Sauteed Radicchio, Orange, Bacon, and Pecan Salad

1. 1

   Preheat oven to 350 F.

2. 2

   In a baking pan toast pecans in one layer in middle of oven until golden and fragrant, about 10 minutes.

3. 3

   With a sharp knife cut peel and pith from oranges and cut orange sections free from membranes.

4. 4

   Discard outer leaves from radicchio and halve lengthwise.

5. 5

   Cut radicchio crosswise into 1/8-inch-thick slices.

6. 6

   Cut bacon into 1/2-inch pieces and in a 12-inch heavy skillet cook over moderate heat, stirring, until just golden.

7. 7

   With a slotted spoon transfer bacon to a large bowl.

8. 8

   Pour off fat from skillet and in skillet heat oil over moderately high heat until hot but not smoking.

9. 9

   Saut radicchio, stirring, until wilted, about 5 minutes.

10. 10

    Reduce heat to moderate and stir in vinegar.

11. 11

    Cook radicchio, stirring, 1 minute more.

12. 12

    Transfer radicchio to bowl and toss with bacon, nuts, and pepper.

13. 13

    Season salad with salt.

14. 14

    Serve salad topped with orange sections.

* Per serving · 4 servings · Values may vary.

No additional tips available.