Best Tossed Radicchio And Endive Recipes

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ARUGULA, RADICCHIO AND PARMESAN SALAD



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.

ROMAINE, RADICCHIO, AND ENDIVE SALAD



Romaine, Radicchio, and Endive Salad image

This salad holds up well when dressed, making it ideal for a party.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 9

1/2 loaf rustic bread
3 tablespoons plus 1/2 cup extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1/4 cup coarse-grain mustard
2 tablespoons finely chopped shallot
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
1/2 cup chopped fresh basil leaves
2 pounds mixed baby romaine, radicchio di Treviso, and Belgian endive (about 5 heads romaine, 3 heads radicchio, and 3 heads endive)
3 ounces Parmesan cheese, shaved into curls with a vegetable peeler

Steps:

  • Preheat oven to 400 degrees. Tear bread into bite-size pieces, and toss with 3 tablespoons oil. Season with salt and pepper. Bake on a rimmed baking sheet until golden brown, about 9 minutes.
  • Whisk together mustard, shallot, lemon juice, basil, and remaining 1/2 cup oil. Season with salt and pepper.
  • Trim core ends of salad greens. Cut romaine heads in half lengthwise, and radicchios and endives into quarters lengthwise. Place half the wedges on a platter, and drizzle with 1/4 cup dressing. Top with remaining wedges, and drizzle with another 1/4 cup dressing. Scatter with cheese and croutons, and serve remaining dressing on the side.

RADICCHIO AND ENDIVE SIDE DISH



Radicchio and Endive Side Dish image

Sauteed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

3 heads radicchio
3 heads endive
3 cloves of garlic
Extra-virgin olive oil
1 15.5 ounce can chickpeas or cannellini beans, drained and rinsed
3/4 cup walnuts

Steps:

  • Tear radicchio and endive leaves into bite-size pieces and rinse in a strainer. Shake out all of the water.
  • In a large skillet, saute 2 cloves of chopped garlic with about 2 tablespoons of oil. When garlic is beginning to slightly brown, throw in the radicchio and endive. Season with salt and pepper and drizzle with a bit more olive oil. Stir radicchio and endive and cook until softened, about 5 minutes. Stir occasionally to avoid browning too much.
  • Meanwhile in a smaller skillet, add remaining chopped garlic clove with a tablespoon of olive oil. As garlic browns, add chickpeas and the 3/4 cup of walnuts. Season with a little salt and pepper and a drop of olive oil and stir. Cook for 3 minutes, until chickpeas are heated through.
  • Pour radicchio and endive into a serving bowl. Then pour the chickpea/walnut mixture on top. Serve warm.

ENDIVE, RADICCHIO AND WALNUT SALAD



Endive, Radicchio and Walnut Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 Belgian endives (10 ounces), washed
1 small head radicchio (5 ounces), washed
2 carrots (6 ounces), peeled and shredded (1 1/2 cups)
1/2 cup walnut pieces
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons red wine vinegar
3 tablespoons virgin olive oil

Steps:

  • Cut 1 1/2 inches from the root end of the 2 endives and the radicchio head, and cut these root end pieces into 1/2-inch chunks. (You should have 3 about cups.) Reserve the pointed endive leaf tips and the radicchio leaves for use later in the recipe. Combine the root end chunks with the shredded carrot and nuts in a bowl.
  • Combine the dressing ingredients in a small bowl, then add the dressing to the endive and radicchio pieces, carrots, and nuts. Toss well.
  • Arrange the radicchio leaves attractively on four plates, and spoon the dressed mixture into the center of the leaves. Arrange the endive leaf tips so they stand, pointed tips up, next to one another all around the dressed salad. Serve immediately.

TOSSED RADICCHIO AND ENDIVE



Tossed Radicchio and Endive image

Categories     Endive     Radicchio

Yield serves 4

Number Of Ingredients 6

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

Steps:

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

QUICK RADICCHIO AND ENDIVE SALAD



Quick Radicchio and Endive Salad image

These two salad greens are on the bitter side and benefit from the honey in the dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

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.

ARUGULA, RADICCHIO AND ENDIVE SALAD



Arugula, Radicchio and Endive Salad image

Categories     Salad     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Arugula     Carrot     Healthy     Endive     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 6

3 bunches of arugula, cut crosswise into 1 1/2 pieces, washed well, and spun dry (about 12 cups)
1 medium head of radicchio, torn into bite-size pieces (about 3 cups)
4 Belgian endives, cut crosswise into 1 1/2-inch pieces and the leaves separated (about 4 cups)
1 carrot, shredded
1/4 cup olive oil, or to taste
1 tablespoon fresh lemon juice, or to taste

Steps:

  • In a salad bowl toss together the arugula, the radicchio, the endives, and the carrot. Drizzle the salad with the oil and toss it well. Drizzle the salad with the lemon juice, season it with salt and pepper, and toss it well.

RADICCHIO OR RED ENDIVE RISOTTO



Radicchio or Red Endive Risotto image

I've enjoyed this risotto in the Veneto region of Italy, where it's usually made with a long-leafed radicchio called treviso. Red Belgian endives have a similar bitter flavor. If you use red wine for this your risotto will have a reddish cast.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, one pot, appetizer, main course

Time 40m

Yield Serves four to six

Number Of Ingredients 10

2 quarts well seasoned chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion
1 1/2 cups arborio or carnaroli rice
1 to 2 garlic cloves (to taste), green shoots removed, minced
Freshly ground pepper to taste
1/2 cup red wine or dry white wine, such as pinot grigio or sauvignon blanc
2 medium heads radicchio or 4 or 5 purple Belgian endives, quartered, cored and cut crosswise in thin slivers
1/2 cup freshly grated Parmesan cheese (2 ounces)
2 tablespoons minced flat-leaf parsley

Steps:

  • Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned.
  • Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
  • Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the radicchio or endive, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 590 milligrams, Sugar 6 grams

ENDIVE AND RADICCHIO SALAD



Endive and Radicchio Salad image

Categories     Salad     Vegetarian     Quick & Easy     Fall     Winter     Endive     Gourmet

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.

TRUFFLED TOAST WITH RADICCHIO AND EGG



Truffled Toast with Radicchio and Egg image

Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.

Categories     Cheese     Dairy     Leafy Green     Poach     Quick & Easy     Gourmet     Breakfast     Egg     Truffle Oil     Brunch

Yield 4 servings

Number Of Ingredients 9

1 lb. radicchio (preferably di Treviso), cored and coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon distilled white vinegar
4 large eggs
4 (1/4-inch-thick) slices country-style bread, cut in half crosswise
4 teaspoons truffle butter
5 oz. thinly sliced Italian Fontina

Steps:

  • Preheat broiler.
  • Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
  • Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.
  • Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
  • Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.
  • Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.

ROASTED LETTUCE, RADICCHIO, AND ENDIVE



Roasted Lettuce, Radicchio, and Endive image

A Sicilian grandmother taught me to make roasted lettuces this way. I like it for a change from serving cold salad. It is healthy and delicious! Most people like it served with crunchy bread. This also works very well with omelets in the morning or for brunch. Leftovers can be easily re-heated in the microwave.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 6

Number Of Ingredients 13

2 heads radicchio, halved lengthwise
2 heads Belgian endive, halved lengthwise
1 head chicory (curly endive), halved lengthwise
1 head romaine lettuce, halved lengthwise
3 tablespoons olive oil, divided
¾ cup pitted Greek olives
½ cup capers
1 tablespoon dried oregano
1 ½ teaspoons ground thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground dried chile pepper
2 tablespoons grated Romano cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
  • Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top.
  • Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper in a small bowl to make spice mixture.
  • Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
  • Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes. Cut off kitchen string and sprinkle Romano cheese on top before serving.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 16.7 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 10.8 g, Protein 6.3 g, SaturatedFat 2.1 g, Sodium 1108.6 mg, Sugar 1.8 g

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