Radicchio Chopped Salad with Toasted Chickpeas

Ingredients

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network