Recipe | Radicchio Salad with Warm Bacon & Dijon Vinaigrette

O.M.G. this salad is Radicchio-lous! My guy came up with that one, I can’t take credit… 🙂 But for real, this is like the salad for people who don’t like salads. And then obviously the best for people who do! I could have had this, and only this, for dinner, but then we pared it with Scaloppini and it was even better. We’ll come back to this salad over and over again – and I think you should too!

Radicchio Salad with Warm Bacon & Dijon Vinaigrette

Serves 2

Ingredients

  • 1 head radicchio, halved, cored, thinly shaved
  • 1 Belgian endive, halved, cored, thinly shaved
  • 1/2 cup radishes, halved, thinly sliced
  • 3 rashes/slices bacon, thinly sliced
  • 1/2 shallot, finely diced
  • A couple tablespoons extra virgin olive oil
  • 1/4 cup unfiltered apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • 1/4 tsp coarse salt
  • 1/2 tsp freshly cracked black pepper
  • 1 Tbsp fresh thyme leaves
  • Celery leaves, garnish, optional
  • Grated Parmesan cheese, garnish, optional

Method

In a salad bowl combine radicchio, endive, and radishes. 

Heat a frying pan on medium heat, add in bacon when the pan is hot. Render the bacon just until it’s about to get crispy, add in the shallot, and some olive oil just until you have about a 1/4 cup of oil in the pan (EVOO & bacon fat together). Sauté the shallot until softened, approx. 1 1/2 minutes. 

Add in the vinegar – being careful not to inhale, otherwise, you’ll be coughing quite a bit. Another tip – be sure your stove fan is on. Add in the Dijon and honey, and using a whisk scrape up the bits from the bottom and emulsify. Season with salt, pepper, and thyme leaves. Let reduce for a couple minutes until the vinaigrette is thicken and holds its shape when you run a wooden spoon through the bottom of the pan. Turn off the heat and let cool slightly. 

When the vinaigrette is warm (not piping hot), add to the salad bowl – pulling the bacon out first and then lightly dressing with the liquid portion. I had a little dressing leftover in the pan. Toss well, garnish with some Parmesan and a few celery leaves (to make it purdy), and serve immediately. 

 

I’ll say it again, this salad is delicious! If you choose to give this recipe a try, be sure to take a photo, post to IG and tag @ally_in_moderation! Have fun! 

 

 

 

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