Escarole And Radicchio Salad Recipes

Steps:

• For the dressing: To the pitcher of a high-speed blender add the raspberries, olive oil, Dijon mustard, vinegar and salt. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside.
• In a large bowl, toss together the radicchio, escarole, fennel and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuces it may take all the dressing. Divide the salad among 4 salad bowls and top evenly with the olives, sesame seeds and raspberries.

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
• Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
• Do Ahead
• Pecans can be toasted 1 day ahead. Store airtight at room temperature.

Steps:

• Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
• In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
• Grate more Parmesan on top and serve.

Steps:

• In a large bowl toss together the escarole and the radicchio. In a blender blend together the vinegar, the aniseed, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. Drizzle the dressing over the greens and toss the salad well.

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
• Combine the escarole and radicchio in a serving bowl. Set aside.
• Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
• Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.

Steps:

• Preheat oven to 400 degrees with 1 rack in the middle position and 1 rack immediately below it. Toss radicchio and escarole with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on a rimmed baking sheet.
• Toss pears with 1 teaspoon oil, 2 teaspoonsthyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on another rimmed baking sheet.
• Roast radicchio mixture on bottom rackuntil tender, about 25 minutes, and pears onmiddle rack until tender, about 40 minutes.
• Meanwhile, bring water to a boil in a mediumsaucepan. Add barley. Simmer, covered,until tender, 22 to 25 minutes.
• Whisk vinegar with remaining tablespoon oil and teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Drain barley, stir into vinaigrette.
• Mound Parmesan onto a baking sheetlined with parchment or a nonstick bakingmat, and spread into a 6-inch circle.
• Transfer radicchio-escarole mixture tobowl with barley. Cover with plastic wrap tokeep warm and to allow radicchio to wilt.As pears continue to cook, bake Parmesanon bottom oven rack until deep goldenbrown, 9 to 11 minutes.
• Toss pears with barley. Divide salad among4 plates. Break Parmesan crisp into pieces;place on top of each salad. Serve warm.