Prep time: 25 minutes
Cook time: 6 minutes
Serves 8 to 10
Recipe from "Charred & Scruffed" by Adam Perry Lang with Peter Kaminsky (Artisan, $24.95, 266 pages).
For the vinaigrette:
2 tablespoons sherry vinegar
2 tablespoons finely chopped shallots
1 teaspoon red pepper flakes
1 teaspoon garlic paste (1 to 2 cloves mashed with a pinch of salt)
Pinch each of sea or kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
For the salad:
4 to 5 heads radicchio, quartered and core trimmed
16 to 20 slices bacon
2 tablespoons aged balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh chives
Preheat the grill to medium low.
For the vinaigrette, whisk all the ingredients together in a small bowl. Put the radicchio in a large bowl and drizzle with just enough vinaigrette to coat lightly, tossing gently.
Lay a slice of bacon on a work surface and wrap a radicchio quarter tightly in the bacon, starting from the bottom end and continuing to just shy of 1/4 inch from the top. Repeat with the remaining bacon and radicchio.
Put the radicchio quarters on the oiled clean grill grate and cool until crispy and golden on the first side, about 2 minutes. Turn and cook until crisp and golden on the second side, about 2 minutes, then turn and cook until crisp and golden on the third side.
Transfer the radicchio to a platter. Drizzle with the balsamic vinegar and olive oil, sprinkle with the chopped chives, and serve.
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