Radicchio Salad with Niman Ranch Applewood Smoked Bacon and Goat Cheese
Prep: 10 minutes
Cook: 10 minutes
Chef Lance Dean Velasquez of John Frank Restaurant located in San Francisco’s popular Castro District was named “Rising Star Chef” by Michael Bauer of the San Francisco Chronicle in 1995, and in their August 1996 issue, Food and Wine Magazine listed him as one of “America’s Ten Best New Chefs.
4 slices Niman Ranch Applewood Smoked Bacon
4 tsp. California olive oil
5 scallions, cleaned, finely sliced
2 small heads of radicchio, (washed, dried and torn into bite size pieces)
4 tsp. red wine vinegar
1 small wheel or log of soft California goat cheese
1 head of leaf lettuce or assorted salad greens picked and washed
Salt and freshly ground pepper
- Fry bacon until crispy. Remove and drain on paper towels. Keep warm. Discard all but 4 tsp if the drippings.
- Add an additional 4 tsp. of olive oil to the pan. Sauté scallions until soft. Add radicchio and sauté until slightly wilted. Add 4 tsp red wine vinegar and the goat cheese, crumbled. Taste the liquid for seasoning. Add pepper and salt as needed.
- Pour the hot radicchio dressing over leaf lettuce or your choice of assorted salad greens. Add the crumbled bacon. Toss and serve.