Best Radicchio Salad With Sourdough Dressing Recipes

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

Time 25m

Number Of Ingredients 7

Ingredients

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, PEAR AND ARUGULA SALAD

Radicchio, Pear and Arugula Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 teaspoon whole grain mustard, such as Grey Poupon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 3/4-inch-thick slices country-style sourdough bread
1/4 cup extra-virgin olive oil
1/4 cup extra-virgin olive oil
2 tablespoons dry white wine, such as pinot grigio
2 tablespoons honey
Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
3/4 cup chopped walnuts, toasted* see Cook's Note
One 2-ounce chunk Parmesan
Kosher salt and freshly ground black pepper

Steps:

For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

Nutrition Facts : Calories 496 calorie, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 657 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams, Sugar 14 grams

RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE

Radicchio Salad With Anchovy Vinaigrette image

Salt is the best way to tame a bitter flavor, and so a radicchio salad benefits from a dressing that tilts toward saltiness. It does not matter which type of radicchio you use - the common tight round head, clusters of white stems with burgundy leaves, or maroon-trimmed endives to name a few - they all deliver some bitterness. The vinaigrette here is bolstered with anchovies and capers.

Provided by Florence Fabricant

Categories dinner, lunch, quick, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 anchovies in oil, drained
2 tablespoons white wine vinegar or Champagne vinegar
6 tablespoons fragrant extra-virgin olive oil
1 tablespoon capers in brine or vinegar, drained (do not use salt-packed)
Ground black pepper
1/3 cup finely chopped red onion
1 ripe but firm chilled avocado, peeled and diced (optional)
12 to 14 ounces radicchio (5 red-leaf endives, 3 long Treviso or 1 large round radicchio di Chioggia, or a mixture), cored and cut in 1/2-inch-wide slivers

Steps:

Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 145 milligrams, Sugar 1 gram