Best 6 Cantaloupe And Radicchio Salad Recipes
Cantaloupe and radicchio salad is a refreshing and flavorful dish that is perfect for a light lunch or summer picnic. The sweet and juicy cantaloupe pairs perfectly with the bitter and peppery radicchio, creating a salad that is both complex and refreshing. This salad is also very versatile and can easily be adapted to your own taste preferences. For example, you can add other fruits or vegetables, such as oranges, berries, or arugula. You can also change the dressing to suit your tastes. Here are some tips for making the best cantaloupe and radicchio salad:
Here are our top 6 tried and tested recipes!
AVOCADO AND CANTALOUPE SALAD WITH CREAMY FRENCH DRESSING
This is a yummy and easy salad. I used to love grapefruit and avocado salad, but can't eat grapefruit anymore and cantaloupe is a lovely substitute!
Provided by nancy
Categories Salad Green Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy.
- Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 18.4 g, Fat 55.6 g, Fiber 5.9 g, Protein 5.2 g, SaturatedFat 8 g, Sodium 178.9 mg, Sugar 10.6 g
CANTALOUPE SALAD
This salad, with its fresh-tasting dressing, is great with most any meal.-Charlotte Baillargeon, Hinsdale, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut six rings, about 1/2 in. wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe. In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut.
Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.
RADICCHIO, FRISéE, AND ARTICHOKE SALAD
Categories Salad Leafy Green No-Cook Vegetarian Lemon Artichoke Vegan Endive Gourmet
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
- Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
- Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water. Repeat with remaining artichokes.
- Just before serving, slice artichokes paper-thin crosswise with slicer. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.
ROASTED CAULIFLOWER AND RADICCHIO SALAD
Yield Makes 8 to 10 servings
Number Of Ingredients 10
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.
FRISEE AND RADICCHIO SALAD
The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Tear the frisee into bite-size pieces, and place in a large bowl with the radicchio; set aside.
- Whisk together vinegar and mustard in a small bowl. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, drizzle vinaigrette over salad; toss gently.
GRILLED RADICCHIO AND CANTALOUPE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the Lemon-Lime Dressing: Add the yogurt, lemon and lime zest and juice and the honey to a small bowl. Whisk together well and season to taste with salt and pepper. Reserve in the fridge if not using right away.
- For the Salad: Preheat an outdoor grill to medium. Place the cantaloupe and radicchio on baking sheets and brush with the olive oil. Sprinkle with salt and pepper. Place the cantaloupe and radicchio on the grill (you may have to do this in batches) and grill the cantaloupe until you see grill marks, 1 to 2 minutes a side. Grill the radicchio until soft and browned on the outside, 2 to 3 minutes per side. Cut the cantaloupe into cubes.
- Arrange a bed of baby arugula on a platter, top with the grilled cantaloupe and radicchio and drizzle with the dressing.
Tips:
- Selecting the Best Ingredients: Choose firm, ripe cantaloupe with a deep orange color. Look for radicchio with deep red leaves and no signs of wilting.
- Preparing the Ingredients: Cut the cantaloupe into small cubes or balls using a melon baller. Thinly slice the radicchio and wash the arugula thoroughly.
- Creating a Flavorful Dressing: Whisk together olive oil, honey, lemon juice, salt, and pepper to create a simple yet delicious dressing that complements the flavors of the salad.
- Adding Optional Ingredients: Feel free to incorporate other ingredients like crumbled feta or goat cheese, toasted nuts (such as almonds or walnuts), or even thinly sliced prosciutto for an extra layer of flavor and texture.
- Serving Suggestions: Serve the salad immediately after assembling to maintain the freshness and crispness of the ingredients. Garnish with fresh herbs like mint or basil for an aromatic touch.
Conclusion:
This cantaloupe and radicchio salad offers a delightful combination of sweet, bitter, and tangy flavors. Its vibrant colors and textures make it a visually appealing dish that's perfect for any occasion. Whether you're looking for a refreshing side salad or a light lunch option, this salad is sure to impress with its unique blend of flavors and textures. The addition of honey and lemon juice in the dressing provides a perfect balance to the peppery arugula and slightly bitter radicchio, while the cantaloupe adds a refreshing sweetness. Experiment with different variations by adding other ingredients like roasted nuts, crumbled cheese, or grilled chicken for a more substantial salad. Enjoy this delicious and healthy salad as part of your next meal.
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