Radicchio Salad with Bacon in the Style of Vicenza

• 8 ounces radicchio
• 1 tablespoon extra virgin olive oil, plus more to taste
• 6 slices lean bacon, preferably nitrite-free, chopped
• Sea salt
• Freshly ground black pepper
• 1/2 cup red or white wine vinegar

1. Cut the heads of radicchio in half through the stem end.
2. Using a paring knife, remove and discard the core portion on the base of each half.
3. Shred the radicchio into bite-size pieces, then rinse well and dry thoroughly in a salad spinner or by some other method.
4. Place the radicchio in a serving bowl.
5. In a skillet, warm the 1 tablespoon olive oil over medium heat.
6. Add the bacon and saute until the bacon bits are nicely colored but not burnt.
7. This should take only a few minutes.
8. Drain off the excess bacon fat and add salt and pepper to taste and the vinegar.
9. Use a wooden spoon to deglaze the skillet, scraping up any bacon bits stuck to the bottom as the vinegar reduces, about 2 minutes.
10. Remove the skillet from the heat and let the bacon cool a bit, then stir in olive oil to taste.
11. Pour the dressing over the salad, using only as much as is needed to coat the radicchio lightly and evenly.
12. Serve at once.

radicchio, extra virgin olive oil, lean bacon, salt, freshly ground black pepper, red

Taken from www.cookstr.com/recipes/radicchio-salad-with-bacon-in-the-style-of-vicenza (may not work)