Best Radicchio Slaw With Green Beans And Cauliflower Recipes

Radicchio Slaw image

Provided by Michael Chiarello : Food Network

Time 24m

Yield 8 servings

Number Of Ingredients 9

2 teaspoons fennel seeds
3 tablespoons honey
3 tablespoons cider vinegar
Gray salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 to 3 romaine lettuce hearts, torn
2 to 3 medium heads radicchio, torn
1 large head cabbage, shredded
1 bunch watercress, trimmed of large stems

Steps:

Prepare the dressing by placing the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin.
In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season, to taste.
Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.

Radicchio Slaw image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 41m

Yield 8 servings

Number Of Ingredients 9

2 to 3 Romaine lettuce hearts
2 to 3 medium heads raddichio
1 large head cabbage, shredded
2 teaspoons fennel seeds
3 tablespoons honey
3 tablespoons Champagne vinegar
1/2 cup extra-virgin olive oil
Gray salt and freshly ground black pepper
1 bunch watercress, trimmed of large stems

Steps:

Put Romaine hearts and radicchio in a bowl of ice water, soak for 20 minutes, and drain. Add more fresh water and soak for an additional 20 minutes (this removes bitterness). Drain, dry and set aside.
For the dressing:
Place the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds in a mortar and pestle or seal in a plastic bag and roll with a rolling pin.
In a saucepan, place the honey, champagne vinegar and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season with salt and pepper.
Place the radicchio, cabbage and watercress into a bowl. Add dressing while warm and toss well. Serve immediately.

Roasted Green Beans and Radicchio with Garlic image

Yield Makes 12 servings

Number Of Ingredients 6

3 pounds green beans, trimmed
12 garlic cloves, smashed
2 tablespoons extra-virgin olive oil
Pinch of dried crushed red pepper
2 medium heads of radicchio, quartered, cored, cut into 1/2-inch-wide strips
2 tablespoons balsamic vinegar

Steps:

Position 2 racks in center of oven; preheat to 450°F. Divide green beans and garlic between 2 heavy large rimmed baking sheets, spreading in single layer. Drizzle with olive oil; sprinkle with salt and crushed red pepper. Roast until green beans begin to brown, about 15 minutes. Divide radicchio and vinegar between sheets; toss. Continue roasting until vegetables are tender and browned in spots, about 10 minutes. Season to taste with salt and pepper.

Roasted Cauliflower and Radicchio Salad image

Yield Makes 8 to 10 servings

Number Of Ingredients 10

1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)
1/2 cup plus 1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup white-wine vinegar
1 1/2 tablespoons finely chopped shallot
2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips
1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips
1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

Steps:

Put oven rack in middle position and preheat oven to 450°F.
Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.
Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.