Frisée radicchio and mixed green salad with shrimp and mushrooms is an exquisite dish that tantalizes the taste buds with its vibrant flavors and textures. This salad combines the peppery bite of frisée and radicchio with the delicate sweetness of mixed greens, creating a harmonious balance of flavors. Succulent shrimp and earthy mushrooms add a savory dimension to the salad, while a tangy dressing ties all the elements together. Whether served as a light lunch or a flavorful side dish, this salad will surely impress your palate with its delightful medley of ingredients.
Here are our top 6 tried and tested recipes!
FRISéE AND WILD MUSHROOM SALAD WITH POACHED EGG
Provided by Suzanne Tracht
Categories Salad Egg Mushroom Appetizer Poach Sauté Passover Vegetarian High Fiber Dinner Radish Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Place mushrooms in large bowl. Toss with 4 tablespoons oil. Scatter mushrooms on rimmed baking sheet. Sprinkle with coarse salt and pepper. Roast until tender, stirring occasionally, 25 to 30 minutes. Cool up to 2 hours.
- Place large bowl of cool water near stovetop. Pour additional water into large skillet to reach depth of 2 inches. Add 1 tablespoon lemon juice and generous sprinkling of coarse salt to skillet. Bring water to simmer over medium heat. Crack eggs, 1 at a time, into water (whites may spread). Simmer until whites are cooked through and yolks are still soft, occasionally spooning water over, about 3 minutes.
- Using slotted spoon, transfer eggs to bowl of cool water. Reserve skillet with poaching water. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Bring reserved skillet of water to simmer. Rewarm eggs 1 minute.
- Whisk remaining 2 tablespoons oil and 2 tablespoons lemon juice in another large bowl to blend. Season dressing to taste with coarse salt and pepper. Add frisée, radishes, and mushrooms and toss to coat. Divide salad among plates. Top each salad with poached egg and serve.
FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE
Provided by Gina Marie Miraglia Eriquez
Categories Salad Mustard Side No-Cook Easter Vegetarian Quick & Easy Pine Nut Fennel Healthy Vegan Lettuce Radicchio Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F with rack in middle.
- Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
- Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
- Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
- Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.
GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Salad Leafy Green Mustard Appetizer Side Vegetarian Quick & Easy Lunch Salad Dressing Radish Healthy Low Cholesterol Anniversary Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- For the dressing:
- In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
- Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
- For the salad:
- Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.
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.
SHRIMP AND LATIN FRISéE SALAD
Don't let this elegant Shrimp and Latin Frisée Salad fool you. It's a powerhouse of flavors, including Worcestershire sauce, jalapeño peppers and cilantro.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Thread 2 shrimp onto each of 8 small skewers; place in shallow dish. Mix next 5 ingredients until blended. Reserve 1/2 cup oil mixture for later use. Pour remaining oil mixture over shrimp. Refrigerate 1 hour to marinate, turning occasionally.
- Heat grill to medium heat. Remove shrimp skewers from marinade; discard marinade. Grill shrimp 5 min. on each side or until shrimp turn pink.
- Toss frisée with cilantro leaves, onions and sliced peppers in large bowl.
- Add shallots and black pepper to reserved oil mixture; mix well. Pour over frisée mixture; toss lightly. Top with shrimp.
- Serve topped with guacamole and salsa.
Nutrition Facts : Calories 280, Fat 23 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
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.
Helpful Advice
- Freshly shucked shrimp is best for this recipe.
- If you can't find fresh shrimp, use frozen, thawed shrimp.
- Be sure to devein and clean the shrimp before cooking.
- Mushrooms can be sautéed in a little bit of butter or olive oil until they are golden brown.
- Mixed greens can be a combination of lettuce, arugula, spinach, and watercress.
- Frisee radic Checkerio is a bitter green that can be added to the salad for a peppery taste.
- Shrimp and mushroom salad can be served as a main course or a side dish.
- It can also be served as a sandwich or wrap.
Scrumptuous Ending
In this article, we've presented an appetizing recipe for a mixed green, shrimp, and mushroom combination. Each component of this medley contributes to a harmonious medley of flavors and textures. The sweet, succulent shrimp, perfectly complemented by the earthiness of the sautéed mushrooms, offers a delightful union. The frisee radicсhio lends a peppery note, while the greens add a crisp freshness.
Whether prepared as a main course, a side, or a convenient sandwich or grilled tortilla, this delightful mélange is certain to please the palate. Its vibrant colors and medley of flavors make it an enticing dish. We hope you enjoy this recipe and include it in your future culinary repertoire!
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