ITALIAN SALAD WITH PARMESAN CRISPS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- For the Parmesan crisps: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place 6 tablespoon-size mounds of cheese on the parchment a few inches from one another; they will spread as they begin to melt. Bake until the cheese has completely melted, about 5 minutes. Carefully transfer the crisps to a baking rack to cool completely before assembling the salad.
- For the green olive dressing: Combine the olive oil, olives, lemon zest and juice, mustard, salt and pepper in a mason jar, twist the lid on tight and shake until emulsified.
- For the salad: On a large platter, layer the radicchio leaves with the arugula. Tuck in the citrus pieces. Give the dressing one more good shake and drizzle it over the salad. Garnish with the Parmesan crisps and serve.
ARUGULA, RADICCHIO AND PARMESAN SALAD
Steps:
- Place the arugula, radicchio and endive in a medium bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.
CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD
The true stars of this main course salad are the Parmesan fried eggs, which have lacy, golden edges that are almost fricolike in their crunch. As the runny yolks leak onto the radicchio and vegetables, they mix with the lemony dressing, making the whole salad creamy and rich. It's best to shred the Parmesan yourself, using the largest holes on your grater; the preground stuff is usually too fine. Then be sure to use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs; otherwise, they are liable to glue themselves onto a regular pan. And if you aren't an anchovy fan but still want to add a saline bite, a tablespoon of drained capers also works well.
Provided by Melissa Clark
Categories brunch, weekday, salads and dressings, vegetables, main course
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Fill a bowl with water and ice. Bring a small pot of salted water to a boil. Add peas and blanch for 1 minute. Drain the peas well and add to ice water to cool for a minute or two. Drain, pat dry, and halve the peas.
- Make the dressing: Combine lemon juice, garlic, salt, black pepper and red-pepper flakes in small mixing bowl. Whisk in olive oil, then taste and add more lemon juice or salt, or both, if needed. Set aside.
- Cook the eggs: Brush a thin layer of olive oil over the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
- Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat.
- Season eggs with salt and pepper to taste. While eggs are cooking, in a large mixing bowl, toss remaining 2 tablespoons Parmesan, snap peas, radicchio, olives, cherry tomatoes and cucumber with the dressing. Taste and add salt or lemon juice, if needed. To serve, spread radicchio salad on large serving platter and place eggs on top. Grind on more pepper and garnish with anchovy fillets if you'd like.
RADICCHIO SALAD WITH FRISEE AND APPLES
The other night I had the privilege of eating this amazing gluten free salad at Frasca, a fabulous restaurant in downtown Boulder. Their salad however, had salami, while mine, for a little hit of protein, contains walnuts. http://www.elanaspantry.com/radicchio-salad-with-frisse-and-apples/
Provided by Elanas Pantry
Categories Free Of...
Time 5m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1. In a large salad bowl, combine radicchio frisse and apple.
- 2. Drizzle salad with olive oil and vinegar and toss.
- 3. Toss walnuts over salad.
- 4. Serve.
Nutrition Facts : Calories 124.5, Fat 9.7, SaturatedFat 0.9, Sodium 14.8, Carbohydrate 8.9, Fiber 3.8, Sugar 4.1, Protein 3.1
RADICCHIO AND WATERCRESS SALAD WITH PARMESAN CURLS
Can be prepared in 45 minutes or less.
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a small bowl whisk together the vinegar, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking , and whisk the dressing until it is emulsified. In a large bowl toss together the watercress, the radicchio, and the scallions, pour the dressing over the salad greens, and toss the mixture well. Transfer the salad to a serving bowl and arrange the Parmesan curls on top.
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