Roasted Radicchio with Warm Bacon Dressing and Blood Oranges
- 2 large heads of round radicchios
- ⅓ cup of olive oil
- kosher salt
- 8 ounces of bacon, chopped
- 1 blood orange, segmented.
- ½ cup of bacon fat
- 3 tablespoons of apple cider vinegar
- 1 teaspoon of sugar
- 1 teaspoon of dijon mustard
- 1 small shallot, minced
- 1 teaspoon of chopped thyme
- Preheat oven to 375.
- Slice radicchio in half, and then half again. In mixing bowl, working in batches, toss with olive oil and season with kosher salt.
- Place on parchment paper on jelly roll pan and roast in oven for 20-30 minutes, rotating half way through, until browned and tender.
- Meanwhile, on stove, warm bacon fat in small saucepan. Add shallots and sauté for about 30 seconds. Whisk in vinegar, sugar, mustard, and thyme. Continue to whisk until emulsified.
- Place radicchio on serving plate, top with bacon and blood oranges. Drizzle dressing over salad and serve.
Recipe by Talia Bunting at https://www.taliabunting.com/roasted-radicchio/
3.5.3208