Best 3 Arugula Radicchio And Parmesan Salad Recipes
Arugula, radicchio, and Parmesan salad is a classic Italian dish that is both simple to prepare and bursting with flavor. The peppery arugula and bitter radicchio are balanced by the salty Parmesan cheese, while the balsamic vinaigrette dressing adds a touch of acidity and sweetness. This versatile salad can be served as a starter, a side dish, or even a light main course. It's also a great way to use up leftover arugula and radicchio.
This article features three variations on the classic arugula, radicchio, and Parmesan salad. The first recipe is a basic version of the salad, made with just five ingredients. The second recipe adds roasted pears and walnuts for a sweet and crunchy twist. The third recipe features grilled radicchio and goat cheese for a more savory flavor profile.
No matter which recipe you choose, you're sure to enjoy this delicious and healthy salad. It's a great way to get your daily dose of vegetables, and it's also a great way to impress your friends and family with your culinary skills.
## Recipes:
* **Classic Arugula, Radicchio, and Parmesan Salad:** This simple salad is made with just five ingredients: arugula, radicchio, Parmesan cheese, olive oil, and balsamic vinegar.
* **Roasted Pear and Walnut Arugula Salad:** This salad adds roasted pears and walnuts for a sweet and crunchy twist.
* **Grilled Radicchio and Goat Cheese Salad:** This salad features grilled radicchio and goat cheese for a more savory flavor profile.
RADICCHIO, PEAR AND ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
- For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.
Nutrition Facts : Calories 496 calorie, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 657 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams, Sugar 14 grams
ARUGULA AND RADICCHIO SALAD
Provided by Marian Burros
Categories easy, quick, weekday, salads and dressings, side dish
Time 15m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Wash, dry and trim stems from arugula. Wash, dry and break radicchio into bite-size pieces.
- Whisk oil and vinegar together. Stir in arugula and radicchio, mixing to coat leaves well.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 3 grams
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
Tips:
- For the best flavor, use fresh, young arugula and radicchio.
- If your arugula is peppery, you can blanch it in boiling water for a few seconds to mellow the flavor.
- To make the salad ahead of time, prepare the dressing and chop the arugula and radicchio. Store the salad ingredients separately in airtight containers in the refrigerator for up to 24 hours. When ready to serve, toss the salad with the dressing and top with the Parmesan cheese.
- This salad is also delicious with grilled chicken, shrimp, or salmon.
Conclusion:
Arugula Radicchio and Parmesan Salad is a simple but flavorful salad that is perfect for any occasion. It is easy to make and can be prepared ahead of time. This salad is also a good source of vitamins and minerals.
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