1492. WARM SALAD with JERUSALEM ARTICHOKES, BACON and RADICCHIO

makes four servings


6-8 Jerusalem artichokes, scrubbed
5 slices thick-cut bacon, cut into 1/2-inch slices
1 small red onion, thinly sliced
1 small 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)
shaved Parmesan

Boil the artichokes in salty water until just soft, but nowhere near mushy. Slightly cool and cut into chunks.

Meanwhile, sauté the bacon in a large skillet until beginning to brown, then add the artichokes. Add onions and cook over high heat, stirring only occasionally, until everything is crispy.

Transfer the contents of the skillet into a large bowl, and season with salt and pepper. Add the balsamic vinegar, and, depending on the fat content of your bacon, a little olive oil to moisten. Add the radicchio and lettuce, and toss well. Transfer to serving plates and top with shaved Parmesan.


bacon recipe courtesy of: Cook With Jamie: My Guide to Making You a Better Cook by Jamie Oliver. Hyperion, 2007