950. BACON and FAVA BEAN SALAD

yields 4 servings


1 tablespoon sunflower oil
7 ounces bacon, chopped into large pieces
1 large red bell pepper, seeded and cut into strips
2 red onion, cut into wedges
2 slices bread
2 cups frozen fava beans, thawed
2 heads radicchio, cut into wedges
2 tablespoons chopped flat-leaf parsley (optional)
4 tablespoons mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1 pinch sugar
4 tablespoons milk
Salt and fresh-ground pepper

Heat the broiler, if not using a toaster for the bread. Make the dressing by mixing together the mayonnaise, Worcestershire sauce, Dijon mustard, and sugar. Add enough milk to make a drizzling consistency. Season with salt and pepper to taste; set aside.

Heat the sunflower oil in a large saucepan. Add the bacon, red bell pepper, and onions and saute over high heat, stirring, until the onions are soft, about 4 minutes.

Meanwhile, toast the bread in a toaster or under the broiler. Cut it into cubes; set aside.

Stir the fava beans into the bacon mixture and add 1 tablespoon water. Heat until sizzling, then cover the pan and leave to cook 4 minutes.

Arrange the radicchio wedges on top of the bean-and-bacon mixture. Cover again and cook until the radicchio wilts, but still holds its shape, about 3 minutes.

Spoon the salad into shallow bowls and drizzle the dressing on top. Scatter the toasted bread cubes over the top and sprinkle with chopped flat-leaf parsley.


courtesy of: Reader's Digest