Best Lettuce Radicchio And Goat Cheese Salad Recipes

RADICCHIO, GOAT CHEESE, AND HAZELNUT SALAD

Radicchio, Goat Cheese, and Hazelnut Salad image

This blend of flavors, healthy fats and colorful radicchio makes for a wonderful salad.

Provided by Martha Stewart

Time 5m

Number Of Ingredients 7

Ingredients

1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1 1/2 teaspoons sugar
Coarse salt and ground pepper
2 heads radicchio (about 1 pound total), torn
1/3 cup blanched hazelnuts or almonds, or walnuts, toasted and coarsely chopped
1 cup crumbled fresh goat cheese (4 ounces)

Steps:

In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.

Nutrition Facts : Calories 146 g, Fat 13 g, Protein 4 g

SALAD WITH WARM GOAT CHEESE

Salad with Warm Goat Cheese image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Steps:

Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

RADICCHIO, PEAR AND ARUGULA SALAD

Radicchio, Pear and Arugula Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 teaspoon whole grain mustard, such as Grey Poupon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 3/4-inch-thick slices country-style sourdough bread
1/4 cup extra-virgin olive oil
1/4 cup extra-virgin olive oil
2 tablespoons dry white wine, such as pinot grigio
2 tablespoons honey
Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
3/4 cup chopped walnuts, toasted* see Cook's Note
One 2-ounce chunk Parmesan
Kosher salt and freshly ground black pepper

Steps:

For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

Nutrition Facts : Calories 496 calorie, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 657 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams, Sugar 14 grams

GREEK SALAD WITH GOAT CHEESE

Greek Salad With Goat Cheese image

This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures. Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try. The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.

Provided by Florence Fabricant

Categories salads and dressings

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

Kosher salt
1 garlic clove, halved
4 cups romaine lettuce, rinsed, dried and torn into small pieces
8 medium-sized radishes, sliced
1 small red onion, sliced paper-thin and separated into rings
6 scallions, trimmed and chopped
1 small green pepper, cored, seeded and sliced into thin strips
1 pint ripe cherry tomatoes, hulled and halved
1 teaspoon dried oregano
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
1/2 cup fruity extra-virgin olive oil
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
6 ounces dried textured plain goat cheese, crumbled
8 Greek or Italian black olives in oil, drained
4 to 8 anchovy fillets drained

Steps:

Sprinkle a little kosher salt into a large glass or ceramic salad bowl. Rub the cut side of the garlic over the salt. Discard the garlic.
Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, mint and dill.
Shortly before serving add the olive oil, toss, then add the vinegar. Season the salad to taste with salt and pepper.
Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top. Toss again at the table before serving.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 25 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 464 milligrams, Sugar 3 grams

GOAT CHEESE SALAD

Goat Cheese Salad image

Categories Salad Appetizer Bake Vegetarian Quick & Easy Goat Cheese Lettuce Gourmet

Yield Serves 6

Number Of Ingredients 12

Ingredients

For the vinaigrette
1 tablespoon fresh lemon juice, or to taste
1 small shallot, minced
1 garlic clove, minced
1 teaspoon Dijon-style mustard, or to taste
1 tablespoon minced fresh parsley leaves
1/4 cup walnut oil (available at specialty foods shops) or olive oil
a 1/2- pound log of soft mild goat cheese such as Montrachet, cut crosswise into 6 pieces
an egg wash made by beating 1 large egg with 1 tablespoon water
1 cup fine dry bread crumbs
2 small heads of Boston lettuce, washed well, spun dry, and shredded fine
1 small head of radicchio, washed well, spun dry, and shredded fine

Steps:

Make the vinaigrette:
In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.
Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.