Radicchio Chopped Salad with Toasted Chickpeas

Ingredients

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