Radicchio and Fresh Herb Salad

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

Prep Time: 10 mins Cook Time: 12 mins Yield: 2 salads

Ingredients

1⁄2 cup pine nuts 3 TB. extra-virgin olive oil 1⁄4 tsp. sea salt 2 uncured bacon slices, diced 1 medium head radicchio, quartered 1⁄4 cup chopped fresh basil 1⁄4 cup chopped fresh dill 1⁄4 tsp. freshly ground black pepper 2 oz. (55g) Parmesan, grated or shaved 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.

2Reheat 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.

3Reheat 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.

4Using long-handled tongs, turn radicchio quarters over. Cook for an additional 1 minute. Transfer to the large bowl.

5Add 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.

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.

Nutrition per Serving

Fat 86% Protein 12% Net Carb 2% Ratio 2.8:1 Calories 584

Fat 56g

Protein 18g

Total Carbohydrate 5g

Dietary Fiber 3g

Net Carbohydrate 2g