Dinner Tonight: Warm Salad With Jerusalem Artichokes, Bacon, And Radicchio Recipe

• 2 handfuls large Jerusalem artichokes, or new potatoes, scrubbed
• 5 slices thick-cut bacon, cut into 1/2-inch slices
• 1 small red onion, thinly sliced
• 1 small head radicchio, halved and thinly sliced
• 1 large or 3 little butter lettuces
• 1 small handful flat leaf parsley, chopped
• 3 tablespoons balsamic vinegar
• Extra virgin olive oil to taste
• Shaved Parmesan (optional)

1. Boil the artichokes or new potatoes in salty water until just soft, but nowhere near mushy.
2. Meanwhile, saute the bacon in a large skillet until beginning to brown, then add the boiled artichokes or potatoes, cut into manageable chunks. Add the onion and cook without apology over high heat, stirring only occasionally, until everything is crispy.
3. Transfer the contents of the skillet into a large bowl, and season with salt and pepper. Add the balsamic vinegar, and, depending on the fat content of your bacon, a little olive oil to moisten. Add the radicchio and lettuce, and toss well. Transfer to serving plates and top with shaved Parmesan if desired.

artichokes, bacon, red onion, head radicchio, butter, parsley, balsamic vinegar, extra virgin olive oil

Taken from www.seriouseats.com/recipes/2008/01/dinner-tonight-warm-salad-with-jerusalem-arti.html (may not work)