Grilled Radicchio Salad

Serves:
Serves 4
Prep Time:
Cook Time:
Total Time:
Grilled Radicchio Salad: This unassuming salad is jam-packed with flavor thanks to a bacon vinaigrette and some crispy eggs on top. YUM! | macheesmo.com
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This unassuming salad is jam-packed with flavor thanks to a bacon honey vinaigrette and some crispy eggs on top. YUM!

Inspired by a recipe in the Gjelina Cookbook

Ingredients

1 pound radicchio (and/or other chicories like endive or escarole)
1/4 cup extra virgin olive oil
2 tablespoons water
Salt and pepper
4 large eggs

Bacon Vinaigrette

3-4 strips bacon, rendered
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1-2 tablespoons honey
Pinch of salt

Instructions

  1. In a small/medium skillet, add bacon (chopped) over low heat. Cook until fat is rendered out of bacon, about 8-10 minutes, and bacon is crispy. Remove bacon and let drain on a paper towel. Pour off bacon grease, leaving 2 tablespoons in the pan. Turn heat down to very low.
  2. Whisk in other vinaigrette ingredients. Taste and adjust to your liking. It should be slightly sweet which will counteract some of the bitterness of the radicchio.
  3. Preheat your grill to medium-high heat and make sure there is an indirect section of the grill ready as well. Rinse radicchio and toss with 2 tablespoons olive oil, water, and a pinch of salt and pepper.
  4. Add radicchio leaves to the hottest part of the grill and let char for about 30 seconds. Then move them to the indirect heat section and stack them up. Let them grill for another few minutes until they start to wilt. Remove them from the grill.
  5. To make eggs, add two tablespoons olive oil to a large skillet, cast iron works well over medium heat. Once the oil is glistening, crack in eggs. Cook until eggs start to crisp up around the edges. Carefully spoon hot oil over the tops of the eggs, setting all the whites, but leaving the yolks runny.
  6. Right before serving, toss grilled radicchio with a drizzle of bacon vinaigrette. Divide between plates and top with eggs (1/plate is good). Garnish with crispy bacon and serve with extra vinaigrette on side.