A member of the chicory family, radicchio is high in antioxidants, phytonutrients, it’s also a great source of selenium, phosphorus, potassium, calcium, B-vitamins, vitamin A, vitamin C, vitamin K, vitamin E and folate. Try them out! Cut the bulb into 1/2" strips. cook's tip. As I mentioned last week, I was on set watching (not competing!) In a large, wide, shallow bowl or on a rimmed platter, place the radicchio wedges and the dressed vegetables. Line rimmed baking sheet with parchment paper. Trim stem from the fennel bulb and set aside a few leaves for garnish. GRILLED RADICCHIO AND FENNEL SALAD. Top with fennel fronds and olives. 2 heads radicchio, core removed, torn into bite sized pieces. Serve immediately. Nestle the radicchio wedges into the dressing, turning them to coat. The bitter flavor of radicchio and endive act as a counterpoint to sweet and sour flavors, so the lettuces pair especially well with anise-flavored fennel and sweet-tart oranges. Add fennel, radicchio, and onion; toss to … 5. Finely slice the fennel and radicchio. Arrange Lettuce, olives and fennel artistically on a serving plate. Take the fennel and shave it into thin strips on a mandolin, discarding the core. This vibrant Fennel, Radicchio & Grapefruit Salad is packed with flavor and would be great as a side dish. Grill fennel, turning occasionally, 5 minutes. the filming of Food Network’s Guys’ Grocery Games . Squeeze juice from the “guts” and set aside. Make dressing: In a small bowl, combine vinegar, grated shallot and zest. Serves 4; Print "This hearty salad can be served as an accompaniment to steak or a piece of fish, or on its own as a meal," says Pilu. Salad 1½ lbs whole beets of any color (I used yellow and candy cane) 1 small or ½ large head radicchio, roughly torn 1 small bulb or ½ large bulb (300 g) fennel, cored and thinly sliced or shaved into strips 1/3 cup pine nuts, toasted 50g feta cheese, crumbled pea shoots or fennel fronds, to taste. Drizzle the dressing over the salad and toss. Layer fennel, oranges and onions onto radicchio. Using a brush, coat flat side of radicchio and fennel with vegetable oil. Wash and trim the radicchio, shred, but not too finely, and add to the bowl. Finally, drizzle the salad with red wine vinegar; season with additional sea salt, if needed, to taste, then serve immediately. Discard membranes. Separate radicchio leaves and add to fennel and greens. Transfer nuts to small bowl; set aside. Clean the fennel Bulb, cut off the top leaves and the rough bottom. Finely chop a few fennel fronds. Grill radicchio, covered with grill lid, 2 minutes or until crisp-tender. 1/2 fennel bulb, core removed, very thinly sliced (on mandolin) 1 grapefruit, cut into supremes. Cut fennel in half lengthwise and cut into very thin slices. Crush the garlic, then mix all the dressing ingredients together. Add apple mixture and half of the walnuts. Wash radicchio and cut into thin julienne strips. Wash the fennel, remove the hard core and thinly slice the bulb. EatSmarter has over 80,000 healthy & delicious recipes online. Remove the seeds from the pomegranate and finely chop the herbs. Toast pine nuts in small skillet set over medium heat for 2 minutes or just until beginning to brown. Aug 19, 2020 2:00am. Top with the remaining corn and fennel and spoon the remaining dressing on top. This roasted grape, fennel & radicchio salad is a beautiful tribute to the season. Trim stalks, stems and tough outer layer from fennel. Toss & serve: Season salad ingredients with salt and pepper. By Giovanni Pilu. To assemble the salad, combine the radicchio, red leaf lettuce, and shaved fennel in a large mixing bowl. Halve, core and thinly slice 1 medium head of radicchio. Place fennel and radicchio in large bowl. A hearty salad that holds its own. First, trim the stalk so that a small amount remains. Giovanni Pilu's potato salad with chickpeas, fennel, radicchio and anchovy dressing. On prepared sheet, toss fennel with oil and 1/2 teaspoon each salt and pepper. Remove fennel fronds (the green leafy part at the top) and save for later. Mix the fennel separately to keep the white-green colour from being dulled by the lentils and balsamic. Season dressing to taste with salt and pepper. A final garnish of lightly toasted, chopped hazelnuts adds a distinct nutty flavor and crunch to this salad. Serve immediately. Squeeze juice from “guts” and combine with grapefruit juice Heat oven to 450°F. season flat side with salt and pepper. Roughly chop the walnuts, dice the Gorgonzola and add both to the salad… Combine salad ingredients: Place radicchio, oranges and fennel in a large bowl. Drizzle over dressing. While the radicchio soaks, cut the red-leaf lettuce in similar strands, rinse, and dry. Toss fennel and radicchio with reserved vinaigrette; garnish, if desired. Drizzle with enough vinaigrette to lightly coat, and gently toss to combine (reserve any remaining vinaigrette in fridge). Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. 3. Put into a bowl. Season well with salt and freshly ground black pepper. From 1 or 2 lemons, squeeze 1 1/2 tablespoons lemon juice, and set aside. 2 / 3 cup golden raisins; 1 lemon, juiced; 2 asian pears, rinsed and thinly sliced; 1 head romaine lettuce, (butter, spinach or arugula are great options); 1 head radicchio, torn; 1 bulb fennel, (fonds reserved),thinly sliced on a mandolin with fronds For the Salad ingredients. The salad looks very attractive if the fennel bulbs are cut into thin slices lengthwise using a vegetable peeler. Cut radicchio and fennel in half lengthwise ensuring that it all stays intact with the stem. I combined radicchio with fennel and orange in this hearty salad. Cut in half lengthwise, cut out core and thinly slice the fennel. Vinaigrette 1/3 cup extra-virgin olive oil Grill fennel, covered with grill lid, over medium-hot coals (350° to 400°) 15 minutes, turning once. Slowly stream in oil while constantly whisking until dressing is emulsified. Add radicchio to grill; cook until vegetables are lightly charred, 3 to 5 minutes. Peel and section orange and grapefruit over a bowl; squeeze membranes to extract juice. Radicchio is the wild chicory of Italy and has two seasons - Winter & Summer so it is very popular! Let soak for about 10 minutes. Add radicchio, fennel and salad greens to a large bowl. Combine olive oil, vinegar, and salt and pepper to taste in a … Season the cooked quinoa and add the vegetables, herbs, chopped pistachios and pomegranate seeds. Add half of the balsamic vinaigrette and toss to combine. 1/2 meyer lemon, cut into supremes, then cut into thirds. Meanwhile, brush fennel and radicchio with remaining 2 tbsp avocado oil; season with ½ tsp sea salt and ¼ tsp pepper. The Fennel, Radicchio and Blue Cheese Salad recipe out of our category Sprout! Pour salad onto serving platter, top with roasted pears, walnuts and figs. We are going to use the fennel fronds as a garnish, so make sure to save them. Combine juice, oil, vinegar, and honey in a large bowl. To serve, place the radicchio/fennel salad mixture on a serving plate and top the grilled chicken strips, and a few of the torn tarragon leaves. (TIP: Use a grilling tray.) Place in a bowl and cover with cold water. Set sections aside; reserve 3 tablespoons juice. Fennel and radicchio salad Serves 2 20 min Radicchio is a firm favourite on the farm; we grow it for a small spell every year. Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds. 6. Garnish with the reserved fennel leaves. Drain and place in a salad bowl. Remove fennel from grill, and set aside. Feel free to use different proportions of these vegetables, based on your preference. Preparation. Roughly chop fennel and radicchio. Add to the fennel. For the Salad. The rich hues of the radicchio & roasted grapes contrasted with the earthy green olives & golden caramelized fennel create a color palette that makes my heart happy. Winter Radicchio Salad with Avocado, Fennel and Orange is a crunchy, colorful winter salad tossed in a citrus maple dressing! Cut off the fennel leaves and reserve for the garnish. Step 6. Sprinkle to taste with salt and pepper, drizzle with olive oil and lemon. The crunchy salad topping for this recipe consists of ⅓ of radicchio, ½ of an endive head, and about ½ of a fennel bulb. Separate the herbs and place in bowl. Toss to combine. It has a dark, bitter taste and needs to be balanced with some sourness, sweetness and saltiness. No Cooking Needed The flavors are perfect for each other and it helps that they make for such a gorgeous display! Drizzle with vinaigrette. Heat oven to 350°F. Serve on a bed of Boston lettuce leaves; sprinkle with remaining walnuts. The red color of the radicchio and the creamy white of the fennel makes this a very attractive, tasty salad Season with salt and a dash of sugar Pour over the salad& serve. Heat grill to medium-high heat.