Best 3 Arugula And Radicchio Salad Recipes
Arugula and radicchio salad is a delicious and healthy dish that is perfect for any occasion. With its peppery flavor and vibrant colors, arugula adds a unique touch to any salad. Radicchio, with its slightly bitter taste, provides a nice contrast to the arugula. This salad is also packed with nutrients, making it a great choice for a healthy meal. Whether you're looking for a light lunch or a side dish for dinner, arugula and radicchio salad is sure to please.
Here are our top 3 tried and tested recipes!
ARUGULA, RADICCHIO AND PARMESAN SALAD
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.
TRI-COLOR SALAD (ARUGULA, RADICCHIO, AND FENNEL SALAD)
This festive green, white, and red salad complements any Italian meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
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.
RADICCHIO AND ARUGULA SALAD WITH DATES, HAZELNUTS, AND FETA
Provided by Joanne Weir
Categories Salad Side Christmas Vegetarian Quick & Easy High Fiber Feta Date Arugula Fall Healthy Hazelnut Christmas Eve Radicchio Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
- Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.
Tips:
- To make the arugula and radicchio salad, start by washing and drying the arugula and radicchio. Then, slice the radicchio into thin strips and chop the arugula roughly.
- Next, make the dressing by whisking together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Once the dressing is made, add the arugula and radicchio to a large bowl and toss to coat.
- Finally, top the salad with the crumbled goat cheese and walnuts and serve immediately.
- To make the grilled shrimp, start by deveining and cleaning the shrimp. Then, toss the shrimp in a bowl with the olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
- Next, heat a grill or grill pan over medium heat and cook the shrimp for 2-3 minutes per side, or until they are pink and cooked through.
- Once the shrimp are cooked, add them to the arugula and radicchio salad and serve immediately.
Conclusion:
The arugula and radicchio salad with grilled shrimp is a delicious and healthy meal that is perfect for a summer lunch or dinner. The salad is light and refreshing, and the grilled shrimp add a savory and flavorful touch. This salad is also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium.
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