Radicchio and Fresh Herb Salad 107
For this unique salad, radicchio is pan-fried in bacon fat and tossed with basil, dill, toasted pine nuts, and Parmesan.
Radicchio and Fresh Herb Salad 10 mins
Prep Time:
Ingredients ⁄2 cup pine nuts
1
3 TB. extra-virgin olive oil ⁄4 tsp. sea salt
1
2 uncured bacon slices, diced 1 medium head radicchio, quartered ⁄4 cup chopped fresh basil
1
⁄4 cup chopped fresh dill
1
⁄4 tsp. freshly ground black pepper
Cook Time:
12 mins
Yield:
2 salads
1
Heat a medium skillet over low heat. Add pine nuts, 1 tablespoon extra-virgin olive oil, and sea salt. Cook for 4 to 5 minutes, stirring constantly, or until nuts are golden brown and fragrant. Remove nuts and transfer to a large bowl.
2
Reheat the skillet over medium heat. Add uncured bacon and cook, stirring occasionally, for 4 to 5 minutes, or until bacon is browned. Remove bacon from the skillet and transfer to the large bowl with the toasted pine nuts.
Serving Size:
1 salad
You can also grill the radicchio. To keep the ratios the same, simply add the bacon fat to the salad before tossing.
1
2 oz. (55g) Parmesan, grated or shaved
3
Reheat the skillet (including remaining drippings) over high heat. When the skillet is hot, carefully place radicchio quarters in the hot bacon fat. Cook for 1 minute.
4
Using long-handled tongs, turn radicchio quarters over. Cook for an additional 1 minute. Transfer to the large bowl.
5
Add basil, dill, black pepper, remaining 2 tablespoons extra-virgin olive oil, and Parmesan to the large bowl. Toss to combine. Divide into 2 salad bowls and serve warm.
Nutrition per Serving 86% Protein 12% Fat
2% 2.8:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
584
56g
18g
5g
3g
2g
