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1
Cut the heads of radicchio in half through the stem end.
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2
Using a paring knife, remove and discard the core portion on the base of each half.
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3
Shred the radicchio into bite-size pieces, then rinse well and dry thoroughly in a salad spinner or by some other method.
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4
Place the radicchio in a serving bowl.
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5
In a skillet, warm the 1 tablespoon olive oil over medium heat.
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6
Add the bacon and saute until the bacon bits are nicely colored but not burnt.
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7
This should take only a few minutes.
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8
Drain off the excess bacon fat and add salt and pepper to taste and the vinegar.
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9
Use a wooden spoon to deglaze the skillet, scraping up any bacon bits stuck to the bottom as the vinegar reduces, about 2 minutes.
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10
Remove the skillet from the heat and let the bacon cool a bit, then stir in olive oil to taste.
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11
Pour the dressing over the salad, using only as much as is needed to coat the radicchio lightly and evenly.
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12
Serve at once.
