Best Tri Color Salad Arugula Radicchio And Fennel Salad Recipes

Tri Colore Salad with Fennel image

Provided by Rachael Ray : Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 8

2 bulbs endive, trimmed and sliced
2 hearts romaine, trimmed and chopped
2 radicchio, cored and sliced
1 large bulb fennel and a few fronds ? fronds chopped, fennel cored and thinly sliced
1 navel orange
1 small shallot, finely chopped
3 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it

Steps:

Combine all the lettuces in a large salad bowl. Place fennel fronds in a small bowl. Zest the orange over the fronds and add the shallot. Add the vinegar to the shallots and let stand 10 minutes. Peel the orange and chop it. Add the sliced fennel and oranges to the salad. Whisk extra-virgin olive oil into dressing to combine. Dress salad, toss and season with salt and pepper, to taste.

Tricolor Salad image

Provided by Martha Stewart

Number Of Ingredients 8

1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 endive, thinly sliced crosswise
1/2 head radicchio, cut in half and thinly sliced
2 cups loosley packed arugula

Steps:

Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.

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

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.

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

Provided by Martha Stewart

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.