Giada Salad Recipe

Chopped Romaine and Radicchio Salad

Prep:

Total: 0 20min0

Yield: 4 to 6 servings

Servings:

Nutrition Facts :

Ingredients:

  • 1/4 cup freshly grated Parmesan
  • 3 tablespoons extra-virgin olive oil 
  • 2 tablespoons whole-grain mustard 
  • 1 tablespoon Champagne vinegar 
  • 1/4 teaspoon kosher salt 
  • 2 hearts romaine lettuce 
  • 1 large head radicchio
  • 1/4 cup chopped fresh basil 
  • 1/2 English cucumber, peeled and diced 
  • 1 avocado, pitted, flesh scooped and diced 
  • 2 cups pita chips, crushed 
  • 1/4 teaspoon salt 

Instruction:

  1. To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
  2. In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

Italian Chopped Salad

Cooking Channel serves up this Italian Chopped Salad recipe from Giada De Laurentiis plus many other recipes at CookingChannelTV.com

Prep: 0 15min0

Total: 0 15min0

Yield: 2 servings

Servings:

Nutrition Facts :

Ingredients:

  • 4 teaspoons red wine vinegar
  • 1/4 teaspoon salt, plus more for seasoning
  • 1/8 teaspoon freshly ground black pepper, plus more for seasoning
  • 3 tablespoons extra-virgin olive oil
  • 2 cups finely chopped romaine lettuce (from 1/2 head)
  • 2 cups finely chopped radicchio (from 1/2 large head)
  • 1/2 cup drained canned white beans, rinsed and patted dry
  • 8 oil-packed sun-dried tomato halves, drained and chopped

Instruction:

  1. Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

Giada De Laurentiis’ Tomato, Avocado and Escarole Salad

This simple salad from Rach’s buddy Giada De Laurentiis’ new cookbook Giada’s Italy calls on big, bold Italian flavors.

Prep:

Total:

Yield:

Servings:

Nutrition Facts :

Ingredients:

  • 1 (8-ounce) container cherry tomatoes
  • halved
  • 1/2 cup pitted castelvetrano olives
  • quartered
  • 1/4 cup mint
  • chopped
  • 1/2 teaspoon kosher salt
  • 1 large head escarole
  • dark green leaves removed
  • remaining leaves chopped into bite-sized pieces
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 avocado
  • chilled and diced
  • 1/2 cup toasted pine nuts

Instruction:

  1. In a large bowl, combine the tomatoes, olives, mint and salt
  2. Add the escarole, white balsamic and olive oil and toss gently to coat
  3. Sprinkle in the avocado and the pine nuts
  4. Excerpt from ‘Giada’s Italy’ by Giada De Laurentiis
  5. Copyright © 2018 by Giada De Laurentiis
  6. Used with permission by Clarkson Potter
  7. All rights reserved

Prep:

Total:

Yield:

Servings:

Nutrition Facts :

Prep:

Total:

Yield:

Servings:

Nutrition Facts :

Leave a Comment