RADICCHIO SLAW
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 24m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Prepare the dressing by placing the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin.
- In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season, to taste.
- Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.
RADICCHIO SLAW
Traditional coleslaw seasonings--sweetened vinegar and celery seed--are tossed with thinly sliced radicchio and scallions for this new rendition of a familiar favorite.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a large bowl, combine vinegar and sugar; stir to dissolve sugar. Whisk in oil, and season with salt and pepper.
- Add radicchio, scallions, and celery seed to bowl. Toss to combine, and let stand 10 minutes to soften. Toss again, and serve.
RADICCHIO-GREEN MANGO SLAW
Steps:
- Whisk together the vinegar, ginger, sugar and soy sauce in a small bowl and season with salt and pepper. Slowly whisk in the canola oil until emulsified.
- Combine the green onions, mango, radicchio and cabbage in a large bowl. Add the dressing and toss until completely combined. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 166 calorie, Fat 13 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 174 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 1 grams, Sugar 10 grams
RADICCHIO SLAW
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 41m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put Romaine hearts and radicchio in a bowl of ice water, soak for 20 minutes, and drain. Add more fresh water and soak for an additional 20 minutes (this removes bitterness). Drain, dry and set aside.
- For the dressing:
- Place the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds in a mortar and pestle or seal in a plastic bag and roll with a rolling pin.
- In a saucepan, place the honey, champagne vinegar and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season with salt and pepper.
- Place the radicchio, cabbage and watercress into a bowl. Add dressing while warm and toss well. Serve immediately.
RADICCHIO & CARROT SLAW
Provided by Karen Busen
Categories Side Fourth of July Picnic Quick & Easy Backyard BBQ Mayonnaise Carrot Party Radicchio Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a large mixing bowl, toss all the ingredients together. Serve chilled.
HOT CHICKPEA SANDWICHES WITH RADICCHIO RANCH SLAW
I am surrounded by so many Italian restaurants in my neighborhood in Brooklyn, New York, from places that have been here since 1904, to some that have just opened up. There is one sandwich that I've seen on a menu at both an old-school spot as well as a newly opened spot: a panelle sandwich. Panelle is a classic Sicilian chickpea fritter that is eaten on its own or put between two slices of bread and classically topped with ricotta cheese. This is my spin on it where I add spiced oil inspired by Nashville-style hot chicken and sharp provolone, then cool it down with a garlicky ranch radicchio slaw. With most sandwiches I would say melt that cheese all the way, but not for this one. Something about the taste of not-melted provolone really helps balance this sandwich. There are so many flavors and textures happening in your mouth at once that you won't know what to do, besides take another bite, then another, then another.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Whisk together 2 cups of the chickpea flour, 2 1/2 cups warm water and 1 teaspoon salt in a medium saucepan over medium-high heat until it forms a thick paste, using a rubber spatula as it thickens to pull the mixture from the edges of the pot, 3 to 4 minutes. Turn off the heat, mix in the parsley and let cool for 5 minutes.
- Take a heaping scoop of the mixture using a greased 1/3 cup dry measuring cup. Rub a small amount of oil on your hands (this will help keep your hands from getting sticky) and form a patty that matches the size of your sandwich bun, about 4 inches. Repeat to make 6 patties total. Place on a small baking sheet or plate and refrigerate for 1 hour.
- Meanwhile, whisk together the mayonnaise, sour cream, 1/4 cup water, chives, 1/2 teaspoon onion powder, garlic powder, garlic and lemon zest and juice in a medium bowl. Season with salt and pepper. Add three-quarters of the dressing to a large bowl with the slaw mix and radicchio and toss to combine.
- Combine the brown sugar, cayenne, dry mustard, smoked paprika and the remaining 1 teaspoon of onion powder in a small metal bowl. Set aside.
- Set up a standard breading station by placing the remaining 1/3 cup chickpea flour, panko and eggs in 3 separate shallow bowls.
- Set a wire rack inside a rimmed baking sheet. Heat about 4 inches of oil in a large Dutch oven or pot until a deep-fry thermometer inserted in the oil reaches 350 degrees F. Working in batches, coat 2 to 3 patties in the chickpea flour, then the eggs, then the panko. Place the patties in the oil and cook, flipping halfway, until golden brown, about 3 minutes total. Remove the patties to the prepared rack and season with salt. Repeat with the remaining patties.
- Use a metal ladle to transfer 1/4 cup of the hot oil to the bowl with the spices and gently stir together to toast the spices (can you smell the goodness?). Brush the oil onto both sides of the patties. Top each patty with a slice of cheese.
- Spread the remaining dressing on the top and bottom buns. Place a cheesy chickpea patty on each bottom bun, followed by the slaw and the top bun. Serve.
RADICCHIO-CABBAGE SLAW WITH HONEY
Cabbage and radicchio get the sweet-treatment, thanks to honey.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again.
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