Tri Color Salad Arugula Radicchio And Fennel Salad Recipes

TRI COLORE SALAD WITH FENNEL

Tri Colore Salad with Fennel image

Provided by Rachael Ray : Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 bulbs endive, trimmed and sliced
2 hearts romaine, trimmed and chopped
2 radicchio, cored and sliced
1 large bulb fennel and a few fronds ? fronds chopped, fennel cored and thinly sliced
1 navel orange
1 small shallot, finely chopped
3 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it

Steps:

Combine all the lettuces in a large salad bowl. Place fennel fronds in a small bowl. Zest the orange over the fronds and add the shallot. Add the vinegar to the shallots and let stand 10 minutes. Peel the orange and chop it. Add the sliced fennel and oranges to the salad. Whisk extra-virgin olive oil into dressing to combine. Dress salad, toss and season with salt and pepper, to taste.

THREE COLOR SALAD: INSALATA TRI COLORE

Three Color Salad: Insalata Tri Colore image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 hearts romaine lettuce
1 medium head radicchio
1 medium bulb endive
1 /3 cup (4 glugs) extra-virgin olive oil
1 small shallot, minced
3 tablespoons (3 splashes) balsamic vinegar
Coarse salt and black pepper

Steps:

Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise. Combine greens in a salad bowl.
Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar. Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste.

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.

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

Ingredients

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, FENNEL, AND ARUGULA SALAD WITH ROQUEFORT AND WALNUTS

Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts image

Categories Salad Cheese Leafy Green No-Cook Quick & Easy Fall Gourmet

Yield Serves 8

Number Of Ingredients 10

Ingredients

For the dressing
1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1 teaspoon Dijon-style mustard
1/3 cup olive oil
6 cups shredded radicchio (about 3/4 pound)
2 cups thinly sliced fennel bulb
1/2 cup walnuts, toasted, cooled, and chopped
2/3 cup crumbled Roquefort (about 3 ounces)
6 cups arugula, coarse stems discarded and the leaves washed well and spun dry

Steps:

Make the dressing:
In a small bowl whisk together the lemon juice, the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a bowl toss together the radicchio, the fennel, the walnuts, the Roquefort, and the dressing. On each of 8 plates arrange some of the arugula and divide the radicchio mixture among the plates.

GRILLED "TRICOLORE" SALAD WITH RADICCHIO, FENNEL AND PARSLEY

Grilled

Provided by Kristin Donnelly

Categories Salad Fennel Grill Grill/Barbecue Parsley Radicchio

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core
1 large fennel bulb, sliced lengthwise 1/3 inch thick
1/4 cup extra-virgin olive oil, plus more, for brushing
Salt
Freshly ground black pepper
1 cup parsley leaves, half left whole and half roughly chopped
2 tablespoons sherry vinegar
1 teaspoon mustard
1/2 teaspoon honey
Pecorino cheese, for shaving

Steps:

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Brush the cut sides of the radicchio and fennel with olive oil and season with salt and pepper. Grill the radicchio with one of the cut sides down and the fennel over moderately high heat until the radicchio is charred and the fennel has dark brown grill marks, about 2 minutes. Turn the radicchio so the other cut sides are down and flip the fennel and grill for about 2 minutes longer.
Transfer the radicchio and fennel to a cutting board and let cool slightly. Thinly slice the radicchio crosswise, discarding the core. Slice the fennel lengthwise 1/3 inch thick and discard the core.
In a bowl, whisk the vinegar with the mustard and honey. Gradually add the 1/4 cup of olive oil in a thin stream, whisking. Add the radicchio, fennel and parsley leaves to the dressing and toss well. Season with salt and pepper. Transfer the salads to plates. Using a vegetable peeler, shave some pecorino on top, then serve.

TRICOLOR SALAD ALLA SPLENDIDO

Tricolor Salad alla Splendido image

An Italian restaurant standard is kicked up a few notches in this recipe from Mario Carbone, the chef at Carbone restaurant in New York. If you find it hard to track down Italian frisée or various types of radicchio, you can substitute the usual trio of arugula, endive and radicchio. A helping of poached tuna adds richness and a hint of a salade niçiose.

Provided by Jeff Gordinier

Categories dinner, lunch, salads and dressings, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 ounces raw tuna steak
Salt and freshly ground pepper
1 lemon
2 bay leaves
2 cups plus 1/2 cup extra-virgin olive oil
8 ounces various types of radicchio, like Castelfranco, Tardivo, Treviso or Rosa di Gorizia
4 ounces frisée, Italian if possible
1/4 cup large capers (packed in salt, rinsed and soaked a half-hour)
1/3 cup small pitted olives, preferably taggiasca
1/2 cup golden raisins, rehydrated in 1 cup boiling water
2 tablespoons lime juice
1/4 cup chopped parsley
1 bunch chives, minced

Steps:

Cut tuna into 4 even portions; season both sides with salt and pepper. With a peeler, cut 4 long strips from skin of lemon; place in a small pot with the bay leaves and tuna. Add about 2 cups oil, or enough to just cover the tuna. Over medium heat, bring oil to about 140 degrees and gently poach for 10 minutes, adjusting or turning off heat to maintain temperature, until tuna is cooked through. Turn off heat and allow tuna to cool in the oil for 10 minutes. Cut into 1/4-inch slices.
Wash and dry all greens well. Keep leaves whole and place in a large bowl.
Heat remaining 1/2 cup oil in a small saucepan with the capers, olives and raisins. Once they begin to fry lightly and become aromatic, add tuna slices and pour mixture over the greens. Juice the lemon and add 2 tablespoons juice, along with lime juice, parsley and chives. Toss well and season with salt and pepper to taste. Divide among 4 plates and serve immediately.

TRI-COLOR SALAD (ARUGULA, RADICCHIO, AND FENNEL SALAD)

Tri-Color Salad (Arugula, Radicchio, and Fennel Salad) image

This festive green, white, and red salad complements any Italian meal.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

1/4 cup red-wine vinegar
1/4 cup extra-virgin olive oil
Rounded 1/2 teaspoon coarse salt
Fresh black pepper
4 ounces baby arugula
1/2 head radicchio, thinly sliced (2 cups)
1 fennel bulb, halved, cored, and thinly sliced

Steps:

Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss.

More about "tri color salad arugula radicchio and fennel salad recipes"

TRICOLORE SALAD RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK

Web Toss the arugula, endive and radicchio together in a large bowl. Add salt and pepper to taste and the vinaigrette and toss again to coat evenly. Add the grated cheeses and toss again.
From foodnetwork.com
Author Geoffrey Zakarian
Steps 2
Difficulty Easy

See details

ROASTED RADICCHIO SALAD WITH ARUGULA • KEEPING IT SIMPLE BLOG

Web Oct 22, 2019 Sprinkle salt and pepper evenly over the top. kosher salt and pepper. Place in the oven to roast for about 10-15 minutes or until you start to see the radicchio brown on the edges but still has some shape. Remove from the oven to cool for a few minutes. In a large bowl add your arugula.
From keepingitsimpleblog.com

See details

ARUGULA & FENNEL SALAD WITH LEMON VINAIGRETTE - KITCHN

Web Aug 30, 2023 Instructions. Combine the arugula and shaved fennel in a serving bowl. Combine the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper in a jam jar or other small container with a lid. Shake the dressing until smooth and cream. Dip a leaf of arugula into the dressing and taste; adjust any of the dressing ingredients to taste.
From thekitchn.com

See details

TRI-COLOR SALAD (ARUGULA, RADICCHIO, AND FENNEL SALAD) - MAD …

Web INGREDIENTS. 1/4 cup red-wine vinegar; 1/4 cup extra-virgin olive oil; Rounded 1/2 teaspoon coarse salt; Fresh black pepper; 4 ounces baby arugula; 1/2 head radicchio, thinly sliced (2 cups)
From madhungry.com

See details

TRI COLOR SALAD ARUGULA RADICCHIO AND FENNEL SALAD FOOD

Web Combine all the lettuces in a large salad bowl. Place fennel fronds in a small bowl. Zest the orange over the fronds and add the shallot. Add the vinegar to the shallots and let stand 10 minutes. Peel the orange and chop it. Add the sliced fennel and oranges to the salad. Whisk extra-virgin olive oil into dressing to combine.
From cooking-guide.com

See details

A TRICOLOR WINTER SALAD RECIPE WITH RADICCHIO, ENDIVE AND ARUGULA

Web Feb 16, 2014 Add the radicchio and endives to the bowl with the arugula. In a small bowl, whisk together the citrus juices, mustard, salt and pepper. Slowly drizzle in the olive oil, whisking all the while to emulsify.
From organicauthority.com

See details

TRICOLOR SALAD - LIDIA

Web 8 cups baby arugula; 2 small heads radicchio, cored and leaves torn into bite sized pieces; 3 heads endive, cored and sliced into ½-inch pieces; 6 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; Kosher salt and freshly ground black pepper; 1 small wedge young Provola, for shaving
From lidiasitaly.com

See details

ITALIAN TRICOLORE SALAD - FLAVOR THE MOMENTS

Web Jan 4, 2023 Instructions. Place the arugula, radicchio, endive and shaved parmesan in a large bowl. 4 cups arugula, 1/2 head radicchio, 1 belgian endive, 1/3 cup shaved parmesan. Add enough red wine vinaigrette (you won't need it all) and toss gently to coat. Serve immediately and enjoy!
From flavorthemoments.com

See details

ARUGULA, RADICCHIO, AND FENNEL SALAD WITH LEMON VINAIGRETTE

Web 4 cups baby arugula; 1 small head radicchio, thinly sliced (about 2 cups) 1 fennel bulb, cored and thinly sliced; Juice of 1/2 lemon; 1/4 cup extra virgin olive oil
From theyellowtable.com

See details

ARUGULA, RADICCHIO, AND FENNEL SALAD | SAVEUR

Web Ingredients. 4 cups packed baby arugula; 1 small fennel bulb, cored and thinly sliced; 1 small head radicchio, halved, cored, and thinly sliced; 1 ⁄ 4 cup fresh lemon juice; 6 tbsp. olive oil
From saveur.com

See details

INSALATA TRICOLORE: ITALIAN TRICOLORE SALAD - PANNING THE GLOBE

Web Jun 2, 2021 Insalata Tricolore means salad of three colors. The Italian flag with vertical stripes of green, white and red, is often referred to as: Il Tricolore. This salad is named after the flag. The green is rich peppery arugula. Endive is the white, light and crunchy. The red is radicchio: thick, cabbagy and slightly bitter (in a good way).
From panningtheglobe.com

See details

DELECTABLE TRI COLOR SALAD WITH WINTER GREENS

Web Place all the ingredients (except the olives) in a large mixing bowl and season. Pour over the vinaigrette and mix well to combine, making sure that all the leaves are well coated. Taste and adjust seasonings according to your liking. Arrange in a salad bowl, scatter the olives on top to garnish and serve.
From saladswithanastasia.com

See details

TRI COLOR SALAD (INSALATA TRI COLORE) - LIFE'S LITTLE SWEETS

Web Feb 9, 2023 1. Make the dressing in a mason jar (with lid): mix the extra virgin olive oil, balsamic vinegar, Dijon mustard, Kosher salt, and fresh ground pepper. Mix the dressing until well blended. Mix the chopped, washed and …
From lifeslittlesweets.com

See details

TRIPLE CITRUS ARUGULA & FENNEL SALAD – A TASTE OF AMORE

Web Mar 25, 2023 (Optional) Toast your walnuts in a frying pan for about 5 minutes on a low flame and add to the top of the salad. Combine cara cara orange juice, lemon juice, olive oil, dijon, salt and pepper and combine, or blend using an Immersion Blender or NutriBullet. Drizzle dressing on top of the salad. Garnish with fennel fronds and serve. Enjoy!
From atasteofamore.com

See details

TRI-COLOR SALAD RECIPE | EPICURIOUS

Web Dec 9, 2011 This salad is a great base for additions, from walnuts and pine nuts to different cheeses and cold cuts, such as salami or turkey, and even fish such as tuna, shrimp, or poached whitefish. Skip to ...
From epicurious.com

See details