Best Radicchio And Endive Salad Recipes

QUICK RADICCHIO AND ENDIVE SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.
• Add radicchio and endive; toss to coat. Serve.

ENDIVE AND RADICCHIO SALAD

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.

BABY ARUGULA, ENDIVE AND RADICCHIO SALAD

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.

ENDIVE AND RADICCHIO SALAD WITH CARAMELIZED PEAR

Steps:

• Peel the pears, cut them in half and trim to remove the seeds. Reserve one uncooked pear to finish the salad, and roast the remaining two. Preheat oven to 400 degrees Fahrenheit. Place the two pears cut side down on a baking sheet lined with parchment paper. Drizzle pears with olive oil, honey and allspice and top with a small pat of butter. Cover with aluminum foil and bake for 20 minutes. Set aside.
• Make the blue cheese fritters. Combine cheese and butter in a mixing bowl until soft and fully incorporated. Add Worcestershire sauce and salt and pepper to taste. Form into small balls and refrigerate for 15 minutes, or until firm. Once firm, roll the balls between your palms to obtain a perfectly round shape. Dredge balls in flour, then beaten egg, then bread crumbs. The uncooked fritters can be reserved in the refrigerator until ready to fry. To fry, heat enough oil to cover the fritters in a fryer to 375 degrees. Add fritters to the pan and fry until golden brown.
• Make the walnut dressing. Toast walnuts in sauté pan for five minutes. Allow to cool, then chop. In a separate bowl, combine honey and ice wine vinegar and mix well. Add minced shallot and walnut oil. Mix with chopped walnuts and salt and pepper to taste.
• Make the salad. Cut radicchio in half and drizzle with olive oil and season with salt and pepper. Cook on hot grill for a couple of minutes on each side. Slice washed and dried endive into long strips.
• To assemble the salad, lay roasted radicchio on large plate. Season endive with walnut dressing and arrange around the radicchio. Top with roasted pear and freshly fried fritters. Finish with raw pear shavings.

ENDIVE, RADICCHIO AND WALNUT SALAD

Steps:

• Cut 1 1/2 inches from the root end of the 2 endives and the radicchio head, and cut these root end pieces into 1/2-inch chunks. (You should have 3 about cups.) Reserve the pointed endive leaf tips and the radicchio leaves for use later in the recipe. Combine the root end chunks with the shredded carrot and nuts in a bowl.
• Combine the dressing ingredients in a small bowl, then add the dressing to the endive and radicchio pieces, carrots, and nuts. Toss well.
• Arrange the radicchio leaves attractively on four plates, and spoon the dressed mixture into the center of the leaves. Arrange the endive leaf tips so they stand, pointed tips up, next to one another all around the dressed salad. Serve immediately.

ARUGULA, ENDIVE, AND RADICCHIO SALAD

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.

ROMAINE, RADICCHIO, AND ENDIVE SALAD

Steps:

• Preheat oven to 400 degrees. Tear bread into bite-size pieces, and toss with 3 tablespoons oil. Season with salt and pepper. Bake on a rimmed baking sheet until golden brown, about 9 minutes.
• Whisk together mustard, shallot, lemon juice, basil, and remaining 1/2 cup oil. Season with salt and pepper.
• Trim core ends of salad greens. Cut romaine heads in half lengthwise, and radicchios and endives into quarters lengthwise. Place half the wedges on a platter, and drizzle with 1/4 cup dressing. Top with remaining wedges, and drizzle with another 1/4 cup dressing. Scatter with cheese and croutons, and serve remaining dressing on the side.

RADICCHIO, ENDIVE AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE

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

ARUGULA, ENDIVE, AND RADICCHIO SALAD WITH MUSTARD VINAIGRETTE

Steps:

• In a large bowl wash arugula, endives, and radicchio in several changes of cold water and spin dry. In a serving bowl whisk together vinegar, mustard, and salt to taste and whisk in oil in a stream until emulsified. Add greens and toss to coat with vinaigrette. Season salad with pepper and toss again.

ARUGULA, RADICCHIO AND ENDIVE SALAD

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.

RADICCHIO AND ENDIVE SALAD WITH PECAN VINAIGRETTE

Steps:

• Preheat oven to 350°F.
• In a small bowl whisk together vinegar, sugar, salt, and pepper to taste. Whisk in oil in a slow stream. Coarsely chop pecans and in a small shallow baking pan toast in one layer in middle of oven until fragrant and a shade darker, about 5 minutes. Immediately stir hot pecans into vinaigrette.
• Separate radicchio leaves and tear out some of white veins. Divide leaves decoratively between 2 plates (see photograph, above). Discard any discolored outer leaves from endive and cut two 1-inch sections from head. Arrange each section in center of radicchio leaves. Thinly slice remaining endive, discarding core, and sprinkle over salads. Drizzle vinaigrette over salads.

RADICCHIO AND ENDIVE SALAD WITH ORANGES, FENNEL, AND POMEGRANATE SEEDS

Steps:

• Slice off the top and bottom of both blood oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the blood oranges over a large bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane. Repeat process with orange.
• Add lettuce, endive, radicchio, fennel, pomegranate seeds, and parsley to bowl. Drizzle with citronette and season with salt and pepper; toss to combine.

RADICCHIO AND ENDIVE SALAD

Steps:

• In a large bowl, whisk together Vinegar, Oil, Honey; Season with Salt and Pepper.
• Add radicchio and endive; Toss to Coat
• Serve.

ENDIVE AND TREVISO RADICCHIO SALAD WITH ANCHOVY DRESSING

Steps:

• In a small bowl, submerge anchovies in 1/4 cup red-wine vinegar. Let soak for 30 minutes; drain, and discard liquid.
• Place anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in remaining tablespoon vinegar, olive oil, and pepper. Set aside.
• Arrange sliced endives and Treviso radicchio leaves on four salad plates. Drizzle anchovy mixture over each. Serve immediately.

RADICCHIO AND ENDIVE SALAD

Steps:

• Heat a grill pan over high heat. In a small bowl combine 1/2 cup oil, the garlic, a pinch of salt, and pepper. Brush vegetables with garlic oil. Place, cut side down, on grill and season with salt and pepper. Cook until well marked and slightly charred, 4 to 8 minutes per side.
• Meanwhile, whisk together remaining 1/4 cup oil, the vinegar, and sugar to make a dressing. Transfer grilled vegetables to a platter and drizzle with dressing. Sprinkle with salt and pepper. Serve immediately.

ENDIVE, RADICCHIO AND WALNUT SALAD

Steps:

• 1. Cut 1-1/2" from the root end of the endives and the raddichio, and cut these root-end pieces into 1/2-inch chunks (about 3 cups). Reserve pointed endive leaf tips and the radicchio leaves for use later in the recipe. Combine root-end chunks with shredded carrots and nuts in a bowl. Combine the dressing ingredients in a small bowl; add the dressing to the endive and radicchio pieces, carrots and nuts. Toss well. Arrange the radicchio leaves on four plates; spoon the dressing mixture onto the center of them. Then arrange endive leaf tips, points up, next to one another.