Best Arugula Endive And Radicchio Salad With Mustard Vinaigrette Recipes

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INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES



Insalata Tricolore: Italian Salad with 3 Lettuces image

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

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons dijon mustard
1 small garlic clove, finely minced (1/4 teaspoon)
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
8 cups arugula
2-3 heads endive, ends trimmed, cut into 1/4-inch slices crosswise
1 large head radicchio, cut in half, triangular core removed, cut into large, (1-inch) dice. (see instructions in the notes below)
Thin shavings of fresh Parmesan cheese, using your vegetable peeler or 3-4 tablespoons of finely-grated fresh parmesan cheese. (I recommend Parmigiano Reggiano)

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

ENDIVE AND RADICCHIO SALAD



Endive and Radicchio Salad image

Categories     Salad     Vegetarian     Quick & Easy     Fall     Winter     Endive     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 12

3 Belgian endives
1/4 lb radicchio
1 tablespoon Dijon mustard
1 tablespoon Sherry vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons grapeseed or canola oil
1 teaspoon Asian sesame oil
2 scallions, finely chopped (1/4 cup)
1 tablespoon sesame seeds, toasted
1 teaspoon black sesame seeds (optional)

Steps:

  • Trim endives and halve lengthwise. Cut pieces in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
  • Cut radicchio in half and discard core, then cut lengthwise into 1/4-inch-wide strips. Soak radicchio and endives in a large bowl of very cold water to crisp, 10 minutes, then drain and dry.
  • Whisk together mustard, vinegar, sugar, salt, pepper, grapeseed oil, and sesame oil in another large bowl until emulsified.
  • Add endives, radicchio, scallions, and sesame seeds and toss until coated well.

ARUGULA AND ENDIVE SALAD



Arugula And Endive Salad image

Provided by Trish Hall

Categories     salads and dressings

Time 20m

Yield Six servings

Number Of Ingredients 7

1 bunch arugula
4 to 6 heads endive
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
4 teaspoons red-wine vinegar
Salt and freshly ground pepper to taste
6 tablespoons olive oil

Steps:

  • Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
  • Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
  • Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
  • Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 240 milligrams, Sugar 1 gram, TransFat 0 grams

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

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.

ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE



Arugula Endive Salad with White Wine Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons white wine
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces arugula
2 heads of endive, chopped
1/3 cup toasted walnuts

Steps:

  • For the vinaigrette:
  • Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
  • For the salad:
  • In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

BABY ARUGULA, ENDIVE AND RADICCHIO SALAD



Baby Arugula, Endive and Radicchio Salad image

This salad throws together quickly in the same bowl where you mix the dressing. Tastes great with Italian dishes. I saw Martha Stewart make this on one of her shows and have been making it ever since. The orange juice adds a nice flavor.

Provided by Trisha W

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 heads endive (chopped)
1 head radicchio (chopped)
2 bunches baby arugula leaves
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1/2 orange

Steps:

  • Mix the Olive Oil, vinegar, honey and the juice of one orange in a large bowl.
  • Add the chopped endive, radicchio and baby arugula leaves and toss.
  • Serve with an Italian Pasta.

Nutrition Facts : Calories 127.1, Fat 7.3, SaturatedFat 1.1, Sodium 56.8, Carbohydrate 14.8, Fiber 8.4, Sugar 6.5, Protein 3.4

TRICOLOR SALAD



Tricolor Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 endive, thinly sliced crosswise
1/2 head radicchio, cut in half and thinly sliced
2 cups loosley packed arugula

Steps:

  • Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.

ARUGULA, RADICCHIO AND ENDIVE SALAD



Arugula, Radicchio and Endive Salad image

Categories     Salad     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Arugula     Carrot     Healthy     Endive     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 6

3 bunches of arugula, cut crosswise into 1 1/2 pieces, washed well, and spun dry (about 12 cups)
1 medium head of radicchio, torn into bite-size pieces (about 3 cups)
4 Belgian endives, cut crosswise into 1 1/2-inch pieces and the leaves separated (about 4 cups)
1 carrot, shredded
1/4 cup olive oil, or to taste
1 tablespoon fresh lemon juice, or to taste

Steps:

  • In a salad bowl toss together the arugula, the radicchio, the endives, and the carrot. Drizzle the salad with the oil and toss it well. Drizzle the salad with the lemon juice, season it with salt and pepper, and toss it well.

ARUGULA, ENDIVE, AND RADICCHIO SALAD



Arugula, Endive, and Radicchio Salad image

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

1/3 cup extra-virgin olive oil
2 tablespoons white-wine vinegar
2 bunches arugula (about 1 pound)
1 small head radicchio
2 large Belgian endives

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.

RADICCHIO, ENDIVE AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE



Radicchio, Endive and Arugula Salad with a Citrus Vinaigrette image

Provided by Food Network

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 8

1 head radicchio
2 heads Belgian endive
1 large bunch arugula
2 tablespoons grapefruit juice
2 tablespoons orange juice
1 teaspoon mustard
1/3 cup extra virgin olive oil
Salt and pepper to taste

Steps:

  • Slice the head of radicchio into thin slices. Cut endive into rounds. Remove stems from arugula. Wash under cold water and spin dry.
  • In a large bowl toss all the greens together. Season with salt and pepper. Drizzle with Citrus Vinaigrette (see recipe below).
  • In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
  • Yield: about 1/2 cup dressing

FRISEE SALAD WITH DIJON VINAIGRETTE



Frisee Salad with Dijon Vinaigrette image

Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
Coarse salt and ground pepper
1/2 cup olive oil
1 pound frisee, trimmed and roughly torn
1 bunch fresh chives, cut into 1-inch lengths

Steps:

  • In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
  • Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.

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Arugula Endive and Radicchio Salad with Mustard Vinaigrette Recipes

Arugula Endive and Radicchio Salad with Mustard Vinaigrette is a delicious and healthy salad that can be prepared easily in just a few minutes. The salad is made with arugula, endive, and radicchio, which are tossed with a simple, yet flavorful mustard vinaigrette. It's a perfect side dish for any meal and can also be served as a light lunch on its own.
Ingredients:
  • 1 bunch of arugula, washed and dried
  • 2 heads of endive, washed and dried
  • 1 head of radicchio, washed and dried
  • 1/4 cup of extra-virgin olive oil
  • 2 tablespoons of red wine vinegar
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of honey
  • Salt and freshly ground black pepper to taste
Instructions:
  1. Begin by washing and drying the arugula, endive, and radicchio leaves.
  2. Cut off the base of the endive and remove any damaged leaves. Cut each head in half lengthwise and then crosswise into thin slices.
  3. Remove the core from the radicchio and cut the head in half lengthwise. Cut each half crosswise into thin slices.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to make the mustard vinaigrette.
  5. In a large mixing bowl, add the arugula, endive, and radicchio.
  6. Pour the mustard vinaigrette over the salad and toss well to coat all of the leaves.
  7. Adjust the seasoning according to your taste and serve immediately.
Tips:
  • You can add some toasted nuts, such as almonds or walnuts, to the salad for extra crunch and flavor.
  • If you want to make the salad ahead of time, you can prepare the mustard vinaigrette and the salad separately and combine them just before serving.
  • This salad can also be prepared with other types of greens, such as spinach or kale.
  • You can also add some crumbled cheese, such as feta or goat cheese, to the salad for extra creaminess and tanginess.
Conclusion:
Arugula Endive and Radicchio Salad with Mustard Vinaigrette is a refreshing and healthy salad that is easy to prepare and packed with flavor. It's a great way to incorporate leafy greens into your diet and can be enjoyed as a side dish or as a light lunch. The mustard vinaigrette adds a zesty and tangy flavor to the salad, while the combination of arugula, endive, and radicchio provides a mix of bitterness and sweetness. Give this recipe a try, and it may become your new favorite way to enjoy a salad.

Valuable Tips When Making Arugula, Endive and Radicchio Salad with Mustard Vinaigrette

Are you looking for a new salad recipe to add to your meal plans? Look no further than the arugula, endive, and radicchio salad with mustard vinaigrette! This salad is packed full of nutrients and flavor, making it the perfect addition to any meal. However, there are a few tips and tricks you should keep in mind to ensure your salad turns out perfectly every time.
1. Choosing the Right Greens
One of the most important aspects of any salad is the greens you choose. When making this salad, it's important to choose fresh, high-quality arugula, endive, and radicchio. These greens should be crisp and brightly colored, with no signs of wilting or discoloration. If possible, look for organic greens to ensure your salad is as healthy as possible.
2. Preparing the Greens
Once you've chosen your greens, it's important to prepare them properly. Wash the arugula, endive, and radicchio thoroughly in cold water, then dry them well using a salad spinner or paper towels. Remove any stems or tough parts of the leaves before chopping or tearing them into bite-sized pieces.
3. Making the Mustard Vinaigrette
The mustard vinaigrette is what really takes this salad to the next level. To make the vinaigrette, you'll need high-quality olive oil, Dijon mustard, red wine vinegar, salt, and pepper. Whisk these ingredients together in a small bowl until emulsified, then adjust the seasoning to taste. Keep in mind that the mustard flavor should be prominent, as it complements the bitter greens perfectly.
4. Adding Other Ingredients
While the arugula, endive, and radicchio are the stars of this salad, there are plenty of other ingredients you can add to enhance the flavor and texture. Some popular options include:
  • Cherry tomatoes
  • Thinly sliced red onion
  • Shaved Parmesan cheese
  • Toasted walnuts or pecans
  • Thinly sliced apple or pear
  • Croutons
5. Assembling the Salad
To assemble the salad, start with a bed of the arugula, endive, and radicchio in a large mixing bowl. Drizzle the mustard vinaigrette over the greens, then toss gently to coat. Add any additional ingredients you've chosen and toss again. Serve the salad immediately, as it is best enjoyed fresh.
6. Making Ahead of Time
If you need to make this salad ahead of time, it's best to prepare the greens, dressing, and additional ingredients separately. Store the greens in an airtight container in the refrigerator, and the dressing and other ingredients in separate containers. When you're ready to serve the salad, simply toss everything together and enjoy!
7. How to Store Leftovers
If you have any leftover salad, it can be stored in an airtight container in the refrigerator for up to three days. However, keep in mind that the greens may become wilted and the flavors may become muted over time. To refresh the salad, add a little more vinaigrette and toss gently.
Conclusion
Making an arugula, endive, and radicchio salad with mustard vinaigrette is a great way to add a healthy, flavorful dish to your meal plans. By keeping these tips in mind, you can ensure your salad turns out perfectly every time. With fresh greens, a tangy dressing, and plenty of additional ingredients to choose from, this salad is sure to become a new family favorite.

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