Bacon Vinaigrette with Grilled Radicchio
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 8 servings
Photo by Lynne Calamia
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- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 3 tablespoons bacon drippings
- 1 tablespoon dark brown sugar
- 1 tablespoon coarse-grain mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 (12-ounce) heads radicchio, quartered
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 8 servings
Procedure
- Fire up a charcoal grill or heat a cast-iron grill panover medium-high heat.
- In a small nonreactive bowl, combine the oil, vinegar, 2 tablespoons of the bacon drippings, the brown sugar, mustard, salt, and pepper. Whisk until an emulsion is formed and set the vinaigrette aside at room temperature.
- Coat the quartered radicchio in the remaining tablespoon bacon drippings. Put the radicchio onto the hot grill or grill pan and cook until the edges are slightly wilted, about 2 minutes per side.
- Transfer to a plate and cover with a stainless-steel bowl; let the radicchio steam for 5 minutes.
- Drizzle the vinaigrette over the radicchio wedges and serve immediately.
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