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Categories:Viewed: 114 - Published at: 2 years ago
Ingredients
- 1 cup pecans
- 4 navel oranges
- 2 heads radicchio (about 3/4 pound)
- 4 thick bacon slices
- 3 tablespoons extra-virgin olive oil
- 1/4 cup Sherry vinegar or balsamic vinegar
- freshly ground black pepper to taste
Method
- 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.
