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Radicchio with Butter Lettuce Recipe
|Salad oil||1 Tablespoon (If Needed)|
|Red wine vinegar||1 Tablespoon|
|Minced shallot||1 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
|Lightly packed butter lettuce||2 Cup (32 tbs)|
|Radicchio||3 Cup (48 tbs)|
|Chives||1⁄2 Cup (8 tbs) (Use Whole)|
Serving size: Complete recipe
Calories 1134 Calories from Fat 509
% Daily Value*
Total Fat 60 g92.1%
Saturated Fat 17.6 g87.9%
Trans Fat 0.3 g
Cholesterol 113.3 mg
Sodium 997.5 mg41.6%
Total Carbohydrates 144 g47.9%
Dietary Fiber 24 g96%
Sugars 18 g
Protein 17 g34.5%
Vitamin A 41.4% Vitamin C 206.5%
Calcium 28.3% Iron 33.9%
*Based on a 2000 Calorie diet
Lift out, drain, and break into 1-inch pieces; set aside.
Measure drippings and add oil, if needed, to make 3 tablespoons.
Return to pan with bacon, vinegar, shallot, and mustard.
Using a sharp knife, cut peel and all white membrane from orange; cut between sections and lift them out.
In a large bowl, mix lettuce and radicchio with orange sections.
Heat bacon mixture to simmering and pour over salad.
Mix quickly, season to taste with salt and pepper, and arrange at one end of a large platter.
Garnish other end with a spray of chives radiating out from salad.