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radicchiosalad-final-salad-at-placesetting

Radicchio Salad with Manchego Vinaigrette and Bacon


Description

This Radicchio salad is bold, tangy and filled with such flavor and umami. Loaded with creamy manchego, bacon and topped with brown butter breadcrumbs and a 6 minute egg.


Ingredients

Units Scale

Salad

  • 2 heads of radicchio, core removed, chopped
  • 12 ounces thick cut bacon, cut into 1" cubes
  • 1/3 cup kalamata olives, sliced in half
  • 6 eggs, cooked in the 6 minute method for gooey centers
  • 1 cup manchego cheese, microplaned

Breadcrumbs

  • 1 cup panko breadcrumbs
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • Flake salt

Dressing

  • 1/2 small shallot, finely minced - about 1 Tablespoon
  • 2/3 cup olive oil
  • 2 cloves garlic, finely minced/garlic press or microplaned - sub 1 teaspoon toum
  • Zest and juice of 1/2 lemon, use microplane to zest lemon then cut and squeeze
  • 1 teaspoon dijon mustard
  • 3 Tablespoons mayonnaise
  • 2 Tablespoon honey
  • 1/4 cup white wine vinegar
  • 1 teaspoon kosher salt, more to taste
  • 1 teaspoon ground black pepper
  • 1/2 cup finely grated manchego or parmesan cheese

Instructions

Salad

  1. Begin by preparing your radicchio leaves. Cut each radicchio in half then remove the core, it should look like a triangle when removed. Then proceed to slice into long rows and finally go back and cut into cubes. Repeat for 2nd head. Place all your leaves in cold water, add a few ice cubes. I typically do this directly in my salad spinner so I can simply lift to drain. Allow radicchio to sit for 30 minutes up to 2 hours before spinning completely dry.
    • 2 heads of radicchio, core removed, chopped
  2. Prepare your bacon but cutting into 1" cubes - it's great to use a thicker cut bacon for this salad so you get actual chunks. Cook your bacon on a griddle or pan over medium-high heat. Continue cooking and stirring until golden brown on all side. Remove onto paper towel lined plate and set aside.
    • 12 ounces thick cut bacon, cut into 1" cubes
  3. Prepare your 6 minute eggs. In a medium sized pot, bring a pot of water to a gentle simmer. Place your eggs into the water gently and cook for exactly 6 minutes. After 6 minutes remove and place in ice bath. Set aside until ready for salad.
    1. 6 eggs, cooked in the 6 minute method for gooey centers

Breadcrumbs

  1. **You can certainly reserve 3 Tablespoons of bacon fat and cook your breadcrumbs directly in there - it would be a delicious burst of flavor!
  2. In a medium sized skillet, heat to medium-high and add your butter and olive oil. I like to use a mix of both but you can substitute for either if you'd like. 
    • 2 Tablespoons olive oil
    • 1 Tablespoon butter
  3. Once melted, add your panko breadcrumbs and mix to fully coat. Continue stirring and browning until all the breadcrumbs are golden brown. This could take about 10 minutes. Ensure you keep moving the crumbs so they don't burn. When golden brown, finish with some flake salt and set aside.
    • 1 cup panko breadcrumbs
    • Flake salt

Dressing

  1. In a medium sized bowl, add all your dressing ingredients and whisk until fully emulsified. Check for flavor and add any additional salt or pepper as needed.
    • 1/2 small shallot, finely minced - about 1 Tablespoon
    • 2/3 cup olive oil
    • 2 cloves garlic, finely minced/garlic press or microplaned - sub 1 teaspoon toum
    • Zest and juice of 1/2 lemon, use microplane to zest lemon then cut and squeeze
    • 1 teaspoon dijon mustard
    • 3 Tablespoons mayonnaise
    • 2 Tablespoon honey
    • 1/4 cup white wine vinegar
    • 1 teaspoon kosher salt, more to taste
    • 1 teaspoon ground black pepper
    • 1/2 cup finely grated manchego or parmesan cheese

Assembly

  1. Add your fully dried radicchio to a large bowl. Add your manchego cheese and half of your breadcrumbs. Mix to fully coat.
  2. Next begin by adding about half of your dressing and mix to combine. Add your olives and bacon.
  3. Taste and add additional dressing as needed to dress the salad or simply keep to the side and add additional to each plate.
  4. Finish your salad by topping with 6 minute egg and additional manchego and breadcrumbs. Enjoy!