Italian Salads > Leafy Salads > Radicchio Salads

Radicchio, Bacon and Walnut Salad Recipe

Ingredients with Measurements:
- 1 head of radicchio, chopped
- 6 slices of bacon, cooked and crumbled
- 1/2 cup of walnuts, chopped
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:
1. In a large bowl, combine the chopped radicchio, crumbled bacon, and chopped walnuts.
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately.

- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
- None
Serving size:
- 4 servings

Nutritional information:
- Calories: 290
- Fat: 27g
- Carbohydrates: 5g
- Protein: 8g

Substitutions for ingredients:
- Radicchio can be substituted with any bitter greens such as endive or arugula.
- Walnuts can be substituted with pecans or almonds.
- Bacon can be substituted with pancetta or prosciutto.

- Add sliced apples or pears for a sweet and tart contrast.
- Use a different type of vinegar such as balsamic or apple cider vinegar.
- Add crumbled blue cheese or goat cheese for a creamy element.

Tips and tricks:
- Make sure to chop the radicchio into bite-sized pieces for easy eating.
- Toast the walnuts in a dry skillet for added flavor and crunch.
- Cook the bacon until crispy for maximum flavor.

Storage instructions:
- This salad is best served immediately, but can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- None

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.

- None

- This salad pairs well with grilled chicken or steak.

Suggested side dishes:
- Serve with a side of garlic bread or roasted vegetables.

Troubleshooting advice:
- If the salad is too bitter, add a pinch of sugar to the dressing to balance out the flavors.

Food safety advice:
- Make sure to cook the bacon to an internal temperature of 165°F to prevent foodborne illness.

Food history:
- Radicchio is a type of chicory that originated in Italy.

Flavor profiles:
- This salad is bitter, salty, and nutty.

Serving suggestions:
- Serve as a side dish or as a light lunch.

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Region: Italian

Taste: Crispy, Savory, Tangy, Nutty