Best 3 Treviso Walnut And Gruyère Salad Recipes
In this culinary journey, we embark on a delightful exploration of flavors with a trio of enticing recipes. First, let's meet the Treviso, Walnut, and Gruyère Salad, a vibrant symphony of textures and tastes. This refreshing salad features the bitter-sweet notes of Treviso radicchio, the nutty crunch of walnuts, and the smooth, nutty flavor of Gruyère cheese. It's a perfect balance of flavors that will awaken your palate.
Next, we have the Treviso, Walnut, and Pancetta Salad, a tantalizing twist on the classic. Here, the smoky, salty pancetta adds an extra layer of depth to the salad, creating a harmonious blend of flavors. Finally, the Treviso, Pear, and Walnut Salad offers a sweet and savory combination that's both elegant and satisfying. The ripe pears add a touch of natural sweetness to the mix, while the walnuts provide a delightful crunch and the creamy blue cheese adds a touch of umami. These three salads, each with its unique charm, are sure to impress even the most discerning palate.
CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE
This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.
Provided by David Tanis
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
- Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
- Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
- Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.
TREVISO RADICCHIO SALAD WITH WALNUT VINAIGRETTE
Aged pecorino Toscano cheese is fairly hard; young pecorino Toscano is softer and milder. You can use good-quality provolone cheese instead, if you like.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Heat a medium skillet over medium-low heat; arrange pancetta in skillet in a single layer. Cook, turning occasionally, until crisp, about 12 minutes. Drain on paper towels. Break into 1-inch pieces.
- Put radicchio in a large bowl. Add oil to skillet; heat over medium heat. Add shallots; immediately remove skillet from heat. Whisk in vinegar, walnuts, salt, and pepper; pour over radicchio. Toss well. Top with pancetta and cheese.
ROASTED CAULIFLOWER SALAD WITH WATERCRESS, WALNUTS AND GRUYèRE
You can make this kind of salad with almost any vegetable that won't wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well. One of the best vegetables for this salad, though, is cauliflower. The florets turn juicy and tender in the center while crisping and browning around the edges, and cauliflower's mild flavor is amenable enough to pair nicely with almost anything else you toss in the bowl.
Provided by Melissa Clark
Categories easy, weekday, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.
- In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
- In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 34 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 574 milligrams, Sugar 3 grams
Tips:
- Select the freshest ingredients: Use crisp Treviso radicchio, crunchy walnuts, and flavorful Gruyère cheese for the best results.
- Prepare the radicchio properly: Trim the root end and cut the radicchio into thin strips. Rinse the radicchio thoroughly and pat it dry to remove any excess water.
- Toast the walnuts: Toasting the walnuts enhances their flavor and adds a nice crunch to the salad. Spread the walnuts on a baking sheet and toast them in a preheated oven at 350°F for 5-7 minutes, or until they are fragrant and lightly browned.
- Use a light hand with the dressing: The dressing should complement the flavors of the salad without overpowering them. Use just enough dressing to lightly coat the ingredients.
- Serve the salad immediately: Treviso salad is best enjoyed fresh. Serve it immediately after assembling to prevent the radicchio from wilting.
Conclusion:
Treviso, walnut, and Gruyère salad is a delicious and elegant salad that is perfect for any occasion. With its combination of bitter radicchio, crunchy walnuts, and creamy Gruyère cheese, this salad is sure to please everyone at the table. So next time you're looking for a new salad recipe, give this one a try. You won't be disappointed!
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