6 slices raw bacon, chopped
1/2 cup cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 head radicchio, shredded (about 3 1/2 cups)
3 cups shredded green cabbage
2/3 cup pine nuts or slivered almonds, toasted


1. In a small skillet, cook bacon until crisp and drain on paper towels, reserving 3 tablespoons of the hot bacon drippings. Crumble bacon.
2. In a jar, combine reserved bacon drippings, crumbled bacon, vinegar, sugar, salt and pepper. Cover and shake well. Set aside.
3. In a large bowl, toss together radicchio, green cabbage and pine nuts or almonds. Shake dressing; pour over salad. Toss well and serve while warm.

Recipe Courtesy of Freida's, The Specialty Produce People.

This slaw would make an excellent side dish for pork chops.

Radicchio Slaw With Bacon Vinaigrette
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