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Winter Salad

Contributed by: Melinda



1 or 2 red radicchio, depending on size
2 red or golden delicious apples (a combination is pretty)
4 slices bacon, fat rendered (fried crisp)
1/4 cup apple cider vinegar
1 tbl dijon mustard
1 small garlic clove, mashed
1/2 cup olive oil
1/2 teaspoon kosher salt
Black pepper to taste
Chopped toasted pecans (optional)
  • In a bowl, whisk together vinegar, mustard, salt and garlic
  • While whisking, add olive oil in a thin stream until emulsified
  • Cut radicchio into quarters, remove core and slice across to derive shreds
  • Chop bacon coarsely and reserve for top
  • Wash apples and wipe dry
  • Cut into quarters, remove cores and stems, but do not peel
  • Slice into thin strips and place into dressing to prevent oxidization
  • Holding back the apples, pour a little of the dressing onto the radicchio and toss wel
  • Place dressed radicchio onto individual salad plates or onto a serving platter
  • Artfully place apple slices over the radicchio, draining off excess dressing
  • Sprinkle top with chopped bacon and pecans
  • Lightly grind black pepper over all

    Questions about this recipe?

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