Serves 4-6 (Note: this takes some time to prep., but it is delicious!)
6 Large Oranges
1 cup thinly sliced radishes
1 Tbs. honey (optional)
½ tsp. cinnamon
1 lb. mixed salad greens, cleaned dried and chilled
½ cup thinly sliced red onion
3 Tbs. extra-virgin olive oil
salt to taste
freshly ground black peppe
1 cup toasted walnut halves, (or chopped toasted walnuts)
At least one hour ahead:
Peel and section the oranges using a serrated knife. First cut off the polar ends of the peel, then slice the peel off the sides. Cut in one side of the membrane and out the other using a gentle sawing motion, releasing each orange section into a bowl. Squeeze all excess juice from the remaining membrane into the bowl, and pick out the seeds if necessary. Discard the membrane. Drizzle honey if desired, and sprinkle cinnamon over the orange slices. Cover the bowl and let it stand @ room temp. at least one hour.
Shortly before serving:
Toss the greens in a large bowl with the onion, radishes and olive oil. Season with salt and pepper. Just before serving, add the oranges with all their liquid, and toss well. Served topped with walnuts.
Submitted by Cheryl Rowell, from Mollie Katzen’s The Enchanted Broccoli Forest
Showing posts with label Raddichio. Show all posts
Showing posts with label Raddichio. Show all posts
Salad of Peppery Greens with Baked Goat Cheese & Olives
Serves 8
Lots of Arugula (plus Raddichio and Endive if available) – enough for 8 servings
Handful of fresh basil leaves
1 10-oz. log of fresh white goat cheese
2/3 cup fruity green olive oil
½ cup fine dry breadcrumbs
½ cup coarse-ground walnuts
3-4 Tbsp. balsamic vinegar
salt and pepper
25-30 cured black olives
Wash greens and spin them dry. Cut basil leaves into slivers.
Cut log of goat cheese into 8 thick circles of equal size. Pour 1/3 cup of olive oil into a small bowl. In another bowl, combine the breadcrumbs and ground walnuts. Take one goat cheese slice at a time, coat it lightly with the olive oil, then dip it on all sides into the breadcrumb mixture, pressing gently, until the goat cheese is wearing a nice little coat of crumbs and walnuts. Arrange the coated goat cheeses on a stainless steel baking sheet.
About 10 min. before you are ready to serve the salad, preheat your oven to 400 degrees. Toss the salad greens together in a big bowl with the remaining 1/3 cup of olive oil, some balsamic vinegar, and salt and pepper to taste. Divide the salad among 8 plates.
Bake the goat cheeses in the preheated oven for 5 minutes, then check them. Their crusts should be just turning golden brown. Leave them for another minute or two if necessary, but watch them carefully.
Remove the goat cheeses from the oven and quickly pick up one at a time with a spatula and slide it onto the center of the salad. Garnish each salad with a few olives, and marinated sun-dried tomatoes, if desired. Serve at once.
Submitted by Kate Sullivan ~ Adapted from The New Vegetarian Epicure by Anna Thomas
Lots of Arugula (plus Raddichio and Endive if available) – enough for 8 servings
Handful of fresh basil leaves
1 10-oz. log of fresh white goat cheese
2/3 cup fruity green olive oil
½ cup fine dry breadcrumbs
½ cup coarse-ground walnuts
3-4 Tbsp. balsamic vinegar
salt and pepper
25-30 cured black olives
Wash greens and spin them dry. Cut basil leaves into slivers.
Cut log of goat cheese into 8 thick circles of equal size. Pour 1/3 cup of olive oil into a small bowl. In another bowl, combine the breadcrumbs and ground walnuts. Take one goat cheese slice at a time, coat it lightly with the olive oil, then dip it on all sides into the breadcrumb mixture, pressing gently, until the goat cheese is wearing a nice little coat of crumbs and walnuts. Arrange the coated goat cheeses on a stainless steel baking sheet.
About 10 min. before you are ready to serve the salad, preheat your oven to 400 degrees. Toss the salad greens together in a big bowl with the remaining 1/3 cup of olive oil, some balsamic vinegar, and salt and pepper to taste. Divide the salad among 8 plates.
Bake the goat cheeses in the preheated oven for 5 minutes, then check them. Their crusts should be just turning golden brown. Leave them for another minute or two if necessary, but watch them carefully.
Remove the goat cheeses from the oven and quickly pick up one at a time with a spatula and slide it onto the center of the salad. Garnish each salad with a few olives, and marinated sun-dried tomatoes, if desired. Serve at once.
Submitted by Kate Sullivan ~ Adapted from The New Vegetarian Epicure by Anna Thomas
Salad of Arugula and Radicchio
Serves 6-8
5 cups Arugula (bite size leaves)
½ cup plump raisins
5 cups Raddichio (torn into pieces)
4-6 oz. crumbled goat cheese or blue cheese
Handful of fresh basil leaves
2 Tbs. walnut oil or olive oil
Small handful of fresh mint leaves
2 Tbs. raspberry vinegar
1 large red bell pepper
salt and pepper to taste
Wash the radicchio and arugula and spin it dry. Cut the basil and mint leaves into thin slivers. Trim and core the bell pepper, quarter it lengthwise, and cut into very thin slices. If your raisins are not plump and soft, soak them briefly in a cup of scalding water with a dash of wine vinegar in it. Drain them well before adding them to the salad.
Toss everything together in a large mixing bowl, dress lightly with the walnut oil and raspberry
vinegar, add a little salt and pepper if you like, and serve.
Submitted by Kate Sullivan
5 cups Arugula (bite size leaves)
½ cup plump raisins
5 cups Raddichio (torn into pieces)
4-6 oz. crumbled goat cheese or blue cheese
Handful of fresh basil leaves
2 Tbs. walnut oil or olive oil
Small handful of fresh mint leaves
2 Tbs. raspberry vinegar
1 large red bell pepper
salt and pepper to taste
Wash the radicchio and arugula and spin it dry. Cut the basil and mint leaves into thin slivers. Trim and core the bell pepper, quarter it lengthwise, and cut into very thin slices. If your raisins are not plump and soft, soak them briefly in a cup of scalding water with a dash of wine vinegar in it. Drain them well before adding them to the salad.
Toss everything together in a large mixing bowl, dress lightly with the walnut oil and raspberry
vinegar, add a little salt and pepper if you like, and serve.
Submitted by Kate Sullivan
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