Radicchio Salad with Charred Onion, Pawpaw, and Bacon Vinaigrette | James Beard Foundation
Radicchio Salad with Charred Onion, Pawpaw, and Bacon Vinaigrette Method Bacon Vinaigrette: - 1 pound bacon, cut into lardons - 4 medium to large shallots,
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Cooking tools:
- Cast iron skillet
- Grill pan
- Salad spinner
- Grater
- Chef's knife
- Cutting board
- Skillet
- Stove
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Grill
Ingredients
- 1 pound bacon, cut into lardons
- 4 medium to large shallots, minced
- 1/2 head of garlic, peeled and minced
- 1/2 cup Champagne vinegar
- 1/2 cup grapeseed oil
- 2 tablespoons honey
- 1 teaspoon fennel pollen
- 1/2 lemon, juiced
- Dash of salt
- 2 heads red radicchio
- 1 red onion
- 1/4 cup extra virgin olive oil, divided
- 1 bunch chives, chopped
- 2 pawpaws (pear can be used if pawpaw is unavailable)
- 1/2 cup Champagne–Bacon Vinaigrette
- Dash of salt and pepper
- 2 ounces Pecorino cheese
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