Heat stock, Marsala, shallot and garlic in a pan over medium heat. Simmer for 15 mins, until reduced by one-third. Whisk in butter until melted. Add parsley and season to taste.
Coat veal in seasoned flour, shaking off excess. Heat oil in a frying pan on high. Cook veal for 1-2 mins each side, then pour Marsala sauce over veal.
Combine radicchio, arugula, lemon juice, olive oil and brown sugar in a bowl and season to taste. Serve veal with lemon wedges and salad.
Slice or tear radicchio & romaine lettuce into bite-sized pieces.
Soak radicchio in cold water 10 to 15 minutes; drain and pat dry.
In large bowl, combine lettuce & remaining salad ingredients. In a small bowl, whisk dressing ingredients until smooth.
Pour over salad & toss.
Toss lamb in cumin to coat. Lightly coat a large, nonstick frying pan with oil and place over high heat. Cook lamb for 2 mins per side for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil. Let rest for 5 mins.
Meanwhile, combine beans, radicchio, tomatoes, olives and spring onions in a large salad bowl. Season to taste. Whisk lemon juice and oil together then drizzle over salad. Toss to combine.
Thinly slice lamb and arrange on top of salad. Serve with lemon wedges.
Slice steaks in half horizontally. Sandwich cheese slices between steak halves; tie with kitchen string to secure.
Heat a grill pan on high heat or preheat the grill to medium-high. Cook steaks, turning once, until cooked to desired doneness. Remove from grill. Let stand, loosely covered with foil, for 5 mins.
Cook radicchio until lightly browned. Place radicchio and remaining ingredients in large bowl; toss gently to combine. Season to taste.
Serve steaks with salad.
Cut off the fennel leaves and reserve for the garnish. Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl. Wash and trim the radicchio, shred, but not too finely, and add to the bowl.
Roughly chop the walnuts, dice the Gorgonzola and add both to the salad. Roughly chop the parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley.
Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves.
For the lemon vinaigrette, whisk all ingredients in a small bowl.
For the salad, toss all ingredients in a serving bowl. Just before serving, add the dressing; toss gently to combine.
In a large bowl, toss together the romaine, radicchio and cucumber.
In a small bowl, whisk together the oil, vinegar, parsley, salt and pepper.
Pour over the salad and toss to coat.
Cook frozen artichoke hearts according to package directions. If using canned artichokes, rinse with cold water and drain. In a bowl with artichokes add 1 tablespoon olive oil and 1 teaspoon lemon juice; let stand for 15 minutes.
Add radicchio, basil and remaining 1 1/2 tablespoons olive oil; toss to coat. Season with salt and pepper.
Add remaining 1 tablespoon lemon juice; toss.
Divide salad between 2 plates; grate Parmesan cheese generously on top.
Mix the Olive Oil, vinegar, honey and the juice of one orange in a large bowl.
Add the chopped endive, radicchio and baby arugula leaves and toss.
Serve with an Italian Pasta.
For the dressing, place vinegar and a good pinch of salt in a medium bowl and whisk until salt has dissolved. Gradually add oil, whisking constantly, until mixture thickens. Taste and adjust seasoning.
Arrange radicchio, grapefruit, potatoes, trout, walnuts, basil and green onions on a platter or individual serving dishes. Drizzle with dressing and serve immediately.
ork in pan.
Make salad; Line crispy tortillas with romaine
Melt butter in large skillet.
Add crumbled ramen noodles and nuts; cook, stirring constantly, until noodles are golden.
Remove from pan; cool.
Place evaporated milk, oil, ramen seasoning packet, vinegar and sugar in blender; cover.
Blend until smooth.
Combine salad greens, noodle mixture, green onions and dressing in large bowl; toss to coat well.
Serve immediately.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Combine first 6 ingredients.
Mix salad dressing, sugar and milk good, then pour over fruit and stir it up.
Serves 10 to 12.