Best 2 Radicchio And Apple Salad With Parmesan Crisps Recipes
Calling all salad lovers! Prepare to tantalize your taste buds with a symphony of flavors in the Radicchio and Apple Salad with Parmesan Crisps. This delightful dish combines the vibrant crunch of radicchio with the crisp sweetness of apples, offering a delightful contrast in textures. Accented with tangy goat cheese and a drizzle of balsamic vinegar, each bite is a perfect balance of sweet, savory, and tangy. And to elevate the experience, homemade Parmesan crisps add a touch of salty richness that ties all the elements together.
But that's not all! This article offers a treasure trove of additional salad recipes, each bursting with unique flavors and textures. Dive into the refreshing crunch of the Fennel and Orange Salad with Pistachios, where the anise flavor of fennel mingles with the citrusy burst of oranges. Or transport your taste buds to the Mediterranean with the Arugula Salad with Roasted Grapes and Pine Nuts, a delightful combination of peppery arugula, sweet roasted grapes, and nutty pine nuts. For a burst of umami, explore the Warm Mushroom and Bacon Salad with Arugula, where tender mushrooms and crispy bacon dance harmoniously atop a bed of peppery arugula. And if simplicity is your desire, the Spinach Salad with Warm Bacon Dressing offers a classic combination of crisp spinach, crispy bacon, and a tangy dressing that hits all the right notes.
With so many tantalizing options, this article is your ultimate guide to creating unforgettable salads that will impress your family and friends. Let's embark on a culinary journey and explore the world of flavors waiting to be discovered in these delectable salad recipes.
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.
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.
Tips:
- Select the right radicchio. Look for heads that are firm and have deep red or purple leaves. Avoid any heads that have brown or wilted leaves.
- Use a sharp knife to slice the radicchio. This will help to prevent the leaves from tearing.
- Don't overdress the salad. A light vinaigrette is all that is needed to enhance the flavors of the radicchio and apples.
- Garnish the salad with Parmesan crisps just before serving. This will help to keep the crisps from getting soggy.
Conclusion:
This radicchio and apple salad is a delicious and healthy way to enjoy these two seasonal ingredients. The combination of bitter radicchio, sweet apples, and salty Parmesan cheese is sure to please everyone at your table. The salad is also easy to make and can be ready in just 30 minutes. So next time you're looking for a light and refreshing salad, give this radicchio and apple salad a try.
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