RADICCHIO, GOAT CHEESE, AND HAZELNUT SALAD
This blend of flavors, healthy fats and colorful radicchio makes for a wonderful salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.
Nutrition Facts : Calories 146 g, Fat 13 g, Protein 4 g
RADICCHIO, SPINACH, AND APRICOT SALAD WITH GOAT CHEESE
The sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Place apricots in a small bowl, and cover with boiling water; let stand 5 minutes. Drain, and pat dry with paper towels.
- Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper.
- Add apricots, radicchio, and spinach to bowl with dressing; toss to combine. Serve topped with goat cheese.
BAKED RADICCHIO AND HERBED GOAT CHEESE
Categories Cheese Herb Vegetable Appetizer Bake Vegetarian Goat Cheese Summer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place radicchio in large shallow baking dish. Arrange goat cheese over. Heat oil in heavy small saucepan over medium heat. Add garlic and sauté until golden, about 1 minute. Discard garlic. Add basil, marjoram and rosemary to oil. Season with pepper. Drizzle over goat cheese and radicchio. Bake until cheese begins to melt, about 15 minutes. Serve with bread slices.
LETTUCE, RADICCHIO AND GOAT CHEESE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To make the dressing, place mustard in bowl and add vinegar and garlic. Start beating with wire whisk and add oil slowly, then salt and pepper to taste. Blend well.
- Add the lettuce, radicchio and cheese, toss well and serve.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 23 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 279 milligrams, Sugar 1 gram, TransFat 0 grams
RADICCHIO, BLOOD ORANGE & GOAT CHEESE SALAD RECIPE - (4/5)
Provided by ltrodrigu
Number Of Ingredients 11
Steps:
- Make Vinaigrette: Pour vinegar into a small bowl. Whisk in oil and season with lemon juice and salt to taste. Supreme Oranges: Use a knife to trim top and bottom from fruit. Set fruit on end and, slicing from top to bottom following curve of fruit, cut away peel and pith. Release sections one at a time by inserting blade between membrane and flesh on either side and then removing loosened flesh. In a large bowl, combine orange supremes, mint, pistachios, pomegranate seeds, avocado and radicchio. Rewhisk vinaigrette and toss in just enough to coat leaves. Season with salt. Smear goat cheese across a serving platter or individual plates. Drizzle cheese with olive oil and season with salt. Arrange salad over cheese and garnish with extra torn mint.
RADICCHIO, GOAT CHEESE, AND RAISIN SALAD
This quick salad delivers a lot of flavor. The radicchio has a touch of bitterness, but the raisins bring in the sweet element, and the goat cheese the creamy complexity. It is a great appetizer, or can be a main course.
Yield serves 6
Number Of Ingredients 6
Steps:
- Put the raisins in a small bowl, and pour the vinegar over them. Let soak for 15 minutes.
- Pour the raisins and vinegar over the shredded radicchio in a large serving bowl. Drizzle with the olive oil, and season with the salt. Toss well to coat the salad with the dressing. Crumble the goat cheese into chunks over the salad, and gently toss again to distribute the cheese, taking care to keep it in chunks.
BEET AND RADICCHIO SALAD WITH GOAT CHEESE AND PISTACHIOS
Here's a hearty roasted beet salad that doesn't take hours to make. Cutting the beets up into small cubes shortens the cooking time and results in all over caramelization that you don't get with roasted whole beets. By the time you're finished prepping the rest of the salad, the beets will be done.
Provided by Melissa Clark
Categories weekday, salads and dressings, appetizer
Time 1h15m
Yield 6 appetizer-size servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
- In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
- With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
- Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 29 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 370 milligrams, Sugar 11 grams
PENNE WITH RADICCHIO AND GOAT CHEESE
I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has a bitter edge. Just before tossing with the cooked pasta I ladle in some cooking water from the pasta, which you should be careful not to over-salt, add the goat cheese and stir until it has melted. The result is irresistible. It will work just as well with other bitter greens like endive and dandelions, as well as with blanched greens like kale.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Quarter and core radicchio, then cut crosswise into 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
- Bring a large pot of water to a boil for the pasta and salt generously (but not too generously as you will add some of this water to the radicchio). Add pasta.
- Meanwhile, heat olive oil over medium heat in a large heavy skillet or wide saucepan and add garlic and red pepper flakes. As soon as it begins to sizzle and smell fragrant add radicchio, except for the 2 cups you set aside, and salt to taste. Stir together until radicchio has wilted, about 5 minutes.
- When pasta is just about ready, using a ladle transfer 1/2 cup of the pasta cooking water to pan with radicchio. Add goat cheese and stir together. Stir in radicchio you set aside. Drain pasta and add to pan with cooked radicchio and goat cheese. Add chives, toss together, and serve at once.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 666 milligrams, Sugar 3 grams
RADICCHIO, CURRANT AND GOAT CHEESE SALAD
Categories Salad Leafy Green Vegetarian High Fiber Healthy
Number Of Ingredients 5
Steps:
- 1. Make the vinaigrette: strain out the currants and use the vinegar for dressing: whisk black currant balsamic vinegar and salt together until salt is dissolved. Whisk in E.V.O.O. Add fresh chopped herbs. Taste for seasoning. 2. Mix the radicchio, walnuts and currants in the vinaigrette. Plate and garnish with crumbled goat cheese and lightly drizzled walnut oil.
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