BACON BITTER GREENS FALL SALAD

I crave this salad in the fall and often eat it daily for weeks until we run out of radicchio! The key to eating bitter greens like radicchio is that you need a fatty, acidic dressing to cut the healthful bitterness of the greens. Enjoy this fabulous and rare fall salad!

2 servings

Bacon Balsamic Dressing:

  • 4 slices bacon, reserve 4 TBSP bacon fat

  • 1 small shallots, minced

  • 4 TBSP balsamic vinegar

  • 4 TBSP olive oil

  • 1 TBSP dijon mustard

  • dash of honey

  • 1 TSP salt

Salad Ingredients:

  • 1/2 head radicchio, roughly chopped

  • 3 TBSP parsley, minced

  • 2 TBSP pumpkin or sunflower seeds

  • 4 TBSP grated parmesan

  • bacon, chopped and reserved from making dressing

  • Cracked black pepper and salt, to taste

  • Optional additions: 1 c. chopped spinach or other salad greens, grated apple, grated carrots, whatever sounds good!

Directions:

  1. Cook bacon in pan until crispy. Reserve 4 TBSP rendered fat for dressing.

  2. Macerate (let sit in) minced shallots in the balsamic vinegar (this softened the shallot intensity). I like to do this in a mason jar so that I can just put a lid on it and mix the dressing together. It uses less dishes that way :)

  3. Split salad ingredients into two large bowls, adding an extra veggies that sound good.

  4. Add bacon fat to shallots and vinegar.

  5. Add remaining olive oil, mustard, honey and salt. Put lid on mason jar and shake.

  6. Top salad with dressing and enjoy!

Spinach, Chicories/Endive/RadicchioBethanee WrightComment