Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio, or ½ each of different varieties mixed together
2 fennel bulbs
1 large sweet-tart apple
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of dressing over radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.
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Radicchio-Apple Salad with Dijon-Cider Vinaigrette
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio
2 fennel bulbs
1 large apple, such as Pippin
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of the dressing over the radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.
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Fall Green Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
Ingredients:
4 cups salad greens, washed and patted dry
1 cup radicchio, cored and thinly sliced
1 apple, cored and diced
½ cup crumbled blue cheese
¾ cup walnuts
¼ dried cranberries
F&L apple cider-honey vinaigrette
Fresh ground pepper
Method:
1. In large bowl combine the greens, radicchio and apple slices. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with crumbled blue cheese, walnuts and dried cranberries. Add fresh ground pepper over if needed.
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Pink Radicchio Salad with Red Pears
This winter salad is incredibly crisp and colorful.
Ingredients:
1 head pink Rosalba radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
1 red D’Anjou pear, cored and thinly sliced
For dressing:
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Place the radicchio in a large bowl.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. Drizzle about half of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the pear slices. Add more fresh ground pepper over if needed.
Variations: Feel free toss in a few handfuls of arugula, toasted pecans and even crumbled blue cheese into this salad to make it a main course dish.
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Brown Butter Baked Apples with Hazelnuts
Sweet orchard apples are filled with toasted Northwest hazelnuts, brown sugar, and warm cinnamon, then baked until tender and fragrant for a warm and cozy dessert.
Ingredients:
4 medium baking apples
5 tablespoons unsalted butter, divided
½ cup toasted hazelnuts, roughly chopped
¼ cup packed light brown sugar
¼ cup old-fashioned rolled oats
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of fine sea salt
1 teaspoon vanilla extract
½ cup apple cider or water
Method:
1. Preheat the oven to 375°. Lightly butter an 8-inch square baking dish or another small baking dish that will hold the apples snugly. Using an apple corer or small paring knife, remove the cores from the apples, leaving the bottoms intact to hold the filling. Widen each opening slightly to create room for the hazelnut mixture. Place the apples upright in the prepared baking dish.
2. Melt 4 tablespoons of the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden brown, about 3–5 minutes. Remove from the heat as soon as it smells nutty and fragrant. Stir in the vanilla.
3. In a medium bowl, combine the toasted hazelnuts, brown sugar, oats, cinnamon, ginger, and salt. Pour in 3 tablespoons of the browned butter, including the flavorful browned bits, and stir until the mixture is evenly moistened.
4. Fill the apples: Spoon the hazelnut mixture into the hollowed apples, packing it gently and mounding a little filling on top. Drizzle the remaining browned butter over the apples. Dot the tops with the remaining tablespoon of regular butter.
5. Pour the apple cider or water into the bottom of the baking dish. Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 15–25 minutes, until the apples are tender when pierced with a knife but still hold their shape. Let the apples rest for 5 minutes. Spoon some of the warm pan juices over each apple and serve with vanilla ice cream or whipped cream, if desired.
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Radicchio Salad with Frisée & Apples
This crisp salad blends the best of summer greens with early fall apples!
Ingredients:
1 head Variegata Castellfranco di Luisa radicchio, thinly sliced
½ head frisée, thinly sliced
1 sweet-tart apple, such as Pink Lady or Braeburn, cut into matchsticks
½ cup toasted hazelnuts
High quality olive oil
Balsamic vinegar
Fresh ground pepper
Method:
1. In a large bowl, combine radicchio, frisée and apple.
2. Drizzle with olive oil and balsamic, then season with ground pepper. Toss to combine. Top with toasted hazelnuts.
Variation: For a main dish salad, try adding sliced avocado, crumbled goat cheese and crispy Prosciutto.
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Winter Salad of Radicchio, Endive, Cara Cara & Apple
Bright citrus, crisp apples, and gently bitter winter greens make this refreshing salad the perfect companion to rich risotto.
Ingredients:
2 cups radicchio, torn into bite-size pieces
2 Belgian endive, sliced lengthwise
1 Cara Cara orange, peeled and segmented
½ Granny Smith apple, thinly sliced
¼ small yellow onion, shaved thin
Dressing:
3 tablespoons olive oil
1 tablespoon fresh Cara Cara orange juice
1 teaspoon apple cider vinegar
1 teaspoon honey
Pinch sea salt
Method:
1. Whisk together dressing ingredients until emulsified.
2. In a large bowl, gently toss radicchio, endive, apple, onion, and orange segments with dressing. Serve immediately so the greens stay crisp.
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Farro, Arugula & Apple Salad
Bright with radishes, apple and asparagus, this salad is a real stunner.
Ingredients:
2 cups cooked farro
1 cup sugar snap peas
4 asparagus spears
1 apple, cored and sliced into matchsticks
1 cup packed arugula, microgreens or other summer green of your choice
1 cup thinly sliced radicchio
1 cup thinly sliced radishes
Fresh basil leaves, for garnish
Edible flowers, for garnish
Herb-Shallot Dressing (see recipe)
Method:
1. Preferably while still warm, transfer the farro to a large bowl and toss with ¾ cup of the Herb-Shallot dressing.
2. Bring a small saucepan of salted water to a boil, and fill a medium bowl with ice water. Trim the sugar snap peas and blanch them in the boiling water for 30 seconds, drain, and then immediately plunge them into the ice bath.
3. Snap off the woody ends of the asparagus spears. Use a vegetable peeler to shave the asparagus into long ribbons or, alternatively, cut the spears into smaller pieces on the diagonal. Set aside.
4. Add salad greens and radicchio to the farro in the bowl and toss. Taste for salt and pepper and add more if needed. Transfer the farro mixture to a serving platter or bowl. Top with the snap peas, asparagus, radishes, and apples. Drizzle the remaining dressing over the top of the salad and add more salt and pepper, if desired.
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Radicchio Salad with Fresh Chevre & Marcona Almonds
This salad is crisp and colorful, complete with blushy radicchio and juicy citrus.
Ingredients:
1 head Chioggia radicchio, torn into bite-size pieces
4 cups mixed salad greens
1 orange, removed of peel and any pith, and sliced into thin rounds
1 blood orange, removed of peel and any pith, and sliced into thin rounds
½ cup top-quality olive oil
4 tablespoons red wine vinegar
4 ounces chevre cheese, crumbled
½ cup Marcona almonds, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the olive oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and greens to a large salad bowl, and drizzle with about half the vinaigrette and toss until coated. Add the orange slices, goat cheese and hazelnuts, drizzle with additional vinaigrette, and season the salad with salt and pepper. Toss gently together once more and serve.
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Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Ingredients:
½ pound mixed greens
1 apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon minced shallot
Sea salt and fresh ground pepper
Method:
1. In a large mixing bowl, toss mixed greens with the apple slices.
2. In a smaller bowl, combine vinegars, honey and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.
3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two of fresh ground pepper if desired.
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