Best 5 Radicchio Salad With Chopped Lemon Dressing Recipes
Radicchio salad with chopped lemon dressing is an explosion of flavor and texture. The bitterness of the radicchio is perfectly balanced by the sweetness of the lemon dressing, and the crunch of the chopped lemon adds a refreshing touch. This salad is a great way to start a meal or as a light lunch. It is also a great way to use up any leftover radicchio you may have.
Let's cook with our recipes!
RADICCHIO SALAD WITH CHOPPED-LEMON DRESSING
Finely chopped lemon mixed with grainy mustard, sugar, and olive oil makes a stellar dressing for this radicchio-and-mint salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Tear radicchio into bite-size pieces; soak in ice water 20 to 30 minutes. Drain well and spin dry.
- Meanwhile, using a sharp knife, remove peel and pith from lemon. Quarter lemon lengthwise and discard center membrane and seeds; finely chop. Place in a large bowl, and stir in mustard,sugar, and oil to combine. Season with salt and pepper. Toss radicchio and mint with dressing, season with salt and pepper, and serve.
RADICCHIO AND CITRUS SALAD WITH PRESERVED LEMON
This puréed lemon dressing-with olive oil, miso, and honey-is the ideal base note for a salad of pleasantly bitter radicchio, endive, and sweet oranges.
Provided by Chris Morocco
Categories Bon Appétit Citrus Salad Winter Radicchio Lemon Hazelnut Anchovy Endive Orange Wheat/Gluten-Free Side
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preserved-Lemon Purée:
- Purée preserved lemon, miso, oil, honey, and lemon juice in a blender until smooth; season with salt.
- Salad and assembly:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then cut in two.
- Chop anchovies and garlic on a cutting board. Sprinkle lightly with salt and mash to a paste with the side of a chef's knife. Mix in a large bowl with oil and lemon juice; season dressing with salt and pepper. Add radicchio, endive, and Meyer lemon and toss to coat; taste and season with more salt and pepper as needed. Add orange rounds and half of hazelnuts; toss once to combine.
- Spread half of preserved-lemon purée onto a large platter (save remaining purée and use as a sandwich spread or a dressing for roasted vegetables). Top with salad; scatter remaining hazelnuts.
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
GRILLED RADICCHIO SALAD WITH LEMON VINAIGRETTE
Categories Salad Bean Citrus Leafy Green Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For vinaigrette:
- Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)
- For salad:
- Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
- *Available at Italian markets, specialty foods stores, and some supermarkets.
MEYER LEMON-RADICCHIO SALAD
Vidalia onions and Meyer lemons give this salad a surprising sweetness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Chop lemon into 1/2-inch pieces and remove seeds. In a medium bowl, toss with onion, parsley, chickpeas, radicchio, feta, lemon juice, and olive oil. Season with salt and pepper. Toss to coat. Serve immediately.
Nutrition Facts : Calories 215 g, Cholesterol 6 g, Fat 9 g, Fiber 7 g, Protein 8 g
Tips:
- Choose the right radicchio. Look for heads that are firm and have deep red leaves. Avoid any heads that are wilted or have brown spots.
- Wash the radicchio thoroughly. Rinse the radicchio under cold water and pat it dry with paper towels. This will help to remove any dirt or debris.
- Use a sharp knife to slice the radicchio. This will help to prevent the leaves from tearing.
- Add other ingredients to your salad. Some good options include crumbled bacon, chopped walnuts, or shaved Parmesan cheese.
- Make the lemon dressing ahead of time. This will give the flavors time to meld together.
- Serve the salad immediately. Radicchio salad is best when it is fresh.
Conclusion:
Radicchio salad is a delicious and healthy way to enjoy this bitter green. It is easy to make and can be customized to your liking. With its vibrant color and unique flavor, radicchio salad is sure to impress your friends and family. So next time you are looking for a new salad recipe, give radicchio salad a try. You won't be disappointed!
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