Best Radicchio Goat Cheese And Hazelnut Salad Recipes

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RADICCHIO SALAD WITH BLACK OLIVE VINAIGRETTE AND ALMOND CRUSTED GOAT CHEESE



Radicchio Salad with Black Olive Vinaigrette and Almond Crusted Goat Cheese image

Provided by Sandra Lee

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 12

1/4 cup balsamic vinegar
2 tablespoon Dijon mustard
1 tablespoon honey
2/3 cup extra-virgin olive oil
1/4 cup chopped black olives
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
5 ounces plain goat cheese
1/2 cup finely chopped almonds
1/2 teaspoon paprika
3 small heads radicchio

Steps:

  • Vinaigrette:
  • In medium bowl, whisk vinegar, mustard, honey and oil. Add olives, salt, pepper and dried oregano. Combine thoroughly and refrigerate until chilled (about 1 hour).
  • Goat cheese:
  • Slice goat cheese and roll 1-inch balls. Combine almonds and paprika in a shallow bowl. Roll balls in paprika almond mix until completely covered on all sides.
  • Salad:
  • Rinse radicchio and cut into narrow slices. Put sliced radicchio into large bowl and slowly add vinaigrette dressing, coating the salad entirely. Top with goat cheese balls as you would with croutons.

GOAT CHEESE AND HERB STUFFED RADICCHIO LEAVES



Goat Cheese and Herb Stuffed Radicchio Leaves image

Provided by Giada De Laurentiis

Categories     appetizer

Time 4h15m

Yield 12 stuffed radicchio leaves

Number Of Ingredients 10

1 cup olive oil
3 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
1 teaspoon dried thyme
3 scallions, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces
12 radicchio leaves, cleaned

Steps:

  • Special Equipment: a deep-fry thermometer
  • In a small saucepan, heat the olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and allow to cool for 5 minutes.
  • Combine the garlic, parsley, basil, thyme, and scallions in a small, heat-resistant glass bowl. Carefully pour the warm oil over the herb mixture, Add the salt and pepper. Mix well.
  • Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
  • To serve: Place the radicchio leaves on a serving platter, carefully place a slice of marinated goat cheese in each leaf. Drizzle with additional herb mixture and serve.

BEET AND RADICCHIO SALAD WITH GOAT CHEESE AND PISTACHIOS



Beet and Radicchio Salad With Goat Cheese and Pistachios image

Here's a hearty roasted beet salad that doesn't take hours to make. Cutting the beets up into small cubes shortens the cooking time and results in all over caramelization that you don't get with roasted whole beets. By the time you're finished prepping the rest of the salad, the beets will be done.

Provided by Melissa Clark

Categories     weekday, salads and dressings, appetizer

Time 1h15m

Yield 6 appetizer-size servings

Number Of Ingredients 12

2 pounds red beets, peeled, cut into 1/2-inch cubes
1/2 cup (8 tablespoons) extra virgin olive oil
2 1/2 tablespoons red wine vinegar
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
2 teaspoons chopped fresh tarragon
1 head radicchio, cut into bite-size pieces (about 4 cups)
1 large head endive, cut into bite-size pieces (about 2 cups)
1/2 cup chopped fresh parsley
4 ounces bucheron or other goat cheese, cut into cubes
2/3 cup shelled, toasted pistachios, coarsely chopped

Steps:

  • Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
  • In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
  • With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
  • Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 29 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 370 milligrams, Sugar 11 grams

LETTUCE, RADICCHIO AND GOAT CHEESE SALAD



Lettuce, Radicchio and Goat Cheese Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon finely chopped garlic
5 tablespoons olive oil
Salt and freshly ground pepper to taste
3 cups lettuce, washed and dried
2 cups radicchio, washed and dried
1/4 pound goat cheese, crumbled

Steps:

  • To make the dressing, place mustard in bowl and add vinegar and garlic. Start beating with wire whisk and add oil slowly, then salt and pepper to taste. Blend well.
  • Add the lettuce, radicchio and cheese, toss well and serve.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 23 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 279 milligrams, Sugar 1 gram, TransFat 0 grams

RADICCHIO SALAD WITH CHOPPED-LEMON DRESSING



Radicchio Salad with Chopped-Lemon Dressing image

Finely chopped lemon mixed with grainy mustard, sugar, and olive oil makes a stellar dressing for this radicchio-and-mint salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 7

1 head radicchio (10 ounces), broken into individual leaves
1 small lemon
1 teaspoon whole-grain mustard
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup packed fresh mint leaves

Steps:

  • Tear radicchio into bite-size pieces; soak in ice water 20 to 30 minutes. Drain well and spin dry.
  • Meanwhile, using a sharp knife, remove peel and pith from lemon. Quarter lemon lengthwise and discard center membrane and seeds; finely chop. Place in a large bowl, and stir in mustard,sugar, and oil to combine. Season with salt and pepper. Toss radicchio and mint with dressing, season with salt and pepper, and serve.

RADICCHIO, GOAT CHEESE, AND RAISIN SALAD



Radicchio, Goat Cheese, and Raisin Salad image

This quick salad delivers a lot of flavor. The radicchio has a touch of bitterness, but the raisins bring in the sweet element, and the goat cheese the creamy complexity. It is a great appetizer, or can be a main course.

Yield serves 6

Number Of Ingredients 6

3/4 cup golden raisins
3 tablespoons balsamic vinegar
2 pounds radicchio, cut into 1-inch shreds
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 pound fresh goat cheese (or Gorgonzola-dolce, or sweet, is best)

Steps:

  • Put the raisins in a small bowl, and pour the vinegar over them. Let soak for 15 minutes.
  • Pour the raisins and vinegar over the shredded radicchio in a large serving bowl. Drizzle with the olive oil, and season with the salt. Toss well to coat the salad with the dressing. Crumble the goat cheese into chunks over the salad, and gently toss again to distribute the cheese, taking care to keep it in chunks.

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