Radicchio Chopped Salad with Toasted Chickpeas

Ingredients

• 2 tablespoons white wine vinegar
• 2 medium heads radicchio (3/4 pound), coarsely chopped
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 large garlic clove, minced
• 1 red bell pepper
• 3 ounces aged provolone cheese, cut into thin shavings
• + 3 more ingredients
• • 5 ounces pancetta, sliced 1/4 inch thick and cut into thin strips
  • 2 tablespoons Prosecco
  • 1 cup canned chickpeas--drained, rinsed and patted dry (about 9 ounces)

1. Preheat the broiler. Roast the bell pepper under the broiler or over an open flame, turning, until charred all over. Transfer the pepper to a bowl, cover with a plate and let steam for 5 minutes. Peel, seed and core the pepper and cut it into 1/2-inch dice. 2. In a large skillet, heat 1 tables...

View full recipe at My Recipes