INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES
A wonderful, simple, leafy salad with three lettuces, lemon dressing and parmesan cheese. A great side salad with virtually any meal and the perfect salad for an Italian meal.
Provided by Lisa
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
- Combine lettuces together in a large bowl. Toss with dressing just before serving. Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.
Nutrition Facts : Calories 112 calories, Sugar 0.9 g, Sodium 140 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 4.5 g, Protein 2.3 g, Cholesterol 0 mg
ARUGULA, RADICCHIO AND PARMESAN SALAD
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.
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
RADICCHIO, ORANGE BELL PEPPER AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE
Provided by Food Network
Time 10m
Yield 2-4 servings
Number Of Ingredients 10
Steps:
- Slice the head of radicchio into thin slices. Remove stems from arugula. Wash under cold water and spin dry. Slice roasted orange bell pepper into strips.
- In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
ARUGULA, ENDIVE, AND RADICCHIO SALAD WITH MUSTARD VINAIGRETTE
Steps:
- In a large bowl wash arugula, endives, and radicchio in several changes of cold water and spin dry. In a serving bowl whisk together vinegar, mustard, and salt to taste and whisk in oil in a stream until emulsified. Add greens and toss to coat with vinaigrette. Season salad with pepper and toss again.
ARUGULA AND RADICCHIO SALAD WITH SESAME-SCALLION VINAIGRETTE
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- In a small skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sesame seeds, stirring, until pale golden, about 1 minute. Mince scallion and in a small bowl whisk together with sesame seeds, remaining tablespoon oil, vinegar, mustard, and salt and pepper to taste until emulsified. Tear radicchio into bite-size pieces and in a bowl toss together with arugula and vinaigrette.
ARUGULA, ENDIVE, AND RADICCHIO SALAD
Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Vinegar Arugula Healthy Vegan Raw Endive Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 5
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.
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
ARUGULA AND RADICCHIO SALAD
Provided by Marian Burros
Categories easy, quick, weekday, salads and dressings, side dish
Time 15m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Wash, dry and trim stems from arugula. Wash, dry and break radicchio into bite-size pieces.
- Whisk oil and vinegar together. Stir in arugula and radicchio, mixing to coat leaves well.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 3 grams
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