Radicchio With Butter Lettuce
|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)|
In a wide frying pan, cook bacon over medium heat until crisp.
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.