Best 8 Romaine And Radicchio Salad With Cucumber Recipes

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**Romaine and Radicchio Salad with Cucumber: A Symphony of Flavors and Textures**

A delightful harmony of flavors and textures awaits you in this unique salad featuring romaine and radicchio, two bold and distinctive lettuces. The crisp, slightly bitter notes of radicchio perfectly complement the sweetness of cucumber and the crunch of toasted walnuts, while a tangy vinaigrette dressing brings it all together. This salad is a symphony of flavors and textures that will impress even the most discerning palate. It's a perfect side dish for a summer barbecue or a light and refreshing lunch option. The article also includes a variation of the recipe using arugula instead of romaine lettuce, offering a peppery twist to the salad. Additionally, a vegan version of the dressing is provided for those following a plant-based diet. With its vibrant colors and enticing flavors, this salad is sure to be a hit at your next gathering.

Let's cook with our recipes!

ROMAINE AND RADICCHIO SALAD WITH CUCUMBER



Romaine and Radicchio Salad With Cucumber image

Make and share this Romaine and Radicchio Salad With Cucumber recipe from Food.com.

Provided by Irmgard

Categories     Greens

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups romaine leaves, torn
2 cups radicchio, torn
1/2 English cucumber, sliced (peel if preferred)
3 tablespoons extra virgin olive oil
4 teaspoons wine vinegar
1 tablespoon fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In a large bowl, toss together the romaine, radicchio and cucumber.
  • In a small bowl, whisk together the oil, vinegar, parsley, salt and pepper.
  • Pour over the salad and toss to coat.

Nutrition Facts : Calories 116.4, Fat 10.5, SaturatedFat 1.5, Sodium 158.8, Carbohydrate 5.5, Fiber 2.4, Sugar 1.9, Protein 1.7

CHOPPED ROMAINE AND RADICCHIO SALAD



Chopped Romaine and Radicchio Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup freshly grated Parmesan
3 tablespoons extra-virgin olive oil
2 tablespoons whole-grain mustard
1 tablespoon Champagne vinegar
1/4 teaspoon kosher salt
2 hearts romaine lettuce
1 large head radicchio
1/4 cup chopped fresh basil
1/2 English cucumber, peeled and diced
1 avocado, pitted, flesh scooped and diced
2 cups pita chips, crushed
1/4 teaspoon salt

Steps:

  • To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
  • In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

ROMAINE SALAD WITH CARPACCIO OF TOMATO AND CUCUMBER



Romaine Salad with Carpaccio of Tomato and Cucumber image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 12

1/4 cup ketchup
1 cup mayonnaise
1 tablespoon rice vinegar
1 lemon, zest grated and juiced
1 tablespoon finely minced chives
1 tablespoon finely minced parsley leaves
Salt and freshly ground black pepper
1 large ripe yet firm fresh tomato, very thinly sliced with a mandoline
1 English cucumber, peeled and very thinly sliced with a mandoline
1 1/2 cups mixed greens (organic mesclun mix such as arugula, mache, chicory, sorrel) soaked in salt water to remove grit, thoroughly rinsed, dried in a salad spinner, and shredded into 1/4-inch wide pieces
1 heart romaine, separated into individual leaves
1 tablespoon shaved red onion

Steps:

  • To make the salad dressing, whisk together, ketchup, mayonnaise, rice vinegar, lemon zest, lemon juice, chives, and parsley. Season, to taste, with salt and pepper and set aside.
  • To assemble the carpaccio, place a large tomato slice on each serving plate to be used as the base. Top with 4 thin slices cucumber, distributing evenly atop the tomato. Put a 1/4 teaspoon of salad dressing in the center of cucumbers to anchor a romaine leaf placed curved side up. Top romaine with a small amount of shaved red onion.
  • Place 1/2 cup of greens alongside carpaccio. Drizzle dressing on and around and serve additional dressing on the side.

RADICCHIO CAESAR SALAD



Radicchio Caesar Salad image

This fragrant take on Caesar salad uses up an entire tin of anchovies and replaces the sweet romaine with gloriously bitter radicchio. For the dressing: Though you could use a raw egg yolk and slowly stream in oil while whisking constantly, relying on the already emulsifying qualities of store-bought mayonnaise gets you to creamy heights with less fuss. This salad does not keep well, so serve it immediately, while the radicchio is still plump and crunchy. There's no added salt in this recipe, as the many anchovies season both the bread crumbs and the dressing. But should your radicchio be especially bitter - pleasant though that flavor can be - feel free to add a pinch of salt to help tame the bitterness.

Provided by Eric Kim

Categories     dinner, easy, for two, lunch, weeknight, salads and dressings, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 (2-ounce) tin flat anchovy fillets packed in olive oil
1/2 cup coarse or panko bread crumbs
1 garlic clove, finely grated
3 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice, plus more if needed
1/2 teaspoon Worcestershire sauce
2 tablespoons finely grated Parmesan, plus more for topping
Freshly ground black pepper
1 large head or 2 small heads radicchio (1 pound), any wilted outer leaves removed, quartered lengthwise, cored and leaves separated

Steps:

  • Prepare the bread crumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. Transfer the anchovies from their tin to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper towel-lined plate.
  • Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season generously with pepper and whisk to combine.
  • Dress the salad: Add the radicchio leaves to the dressing and toss. The salad should be lightly dressed, not thickly caked. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.

SIMPLE ROMAINE SALAD



Simple Romaine Salad image

This is a take on a very simple and delicious salad I had at a Greek restaurant in NYC. It's so easy and the end result is super satisfying. Of course you can add your favorite herbs and toppings. But we find the lightly dressed salad is amazing and a great accompaniment to meat. Sprinkle with the salt right before serving; that pop of flavor and crunch is so good. Finishing salt is a must for this salad.

Provided by FrackFamily5 CA->CT

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 6

2 heads romaine lettuce, washed and dried
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon rice vinegar
freshly ground black pepper to taste
2 pinches flaky sea salt (such as MaldonĀ®)

Steps:

  • Chop off the root end of the lettuce and slice leaves into thin ribbons, about 1/8 inch thick, discarding any pieces of the core. Place in a large bowl. Toss gently to separate lettuce ribbons.
  • Drizzle with olive oil, lemon juice, vinegar, and pepper; toss to coat. Set aside to rest for 10 minutes.
  • Sprinkle with sea salt and toss gently right before serving.

Nutrition Facts : Calories 44.6 calories, Carbohydrate 2.9 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 86.8 mg, Sugar 1 g

ROMAINE, RADISH, AND CUCUMBER SALAD WITH TAHINI DRESSING



Romaine, Radish, and Cucumber Salad with Tahini Dressing image

Categories     Salad     Blender     Side     No-Cook     Vegetarian     Quick & Easy     Lemon     Cucumber     Radish     Fall     Healthy     Honey     Sesame     Soy Sauce     Lettuce     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

For tahini dressing
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/4 cup water
2 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon mild honey
1 small garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon cayenne
For salad
1/2 pound romaine, torn into bite-size pieces (6 cups)
1 bunch radishes (1/2 pound), trimmed, halved, and thinly sliced (1 cup)
1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise and thinly sliced crosswise
4 scallions, thinly sliced

Steps:

  • Make dressing:
  • Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)
  • Make salad:
  • Toss together all salad ingredients in a large bowl with just enough dressing to coat.

ROMAINE SALAD WITH CUCUMBER, RED ONION AND FETA



Romaine Salad With Cucumber, Red Onion and Feta image

Provided by Amanda Hesser

Categories     easy, quick, weekday, salads and dressings, side dish

Time 30m

Yield serves 4

Number Of Ingredients 8

1/2 small cucumber, peeled, halved and seeded
1/2 medium red onion, very thinly sliced
1/2 teaspoon coarse kosher salt
4 cups torn romaine lettuce
1/4 pound feta, preferably French goat's-milk feta
2 tablespoons best quality olive oil
1 tablespoon balsamic vinegar or red-wine vinegar
Coarsely ground black pepper

Steps:

  • Thinly slice the cucumber halves. You need just 1 cup. In a bowl, combine the cucumber with the onion and sprinkle with the salt. Mix, then let sit for 15 minutes.
  • Meanwhile, put the romaine in a large salad bowl. Break the feta into small (1/2-inch) pieces and drop them into the bowl. Gather the cucumber and onion in your fist and squeeze out any excess moisture. Scatter them over the romaine. Sprinkle the oil and vinegar over the salad. Grind pepper over top and then mix the salad gently so that you dress it without mashing the cheese to bits.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 285 milligrams, Sugar 3 grams

ROMAINE AND CUCUMBER SALAD WITH GARLIC VINAIGRETTE



Romaine and Cucumber Salad with Garlic Vinaigrette image

Categories     Salad     Garlic     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Cucumber     Vegan     Raw     Gourmet

Yield Serves 8

Number Of Ingredients 5

2 tablespoons white wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
2 heads of romaine, torn into bite-size pieces, rinsed, and spun dry (about 14 cups)
2 cucumbers, peeled, halved lengthwise, seeded, and sliced crosswise

Steps:

  • In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.

Tips:

  • For the best flavor, use fresh, crisp romaine and radicchio. Look for leaves that are brightly colored and free of blemishes.
  • To make the dressing, use a good-quality olive oil. Extra-virgin olive oil has the best flavor, but you can also use a lighter olive oil if you prefer.
  • If you don't have champagne vinegar, you can substitute white wine vinegar or apple cider vinegar.
  • To add a bit of sweetness to the salad, you can add a teaspoon or two of honey or maple syrup to the dressing.
  • If you like a spicy salad, you can add a pinch of red pepper flakes to the dressing.
  • For a more substantial salad, you can add some grilled chicken, shrimp, or tofu.
  • This salad is also a great way to use up leftover vegetables. You can add any type of vegetable that you like, such as tomatoes, bell peppers, or zucchini.

Conclusion:

Romaine and radicchio salad with cucumber is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a light and refreshing salad, give this one a try. You won't be disappointed!

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