Best Radicchio And Endive Salad With Pecan Vinaigrette Recipes

Quick Radicchio and Endive Salad image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 6

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon honey
Coarse salt and ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced lengthwise
2 medium Belgian endive (4 to 5 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise

Steps:

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

Radicchio and Endive Salad image

Provided by iLuv2cook 2

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon honey
coarse salt
fresh ground pepper
1 medium radicchio, sliced thin (8-10 Oz.)
2 medium Belgian endive, sliced thin (4-6 Oz. each)

Steps:

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

Nutrition Facts : Calories 119.2, Fat 7.3, SaturatedFat 1.1, Sodium 56.8, Carbohydrate 12.9, Fiber 8, Sugar 5, Protein 3.2

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.

Endive and Radicchio Salad image

Yield Makes 4 to 6 servings

Number Of Ingredients 12

3 Belgian endives
1/4 lb radicchio
1 tablespoon Dijon mustard
1 tablespoon Sherry vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons grapeseed or canola oil
1 teaspoon Asian sesame oil
2 scallions, finely chopped (1/4 cup)
1 tablespoon sesame seeds, toasted
1 teaspoon black sesame seeds (optional)

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.