Wilted radicchio and bacon salad with Peychaud’s dressing
Guests will never be able to guess that Peychaud’s is the mystery ingredient in the dressing that blankets this warm, wintertime salad.
Ingredients
1 head radicchio (about 1 lb.)
4 pieces bacon, diced into lardons
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper to taste
2 Tbsp. extra-virgin olive oil
3 tsp. Peychaud’s bitters
1 Tbsp. fresh lemon juice
½ tsp. yellow mustard
½ tsp. honey
Blue cheese crumbles (optional)
Preparation
• Cut the radicchio in half, then cut each half into quarters. Rinse gently and pat dry. Set aside.
• In a heavy saucepan over medium heat, cook the bacon. When the bacon begins to crisp, add the onion and saute until translucent. Transfer the bacon-onion mixture to a large bowl and set aside.
• To the same saucepan, add the radicchio and salt and pepper to taste. Saute the radicchio until browned.
• To the bowl with the bacon-onion mixture add: olive oil, bitters, lemon juice, mustard, honey and salt and pepper to taste. Whisk to combine. Fold in the radicchio. Garnish with blue cheese crumbles, if desired.
