Italian Radicchio Slaw With Bacon Vinaigrette

The smoky flavor of bacon permeates the warm sweet-and-sour dressing in this intriguing salad.

Yield: 4 servings

Ingredients

• 1 head radicchio, shredded (3 1/2 cups)
• 3 cups shreded green cabbage
• 2/3 cup pine nuts or slivered almonds, toasted
• Bacon Vinaigrette (See below)

Preparing

Toss the radicchio, green cabbage and pine nuts in a large bowl until combined. Shake the vinaigrette. Pour over the salad and toss to coat.

Bacon Vinaigrette

Yield: 3/4 cup

Ingredients

• 6 slices uncooked bacon, chopped
• 1/2 cup cider vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper

Preparing

Cook the bacon until crisp; drain, reserving 3 tablespoons of the hot bacon drippings. Crumble the bacon. Combine the reserved bacon drippings, crumbled bacon, vinegar, sugar, salt and pepper in a jar with a tight-fitting lid. Cover and shake well.

Additional Resources

This recipe is compliments of "The Purple Kiwi Cookbook" by Karen Caplan.

Learn about Cabbage.

Other recipes from Produce Pete.