Treviso Radicchio Salad with Walnut Vinaigrette

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Photo: GENTL & HYERS
Servings:
6

Aged pecorino Toscano cheese is fairly hard; young pecorino Toscano is softer and milder. You can use good-quality provolone cheese instead, if you like.

Ingredients

  • 8 thin slices pancetta (about 4 ounces)

  • 3 heads Treviso radicchio (about 1 ½ pounds), quartered lengthwise

  • ½ cup walnut oil

  • 2 shallots, finely chopped

  • ½ cup champagne vinegar

  • cup chopped walnuts, toasted

  • ½ teaspoon coarse salt

  • ¼ teaspoon pepper

  • 2 ounces shaved young pecorino

  • Toscano cheese

Directions

  1. Heat a medium skillet over medium-low heat; arrange pancetta in skillet in a single layer. Cook, turning occasionally, until crisp, about 12 minutes. Drain on paper towels. Break into 1-inch pieces.

  2. Put radicchio in a large bowl. Add oil to skillet; heat over medium heat. Add shallots; immediately remove skillet from heat. Whisk in vinegar, walnuts, salt, and pepper; pour over radicchio. Toss well. Top with pancetta and cheese.

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