and pat dry. Remove tough core from each leaf. Set radicchio aside.
- Heat a medium saute pan over high heat. Add 1 tablespoon each butter and oil. Add shallots, and stir. Add chopped mushrooms, chicken liver, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until liver is no longer pink, 2 to 3 minutes. Add 1/4 cup Marsala, and cook until liquid has evaporated, about 30 seconds.Set aside to cool.
- Remove top layer of plastic from chicken.Season with salt and pepper. Spread half the mushroom mixture over one breast, leaving a 1/4-inch border. Place 3 or 4 radicchio leaves over mushroom mixture. Sprinkle with half the cheese. Using plastic wrap to lift and guide chicken,roll up; twist plastic at both ends. Repeatwith remaining breast. Refrigerate at least 1 hour (up to 3).
- Preheat oven to 450 degrees. Unwrap chicken bundles; tie with kitchen twine. Season with salt and pepper. Heat 1 tablespoon butter and the remaining tablespoon oil in an 8-inch ovenproof skillet over high heat. Place chicken, seam side up, in skillet.Add cipollini. Cook, turning chicken and stirring cipollini occasionally, until chicken is brown on all sides. Add remaining1/4 cup Marsala and the stock. Cook, swirling pan occasionally, until slightly reduced, about 30 seconds.
- Cover, and transfer pan to oven. Bake until chicken has cooked through, about 15 minutes. Transfer chicken and cipollini to a plate. Wipe out pan; place over high heat. Add remaining tablespoon butter. Add sliced mushrooms, and cook, stirring, until golden, 2 to 3 minutes.
- Remove twine from chicken. Thinly slice chicken crosswise, and serve with cipollini and sauteed mushrooms.
WARM PASTA SALAD WITH MUSHROOMS AND RADICCHIO
Categories Salad Leafy Green Mushroom Pasta Side Quick & Easy High Fiber Lunch Pea Fall Healthy Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a kettle of boiling salted water cook pasta until al dente.
- While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes.
- Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.
CRISPY CHICKPEA PANCAKES WITH ROASTED MUSHROOM SALAD
Italian farinata are simple pancakes made from chickpea flour, which gives them a deep, nutty flavor and unexpectedly luxurious texture. Make sure to use an ovenproof pan so you can finish the pancake in a hot oven to give it golden, crisp edges. Top the farinata however you like - roasted vegetables, a dressed salad, a mix of fresh herbs - or even eat it plain, with a cold drink, just before dinner. But a mix of roasted mushrooms and radicchio seasoned simply with vinegar and olive oil is perfect in the fall.
Provided by Tejal Rao
Categories dinner, lunch, appetizer, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
- Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
- Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
- Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.
MUSHROOM SALAD IN RADICCHIO CUPS
Yield 4 APPETIZER SERVINGS
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over high heat. Add garlic and fennel seeds; sauté 30 seconds. Add button mushrooms and porcini; sauté until beginning to brown, about 5 minutes. Add porcini soaking liquid; boil until evaporated, scraping up browned bits, about 5 minutes. Remove from heat. Mix in mint and vinegar. Season with salt and pepper. Let cool. Spoon salad into radicchio leaves, arrange 2 leaves on each of 4 plates and serve.
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- Place a large rimmed baking sheet in oven: preheat to 450°F. Bring a large pot of water to a boil over medium-high heat. Stir in barley; cook, uncovered, stirring occasionally, until tender, 20 to 25 minutes.
- Meanwhile, whisk vinegar, soy sauce and 2 tablespoons oil in a large bowl. Add mushrooms to the mixture and toss to coat. Carefully remove the hot pan from the oven; spread the mushrooms on it in an even layer. Roast until tender and golden, about 20 minutes.
- Drain the cooked barley and transfer to a large bowl. Immediately add 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper.
- Add the roasted mushrooms, radicchio, parsley and Parmesan to the barley mixture. Whisk honey and the remaining 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper in a small bowl until combined. Drizzle over the salad and toss to coat.
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