Sauteed Radicchio Orange Bacon And Pecan Salad Recipes
TRICOLORE SALAD WITH ORANGES
Provided by Ina Garten
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
- In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
- In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.
SAUTEED RADICCHIO, ORANGE, BACON, AND PECAN SALAD
Yield Serves 4 as a first course
Number Of Ingredients 7
Steps:
- Preheat oven to 350° F.
- In a baking pan toast pecans in one layer in middle of oven until golden and fragrant, about 10 minutes. With a sharp knife cut peel and pith from oranges and cut orange sections free from membranes. Discard outer leaves from radicchio and halve lengthwise. Cut radicchio crosswise into 1/8-inch-thick slices.
- Cut bacon into 1/2-inch pieces and in a 12-inch heavy skillet cook over moderate heat, stirring, until just golden. With a slotted spoon transfer bacon to a large bowl. Pour off fat from skillet and in skillet heat oil over moderately high heat until hot but not smoking. Saut radicchio, stirring, until wilted, about 5 minutes. Reduce heat to moderate and stir in vinegar. Cook radicchio, stirring, 1 minute more. Transfer radicchio to bowl and toss with bacon, nuts, and pepper. Season salad with salt.
- Serve salad topped with orange sections.
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- Cut the ends off of each orange and then slice the peel off, removing all the peel and pith. Then slice the oranges into 1/4 inch to 1/2 inch thick 'wagon wheel' shapes.
- Gently mix together the orange slices and radicchio and arrange them on a platter. Scatter the pecans, shallot slices, and basil slices over the top.
- Whisk together (or shake together) the dressing ingredients until they are combined and the dressing is thick. Drizzle the dressing over the top of the salad. Reserve any extra dressing in a bowl for people to add as needed.
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