Posted in Salads on Jan 23,2015
Have you been slacking on your salad intake lately? I know I have. The cold winter weather doesn’t exactly scream cold salad for lunch and dinner. Instead I’ve been craving warm soups and hot comfort food. This warm winter salad is a great seasonal option, it has just enough crunch from the fresh greens and some warm savory additions. Check out the recipe below:
8 Jerusalem artichokes, scrubbed
5 slices nitrite free turkey bacon, cut into 1/2-inch slices
1 small red onion, thinly sliced
1 head radicchio, halved and thinly sliced
1 large head butter lettuce
1 small handful flat leaf parsley, roughly chopped
4 tablespoons balsamic vinegar
Extra virgin olive oil to taste (optional)
Boil the artichokes in salted water until just soft. Cool and cut into chunks.
Sauté the turkey bacon in a large skillet until beginning to brown, add chopped artichokes and onions and cook over high heat, stirring occasionally, until everything is crispy.
Transfer the artichokes, onions and turkey bacon into a large bowl, season with salt and pepper. Add balsamic vinegar, and a little olive oil to moisten. Add the radicchio and lettuce, and toss well. Transfer to serving plates and top with shaved Parmesan and black pepper to taste.
This salad is best eaten right away, so the ingredients are all the perfect temperature and texture. It’s great on it’s own or as a side to a larger meal.
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