Wilted radicchio and bacon salad with Peychaud’s dressing
Guests will never be able to guess that Peychaud’s is the mystery ingredient in the dressing that blankets this warm, wintertime salad.
1 head radicchio (about 1 lb.)
4 pieces bacon, diced into lardons
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper to taste
2 Tbsp. extra-virgin olive oil
3 tsp. Peychaud’s bitters
1 Tbsp. fresh lemon juice
½ tsp. yellow mustard
½ tsp. honey
Blue cheese crumbles (optional)
• Cut the radicchio in half, then cut each half into quarters. Rinse gently and pat dry. Set aside.
• In a heavy saucepan over medium heat, cook the bacon. When the bacon begins to crisp, add the onion and saute until translucent. Transfer the bacon-onion mixture to a large bowl and set aside.
• To the same saucepan, add the radicchio and salt and pepper to taste. Saute the radicchio until browned.
• To the bowl with the bacon-onion mixture add: olive oil, bitters, lemon juice, mustard, honey and salt and pepper to taste. Whisk to combine. Fold in the radicchio. Garnish with blue cheese crumbles, if desired.