Best Parsley Radicchio And Napa Cabbage Salad With Lemon Vinaigrette Recipes

Crunchy Cabbage and Kale Salad with Garlic-Parmesan Vinaigrette image

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 13

1 cup plain panko breadcrumbs
3 cloves garlic, 2 peeled and smashed and 1 finely grated
2 sprigs fresh thyme
2 tablespoons plus 1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small head red cabbage (about 2 pounds)
One 5-ounce package curly kale leaves, cut into bite-size pieces
2 medium beets (any color)
3 tablespoons sherry vinegar
2 teaspoons honey
4 tablespoons finely grated Parmesan
1/2 cup sliced almonds, lightly toasted
1 cup shaved Parmesan

Steps:

Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.

Herby Cabbage Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon whole-grain mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper
1 small head Napa cabbage, halved and cut crosswise into 1/2-inch strips
1 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh oregano
2 teaspoons finely chopped fresh thyme

Steps:

Stir together the oil, vinegar, mustard, shallots, 1/2 teaspoon salt and a few grinds of black pepper in a large salad bowl. Add the cabbage, parsley, chives, oregano and thyme and toss to coat. Let stand at least 15 minutes or refrigerate up to 24 hours before serving.

Grilled Radicchio Salad with Lemon Vinaigrette image

Yield Makes 6 servings

Number Of Ingredients 14

Vinaigrette
1 1/4 cups extra-virgin olive oil
1/2 cup plus 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 1/2 teaspoons white truffle oil*
1 garlic clove, minced
1/2 teaspoon sugar
Salad
6 ounces yellow wax beans
6 ounces green beans
4 heads of radicchio, quartered
1 13 3/4-ounce can artichoke hearts, drained
4 cups mixed baby greens
1/2 cup shaved Asiago cheese*

Steps:

For vinaigrette:
Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)
For salad:
Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
*Available at Italian markets, specialty foods stores, and some supermarkets.