Best Meyer Lemon Radicchio Salad Recipes

RADICCHIO SALAD WITH CHOPPED-LEMON DRESSING

Radicchio Salad with Chopped-Lemon Dressing image

Finely chopped lemon mixed with grainy mustard, sugar, and olive oil makes a stellar dressing for this radicchio-and-mint salad.

Provided by Martha Stewart

Time 25m

Number Of Ingredients 7

Ingredients

1 head radicchio (10 ounces), broken into individual leaves
1 small lemon
1 teaspoon whole-grain mustard
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup packed fresh mint leaves

Steps:

Tear radicchio into bite-size pieces; soak in ice water 20 to 30 minutes. Drain well and spin dry.
Meanwhile, using a sharp knife, remove peel and pith from lemon. Quarter lemon lengthwise and discard center membrane and seeds; finely chop. Place in a large bowl, and stir in mustard,sugar, and oil to combine. Season with salt and pepper. Toss radicchio and mint with dressing, season with salt and pepper, and serve.

PEPPERY GREENS WITH MEYER-LEMON DRESSING

Peppery Greens with Meyer-Lemon Dressing image

Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Yield Serves 8 to 10

Number Of Ingredients 6

Ingredients

2 tablespoons fresh Meyer-lemon juice
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
12 cups mixed peppery greens, such as watercress, arugula, and frisee, torn into bite-size pieces

Steps:

In a large bowl, whisk together lemon juice, mustard, and sugar. Slowly add oil in a thin stream, whisking constantly; generously season with salt and pepper. Add greens; toss until leaves are evenly coated in dressing. Serve.

RADISH AND HERB SALAD WITH MEYER LEMON DRESSING

Radish and Herb Salad with Meyer Lemon Dressing image

Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here - they turn a good-looking mix into something truly stunning, with a piquant bite. If you can't find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 small shallot, very thinly sliced, preferably on a mandoline
Zest of 1 Meyer lemon
4 teaspoons Meyer lemon juice, more as needed
1/4 cup extra-virgin olive oil, more as needed, for drizzling
4 cups fresh parsley leaves
2 celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup celery leaves
6 radishes, very thinly sliced, preferably on a mandoline (1 cup)
1/2 fennel bulb, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup fennel fronds
2 teaspoons drained capers
Flaky sea salt (such as Maldon), as needed
Black pepper, as needed

Steps:

In a small bowl, combine shallot and the lemon zest and juice. Let stand 10 minutes. Whisk in olive oil.
In a large bowl, combine parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers. Toss in dressing. Season with salt and pepper. Drizzle in more oil and lemon juice, if necessary.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 2 grams

RADICCHIO AND CITRUS SALAD WITH PRESERVED LEMON

Radicchio and Citrus Salad with Preserved Lemon image

This puréed lemon dressing-with olive oil, miso, and honey-is the ideal base note for a salad of pleasantly bitter radicchio, endive, and sweet oranges.

Provided by Chris Morocco

Categories Bon Appétit Citrus Salad Winter Radicchio Lemon Hazelnut Anchovy Endive Orange Wheat/Gluten-Free Side

Yield 4 servings

Number Of Ingredients 19

Ingredients

Preserved-Lemon Purée:
1/4 preserved lemon, seeds removed, chopped
6 tablespoons mild miso (such as white or yellow)
1/4 cup olive oil
3 tablespoons honey
2 tablespoons fresh lemon juice
Kosher salt
Salad and assembly:
1/3 cup blanched hazelnuts
4 oil-packed anchovies
1 garlic clove
Kosher salt
1/4 cup olive oil
2 tablespoons fresh lemon juice
Freshly ground black pepper
2 heads of radicchio (such as Castelfranco, Treviso, and/or Chioggia), leaves separated, halved if large
1 red endive, leaves separated
1 small Meyer lemon, thinly sliced, seeds removed (optional)
2 cups peeled orange rounds (such as Cara Cara, blood, and/or mandarins)

Steps:

Preserved-Lemon Purée:
Purée preserved lemon, miso, oil, honey, and lemon juice in a blender until smooth; season with salt.
Salad and assembly:
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then cut in two.
Chop anchovies and garlic on a cutting board. Sprinkle lightly with salt and mash to a paste with the side of a chef's knife. Mix in a large bowl with oil and lemon juice; season dressing with salt and pepper. Add radicchio, endive, and Meyer lemon and toss to coat; taste and season with more salt and pepper as needed. Add orange rounds and half of hazelnuts; toss once to combine.
Spread half of preserved-lemon purée onto a large platter (save remaining purée and use as a sandwich spread or a dressing for roasted vegetables). Top with salad; scatter remaining hazelnuts.

MEYER LEMON-RADICCHIO SALAD

Meyer Lemon-Radicchio Salad image

Vidalia onions and Meyer lemons give this salad a surprising sweetness.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

1 Meyer lemon
1 cup chopped Vidalia onion
1 cup fresh parsley, chopped
1 15-oz. can rinsed and drained chickpeas
2 cups sliced radicchio
1/4 cup crumbled feta
2 tablespoons fresh Meyer lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Chop lemon into 1/2-inch pieces and remove seeds. In a medium bowl, toss with onion, parsley, chickpeas, radicchio, feta, lemon juice, and olive oil. Season with salt and pepper. Toss to coat. Serve immediately.

Nutrition Facts : Calories 215 g, Cholesterol 6 g, Fat 9 g, Fiber 7 g, Protein 8 g