Wilted Radicchio

Cuisine: American

Category: vegetable

Servings: 6


1 leek
9 radicchio leaves
2 bacon slices, diced
1 tbsp. honey
2 tsp. Dijon-style mustard
1 oz. Balsamic vinegar
1 oz. cottonseed oil
salt and pepper, to taste


Blanch outer leaves of leek; shock in ice water. Slice into long thin strips; reserve. Split radicchio leaves in half by removing center ribs. Roll 3 half leaves to a portion; tie with leek strip. Dice leeks; place in saute pan with bacon. Saute. Add honey and mustard; deglaze with vinegar. Add oil, stirring rapidly. Heat to boiling. Add radicchio bundles; toss quickly to coat.

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