Best 4 Frisée Radicchio And Mixed Green Salad With Shrimp And Mushrooms Recipes

**Title: Delightful Flavors: A Journey Through the Frisee Radicchio and Mixed Green Salad with Shrimp and Mushrooms**

Embark on a culinary adventure with the Frisee Radicchio and Mixed Green Salad with Shrimp and Mushrooms, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the crisp texture of frisee and radicchio with the tenderness of mixed greens, succulent shrimp, and savory mushrooms.

The salad is dressed in a tangy vinaigrette, highlighting the natural flavors of the ingredients. The shrimp, cooked to perfection, adds a delicate sweetness, while the mushrooms provide a rich and earthy depth. The salad is not only visually appealing but also a nutritional powerhouse, packed with essential vitamins, minerals, and antioxidants.

In this article, we present you with two variations of this delightful salad. The first recipe features a classic vinaigrette dressing, while the second introduces a creamy avocado dressing for a more indulgent experience. Both dressings complement the salad beautifully, offering different taste profiles to suit your preferences.

Whether you're looking for a light and healthy lunch or an impressive dish to serve at your next gathering, this Frisee Radicchio and Mixed Green Salad with Shrimp and Mushrooms is sure to be a hit. So, gather your ingredients, prepare your taste buds, and let's dive into the recipes!

Here are our top 4 tried and tested recipes!

RADICCHIO, FRISéE, AND ARTICHOKE SALAD

Radicchio, Frisée, and Artichoke Salad image

Categories Salad Leafy Green No-Cook Vegetarian Lemon Artichoke Vegan Endive Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 lemon, halved
4 large artichokes (3/4 lb each)
1/2 lb frisée (French curly endive), coarse stems discarded and leaves torn into bite-size pieces
3/4 lb radicchio, trimmed, halved lengthwise, and thinly sliced crosswise
5 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons white-wine vinegar
Special equipment: a Japanese Benriner * or other adjustable-blade slicer

Steps:

Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water. Repeat with remaining artichokes.
Just before serving, slice artichokes paper-thin crosswise with slicer. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.

SHRIMP AND LATIN FRISéE SALAD

Shrimp and Latin Frisée Salad image

Don't let this elegant Shrimp and Latin Frisée Salad fool you. It's a powerhouse of flavors, including Worcestershire sauce, jalapeño peppers and cilantro.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

Ingredients

16 uncooked jumbo shrimp (about 1 lb.), peeled with tails left on, deveined
3/4 cup olive oil
3 Tbsp. LEA & PERRINS Worcestershire Sauce
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped green jalapeño peppers
Zest from 1 lime
1 lb. baby frisée
1/2 cup fresh cilantro leaves
1/4 cup chopped red onions
1/4 cup each thin green and red jalapeño pepper slices
3 Tbsp. finely chopped shallots
1/4 tsp. ground black pepper
1/2 cup guacamole
1/2 cup tomatillo salsa

Steps:

Thread 2 shrimp onto each of 8 small skewers; place in shallow dish. Mix next 5 ingredients until blended. Reserve 1/2 cup oil mixture for later use. Pour remaining oil mixture over shrimp. Refrigerate 1 hour to marinate, turning occasionally.
Heat grill to medium heat. Remove shrimp skewers from marinade; discard marinade. Grill shrimp 5 min. on each side or until shrimp turn pink.
Toss frisée with cilantro leaves, onions and sliced peppers in large bowl.
Add shallots and black pepper to reserved oil mixture; mix well. Pour over frisée mixture; toss lightly. Top with shrimp.
Serve topped with guacamole and salsa.

Nutrition Facts : Calories 280, Fat 23 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

FRISEE AND RADICCHIO SALAD

Frisee and Radicchio Salad image

The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 6

Ingredients

1 large head frisee (about 14 ounces), trimmed
1 small head radicchio (about 10 ounces), halved and sliced crosswise into 1/4-inch strips
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil

Steps:

Tear the frisee into bite-size pieces, and place in a large bowl with the radicchio; set aside.
Whisk together vinegar and mustard in a small bowl. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, drizzle vinaigrette over salad; toss gently.

FRISEE SALAD WITH PISTACHIOS AND DIJON VINAIGRETTE

Frisee Salad with Pistachios and Dijon Vinaigrette image

A crisp green salad is always a good idea. Here, two pleasantly bitter chicories -- frisee and radicchio -- are tossed with aromatic tarragon, crunchy pistachios, and a bright lemon-Dijon dressing.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 9

Ingredients

12 ounces frisee (1 to 2 bunches), stems trimmed, leaves torn into 3-inch pieces (about 15 cups)
1/2 small head radicchio, preferably Treviso, cored and thinly sliced (about 3 cups)
2 tablespoons fresh tarragon leaves, plus tarragon flowers (optional)
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup shelled raw pistachios

Steps:

Combine frisee, radicchio, and tarragon leaves in a serving bowl. In a small bowl, whisk together mustard, lemon juice, and sugar. Slowly whisk in oil; season with salt and pepper. Drizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve.

Tips:

Use fresh, high-quality ingredients for the best flavor and texture.
Wash and dry the salad greens thoroughly before assembling the salad to prevent dilution of the dressing.
If the radicchio is too bitter for your taste, soak it in cold water for 30 minutes before using.
Cook the shrimp and mushrooms until they are tender but not overcooked to maintain their flavor and texture.
Use a light hand when dressing the salad to prevent it from becoming soggy.
Serve the salad immediately after assembling to enjoy the freshest flavors and textures.

Conclusion:

This frisee, radicchio, and mixed green salad with shrimp and mushrooms is a delicious and healthy meal that is perfect for lunch or dinner. The combination of flavors and textures in this salad is sure to please everyone at the table. With its vibrant colors and fresh ingredients, this salad is also a beautiful dish to serve at a party or potluck. Give this recipe a try today and enjoy a delicious and satisfying meal!