Grilled Radicchio and Spinach Salad with Bacon, Blue Cheese and Walnuts

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SERVINGS

4

PREP TIME

10 min

TOTAL TIME

15 min

GLUTEN FREE

YES

Jones bacon, blue cheese and walnuts complement the spinach and grilled radicchio in this upscale salad recipe.

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
ingredients
1 whole head radicchio, cut through stem into 4 wedges
3 tablespoons extra virgin olive oil, divided
​Salt and freshly ground black pepper, to taste
1 teaspoon red wine or balsamic vinegar
1 shallot, finely chopped
4 cups baby spinach leaves
1/2 cup blue cheese, crumbled
1/3 cup toasted walnuts*, chopped
6 slices Jones Dairy Farm Dry Aged Bacon, cooked and sliced into 1 inch pieces
DIRECTIONS
Brush cut sides of radicchio with 1 tablespoon olive oil and sprinkle with salt and pepper.
    
Place radicchio cut side down on preheated stovetop grill pan over medium-high heat or medium-high gas grill; grill about 2 minutes per side, or until edges are brown and wilted.

Meanwhile, whisk together remaining olive oil with vinegar, shallot and salt and pepper.

Divide spinach evenly among four plates; top each salad with one radicchio wedge. Drizzle with dressing and top with equal portions of blue cheese, walnuts and bacon.

*To toast walnuts, spread into a single layer on a baking sheet and bake 10 minutes in 325°F oven.

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Ingredients

1 whole head radicchio, cut through stem into 4 wedges
3 tablespoons extra virgin olive oil, divided
​Salt and freshly ground black pepper, to taste
1 teaspoon red wine or balsamic vinegar
1 shallot, finely chopped
4 cups baby spinach leaves
1/2 cup blue cheese, crumbled
1/3 cup toasted walnuts*, chopped
6 slices Jones Dairy Farm Dry Aged Bacon, cooked and sliced into 1 inch pieces

Directions

Brush cut sides of radicchio with 1 tablespoon olive oil and sprinkle with salt and pepper.
    
Place radicchio cut side down on preheated stovetop grill pan over medium-high heat or medium-high gas grill; grill about 2 minutes per side, or until edges are brown and wilted.

Meanwhile, whisk together remaining olive oil with vinegar, shallot and salt and pepper.

Divide spinach evenly among four plates; top each salad with one radicchio wedge. Drizzle with dressing and top with equal portions of blue cheese, walnuts and bacon.

*To toast walnuts, spread into a single layer on a baking sheet and bake 10 minutes in 325°F oven.