Radicchio Chopped Salad with Toasted Chickpeas

Ingredients

  • 1 large garlic clove, minced
  • 1 cup canned chickpeas--drained, rinsed and patted dry (about 9 ounces)
  • 1 red bell pepper
  • Salt and freshly ground pepper
  • 2 tablespoons Prosecco
  • 1 cup canned chickpeas--drained, rinsed and patted dry (about 9 ounces)
  • 2 medium heads radicchio (3/4 pound), coarsely chopped
  • + 6 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons white wine vinegar
    • 5 ounces pancetta, sliced 1/4 inch thick and cut into thin strips
    • 2 tablespoons Prosecco
    • 3 ounces aged provolone cheese, cut into thin shavings
    • 3 ounces aged provolone cheese, cut into thin shavings

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...

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