Best Radicchio Fennel And Arugula Salad With Roquefort And Walnuts Recipes

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TRI-COLOR SALAD (ARUGULA, RADICCHIO, AND FENNEL SALAD)



Tri-Color Salad (Arugula, Radicchio, and Fennel Salad) image

This festive green, white, and red salad complements any Italian meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1/4 cup red-wine vinegar
1/4 cup extra-virgin olive oil
Rounded 1/2 teaspoon coarse salt
Fresh black pepper
4 ounces baby arugula
1/2 head radicchio, thinly sliced (2 cups)
1 fennel bulb, halved, cored, and thinly sliced

Steps:

  • Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss.

RADICCHIO, FENNEL, AND ARUGULA SALAD WITH ROQUEFORT AND WALNUTS



Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts image

Categories     Salad     Cheese     Leafy Green     No-Cook     Quick & Easy     Fall     Gourmet

Yield Serves 8

Number Of Ingredients 10

For the dressing
1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1 teaspoon Dijon-style mustard
1/3 cup olive oil
6 cups shredded radicchio (about 3/4 pound)
2 cups thinly sliced fennel bulb
1/2 cup walnuts, toasted, cooled, and chopped
2/3 cup crumbled Roquefort (about 3 ounces)
6 cups arugula, coarse stems discarded and the leaves washed well and spun dry

Steps:

  • Make the dressing:
  • In a small bowl whisk together the lemon juice, the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
  • In a bowl toss together the radicchio, the fennel, the walnuts, the Roquefort, and the dressing. On each of 8 plates arrange some of the arugula and divide the radicchio mixture among the plates.

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