Best Radicchio And Arugula Salad With Dates Hazelnuts And Feta Recipes

Arugula and Radicchio with Feta and Dates image

Yield Makes 8 servings

Number Of Ingredients 8

2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup pitted dates
1/4 pound baby arugula (8 cups)
1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups)
3 ounces crumbled feta (1/2 cup)

Steps:

Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well.
Halve dates lengthwise and thinly slice crosswise.
Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.

Arugula and Radicchio Salad with Hazelnut Vinaigrette image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup roasted and skinned hazelnuts
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 ounces Gorgonzola, crumbled
2/3 cup olive oil
Salt and freshly ground black pepper
2 large bunches arugula (about 12 ounces)
2 medium heads radicchio (about 12 ounces)

Steps:

In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper.
Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.
Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

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.