Best 9 Radish Mushroom And Endive Salad Recipes

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Indulge in a symphony of flavors with our exquisite radish, mushroom, and endive salad, a culinary masterpiece that tantalizes the taste buds. This vibrant salad features a harmonious blend of textures and colors, with crisp radishes, earthy mushrooms, and slightly bitter endive leaves taking center stage. Tossed in a zesty lemon-tahini dressing, this delightful dish offers a refreshing burst of citrus and a nutty richness.

This comprehensive article provides two variations of the salad to cater to diverse preferences. The first recipe, a vegan delight, showcases the natural flavors of the vegetables, while the second introduces succulent grilled chicken for a protein-packed option. Both versions are simple to prepare and promise a delightful culinary experience.

As you delve into this article, you'll discover a plethora of culinary inspiration. Learn how to select the freshest ingredients, ensuring the best possible flavor and texture. Explore the art of creating a perfectly balanced dressing, combining zesty lemon, creamy tahini, and a touch of sweetness. Discover the secrets of grilling chicken to achieve a tender and flavorful result.

With step-by-step instructions and helpful tips, this guide empowers you to recreate this delectable salad in the comfort of your own kitchen. Impress your family and friends with this vibrant and flavorful dish, perfect for a light lunch, a refreshing side, or a delightful appetizer. Let's embark on a culinary journey and savor the unique flavors of radish, mushroom, and endive salad.

Here are our top 9 tried and tested recipes!

RADISH, MUSHROOM, AND ENDIVE SALAD



Radish, Mushroom, and Endive Salad image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 8

1/2 teaspoon Dijon-style mustard
1 tablespoon red-wine vinegar
2 tablespoons extra-virgin olive oil
2 cups torn soft-leafed lettuce, rinsed and spun dry
3 radishes, trimmed and sliced thin
2 mushrooms, sliced thin
1 large Belgian endive, trimmed and cut crosswise into 1/4-inch slices
1 tablespoon minced fresh parsley leaves

Steps:

  • In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified. Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.

ARUGULA, RADICCHIO AND PARMESAN SALAD



Arugula, Radicchio and Parmesan Salad image

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

8 ounces baby arugula
1/2 head radicchio, sliced thin crosswise
1 endive, sliced thin crosswise
Lemon Vinaigrette:
1/3 cup freshly squeezed lemon juice
2/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound chunk of Italian Parmesan cheese

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.

RADISH MUSHROOM AND ENDIVE SALAD



Radish Mushroom and Endive Salad image

Make and share this Radish Mushroom and Endive Salad recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 teaspoon dijon-style mustard
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
2 cups torn soft-leafed lettuce, rinsed and spun dry
3 radishes, trimmed and sliced thin
2 mushrooms, sliced thin
1 large Belgian endive, trimmed and cut crosswise into 1/4-inch slices
1 tablespoon minced fresh parsley leaves

Steps:

  • In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified.
  • Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.

Nutrition Facts : Calories 87, Fat 7.1, SaturatedFat 1, Sodium 35.7, Carbohydrate 5.3, Fiber 4.4, Sugar 0.7, Protein 2.2

BROWN RICE SALAD WITH MUSHROOMS AND ENDIVE



Brown Rice Salad With Mushrooms and Endive image

Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s. It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers. I had sort of forgotten about it until I came across it again recently at Bob's Red Mill. I like its chewy texture and earthy flavor, both very similar to farro or wheatberries. Any hearty, toothsome grain works well in this salad, so I've given you a choice.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 2h

Yield Serves 6

Number Of Ingredients 19

1 cup pearl barley, brown rice or triticale
3 cups chicken stock, vegetable stock, or water for barley or triticale, 2 cups for brown rice
Salt to taste
1 tablespoon extra virgin olive oil
1/4 pound shiitakes, sliced
1 garlic clove, minced
4 leaves fresh sage, cut in very thin slivers
1/4 pound white or cremini mushrooms, thinly sliced
1/4 cup chopped fresh parsley, or a mixture of parsley and other herbs such as chives, dill, tarragon, marjoram
1 Belgian endive, red or green, cut crosswise in thin rounds (about 1/4 inch)
Freshly ground pepper
Shaved Parmesan (optional)
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
2 tablespoons walnut oil

Steps:

  • If using brown rice or barley, toast first: Heat a medium saucepan over medium-high heat and add the barley or brown rice. Stir in the pan until the grains begin to smell toasty, about 5 minutes. Add the stock or water and salt (1/2 to 3/4 teaspoon) and bring to a boil. Reduce the heat to low, cover and simmer 40 to 45 minutes, until tender. If all of the liquid has not been absorbed, drain and return to the pan. Place a clean dish towel over the top of the pan and return the cover. Let sit undisturbed for 10 minutes. If using triticale, soak in 3 cups water if you have the time for 1 hour before cooking. Combine in a saucepan with the soaking water (or drain and use 3 cups stock), bring to a boil, add salt to taste, reduce the heat and simmer 45 to 50 minutes, until some of the grains have begun to splay. Turn off the heat and let steep for 15 minutes in any liquid remaining in the pan, then drain.
  • Heat the olive oil in a large, heavy skillet over medium-high heat and add the shiitake mushrooms. Cook, stirring, until they begin to sweat and color slightly, 2 to 3 minutes. Add the garlic, sage, and salt to taste and sauté just until the mushrooms are tender, about 1 minute. Turn off the heat, add the regular mushrooms and 1 tablespoon of the dressing, and stir together. Stir in the cooked grains and the herbs. Add salt and pepper to taste.
  • When ready to serve, whisk the remaining salad dressing and add to the grains and mushrooms. Stir over medium heat until heated through. Add the endive, toss together and serve.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 527 milligrams, Sugar 3 grams, TransFat 0 grams

MUSHROOM SALAD WITH ENDIVE AND ROQUEFORT CHEESE



Mushroom Salad with Endive and Roquefort Cheese image

The delicate grapeseed oil in the dressing allows all the delicious flavors to come out. Regular vegetable oil can be substituted.

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons minced shallot
1 1/2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/4 cup grapeseed oil
4 heads Belgian endive, thinly sliced
8 ounces large button mushrooms, stemmed, caps cut into matchstick-size strips
4 radishes, trimmed, thinly sliced
1 tablespoon chopped fresh tarragon
4 tablespoons crumbled Roquefort cheese (about 1 1/2 ounces)

Steps:

  • Whisk first 4 ingredients in small bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper.
  • Mix endive, mushrooms, radishes, and tarragon in large bowl. Pour dressing over; toss to coat. Divide salad among 4 plates. Top with cheese and serve.

SAUTEED RADISH GREENS WITH MUSHROOMS



Sauteed Radish Greens with Mushrooms image

This four-ingredient simple side pairs well with fish, beef, chicken, pork, or seafood and is an excellent way to utilize the radish greens.

Provided by Soup Loving Nicole

Categories     Radish Recipes

Time 15m

Yield 2

Number Of Ingredients 4

3 tablespoons unsalted butter
3 medium button mushrooms, sliced
2 cloves garlic, chopped
1 bunch radish greens, coarsely chopped

Steps:

  • Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
  • Add chopped radish greens and cook until greens are tender, about 5 more minutes. Serve immediately.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 8 g, Cholesterol 45.8 mg, Fat 17.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 11 g, Sodium 35.5 mg

ENDIVE AND MUSHROOM SALAD



Endive and Mushroom Salad image

This salad is made with endives. the outside of the endives are green and a little bitter, and the inner is a lighter green colour, but milder in taste. You can use either, as both will give your salad a "little bite"

Provided by Jane Gib

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 bunch endive
200 g mushrooms
1/2 chopped onion
1 tablespoon crushed fresh parsley
2 tablespoons cooked corn
4 tablespoons olive oil
2 tablespoons vinegar
salt and pepper

Steps:

  • cut the endives lengthwise and place on a salad dish.
  • add the sliced mushroom, onions and corn.
  • mix the oil, vinegar salt and pepper and add to salad.
  • sprinkle fresh parsley over the salad.

Nutrition Facts : Calories 140, Fat 13.7, SaturatedFat 1.9, Sodium 4, Carbohydrate 3.9, Fiber 0.7, Sugar 1.3, Protein 1.4

ENDIVE AND RADISH SALAD



Endive and Radish Salad image

Endive adds a crisp texture and a sweet, nutty flavor to this salad made with soft Bibb or Boston lettuce.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 heads Bibb or Boston lettuce
1 small bunch radishes, trimmed and thinly sliced
6 heads Belgian endive, each halved and sliced crosswise into one-inch pieces
1 bunch scallions, white and light-green parts only, thinly sliced
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Tear lettuce into bite-size pieces, and place in serving bowl. Add radishes, endive, and scallions. Drizzle with lemon juice and oil; toss to combine. Season with salt and pepper, and serve.

FENNEL, MUSHROOM AND RADISH SALAD



Fennel, Mushroom and Radish Salad image

Provided by David Tanis

Categories     quick, weekday, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 garlic clove, smashed to a paste with a little salt
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
Salt
pepper
4 tablespoons olive oil
3 fennel bulbs, trimmed
4 ounces firm white mushrooms, wiped clean
6 radishes
A chunk of Parmesan, for shaving
Parsley leaves, optional
Arugula leaves, optional

Steps:

  • Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
  • Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
  • With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 601 milligrams, Sugar 8 grams

Tips:

  • Use fresh ingredients. Fresh radishes, mushrooms, and endive will give your salad the best flavor and texture.
  • Slice the radishes and mushrooms thinly. This will help them to absorb the dressing and cook evenly.
  • Don't overcook the mushrooms. They should be cooked until they are tender but still have a little bit of a bite to them.
  • Use a light hand with the dressing. You want to coat the salad, not drown it.
  • Serve the salad immediately. This is when it will be at its best.

Conclusion:

This radish, mushroom, and endive salad is a delicious and healthy way to enjoy these spring vegetables. It's light, refreshing, and packed with flavor. The radishes add a peppery bite, the mushrooms add a savory umami flavor, and the endive adds a slightly bitter note that balances out the other flavors. The dressing is simple but flavorful, and it really brings the salad together. This salad is perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish.

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