Seared Radicchio and Fennel Salad


  • 1 Bulb Fennel, shaved
  • 1 Head of Radicchio, halved and sliced in strips
  • 1/2 LB. of Bacon, chopped, rendered crisp
  • 1 Lemon, juiced
  • 1/4 Cup good quality capers and/or olives; kalamata, nicoise, etc., chopped
  • 2 TBSP Canola or Vegetable oil for sauteing
  • Extra Virgin Olive oil
  • Salt and pepper
  • Parsley finely chopped
  • Chives finely chopped

Method of Prep

1. In a saute pan over medium heat with a dab of canola oil, add chopped bacon and render until crisp. Remove from pan onto a paper towel to absorb extra fat. Cool and reserve for salad.

2. In a separate, very hot pan with a little bit of canola or vegetable oil, sear the radicchio. Keep it moving in the pan. When it starts to caramelize a bit, remove and cool on a sheet pan.

3. When radicchio has cooled, toss it together with the fennel, bacon bits, olives, lemon juice, capers/ olives and olive oil. Season to taste with salt and pepper, and parsley/ chives. Be sure to taste and adjust seasoning according to personal preference!