Best 7 Arugula Radicchio And Parmesan Salad Recipes
Arugula radicchio and parmesan salad is a classic Italian dish that combines the peppery bite of arugula, the slightly bitter flavor of radicchio, and the salty richness of parmesan cheese. This salad is a great way to highlight the flavors of fresh, seasonal produce and is a perfect dish to serve as an appetizer or side salad. The combination of arugula, radicchio, and parmesan cheese is a classic for a reason: the peppery arugula and bitter radicchio are perfectly balanced by the salty parmesan cheese, creating a salad that is both flavorful and refreshing.
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STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS
The best part of this salad is the edible bowl it's served in. Parmesan cheese becomes crispy after it's baked and an upside-down muffin pan is the perfect pan for creating the edible cups. If you don't plan to serve the salad right away, leave the salad undressed and the cups unfilled so they don't become soggy.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
- Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
- Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.
RADICCHIO, PEAR AND ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
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
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
ARUGULA SALAD WITH SHAVED PARMESAN
Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.
Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
CHOPPED ARUGULA, RADICCHIO, AND PARSLEY SALAD
Steps:
- Combine radicchio, arugula, and parsley in a bowl. Drizzle with oil, then sprinkle with lemon juice and black-olive seasoning. Toss to combine, season with salt and pepper, and serve immediately.
WILD ROCKET (ARUGULA) AND PARMESAN SALAD
Quick, easy, healthy, looks like the salad dishes you'd find in an upscale restaurant. You can serve it as a salad before the meal or on the plate with the meal.
Provided by HDN
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste.
- Sprinkle salad with Parmesan cheese shavings and toss again to serve.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 3.7 g, Cholesterol 3.6 mg, Fat 3.2 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 105.7 mg, Sugar 1.8 g
ARUGULA AND RADICCHIO SALAD
Provided by Marian Burros
Categories easy, quick, weekday, salads and dressings, side dish
Time 15m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Wash, dry and trim stems from arugula. Wash, dry and break radicchio into bite-size pieces.
- Whisk oil and vinegar together. Stir in arugula and radicchio, mixing to coat leaves well.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 3 grams
Tips:
- Choose fresh, tender arugula and radicchio with vibrant colors for the best flavor and texture.
- To remove any bitterness from the radicchio, soak it in cold water for 15-30 minutes before using.
- Use a sharp knife to thinly slice the radicchio to make it more tender and easier to eat.
- Toast the walnuts in a dry skillet over medium heat until fragrant and slightly browned, about 5 minutes. This will enhance their flavor and add a nice crunch to the salad.
- Use a light hand when drizzling the salad with olive oil and balsamic vinegar to avoid overpowering the delicate flavors of the arugula and radicchio.
- Shave the Parmesan cheese into thin ribbons using a vegetable peeler for an elegant presentation.
Conclusion:
Arugula, radicchio, and Parmesan salad is a simple yet flavorful dish that is perfect for any occasion. With its vibrant colors, contrasting textures, and delicious combination of flavors, this salad is sure to impress your guests. It is also a healthy and nutritious choice, packed with essential vitamins, minerals, and antioxidants. The bitterness of the radicchio is perfectly balanced by the sweetness of the balsamic vinegar and the nutty flavor of the toasted walnuts. The Parmesan cheese adds a touch of richness and saltiness that brings all the flavors together. This salad is easy to make and can be prepared in just a few minutes, making it a great option for busy weeknights or quick lunches. Whether you are serving it as a side dish or a main course, this arugula, radicchio, and Parmesan salad is sure to be a hit.
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