Romaine and Radicchio Salad with Vinaigrette
Nov 22, 2006
This composed salad is elegant yet simple — perfect as the first course for Thanksgiving dinner. A sprinkling of minced fresh chives and thinly grated carrots would make an attractive garnish.
With their sweetness and nice chewy texture, prunes make a surprising and delicious addition to this autumn salad. Toast pecans on a baking sheet in a 325°F (160°C) oven until fragrant, 4 to 6 minutes.
If the kids love Caesar salad, they'll appreciate this version of the classic — updated with radicchio and crunchy herbed croutons. Light mayonnaise and no oil cut the fat.
Sweet roasted beets get a fresh orange lift in this colourful salad with a tangy vinaigrette. Substitute a mixture of arugula, radicchio and fresh spinach for the watercress if you like.
Spring into the season with this versatile salad dressing. The fresh and vibrant green hue can perk up any meal, from our hearty Chipotle Steak & Avocado Bowls to our effortless Fennel & Radicchio Salad.
The flavours of an Italian antipasto platter — cheese, marinated artichokes and crisp vegetables — combine in this predinner salad. Serve in individual lettuce or radicchio cups. Use leftover artichokes in a pasta dish or dip.
Mesclun is a mix of young salad greens, such as arugula, dandelion, fris? mizuna, oak leaf, m?e, radicchio and sorrel, sometimes called "gourmet salad mix" at the grocery store. In a pinch, substitute your own favourite greens.
The pecans that complement this salad are so tasty that you might want to make extra to munch on with appetizers. Instead of premixed greens, look for a selection, such as frisee, radicchio and baby spinach or romaine leaves, to create your own signature mixture.
