Radicchio Chopped Salad with Toasted Chickpeas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The chickpeas are toasted in the pancetta fat, which gives them a rich flavor. Ingredients:
1 red bell pepper |
2 tablespoons extra-virgin olive oil |
5 ounces pancetta, sliced 1/4 inch thick and cut into thin strips |
1 cup canned chickpeas--drained, rinsed and patted dry (about 9 ounces) |
2 tablespoons prosecco |
2 tablespoons white wine vinegar |
1 large garlic clove, minced |
salt and freshly ground pepper |
2 medium heads radicchio (3/4 pound), coarsely chopped |
3 ounces aged provolone cheese, cut into thin shavings |
Directions:
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 tablespoon of the olive oil. Add the pancetta and cook over low heat, stirring, until lightly browned, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add half the chickpeas to the skillet and cook over moderately high heat, shaking the skillet, until the chickpeas are lightly browned and slightly crisp, 3 to 4 minutes; transfer to a plate. Repeat with the remaining chickpeas.
3. In a small bowl, combine the Prosecco with the vinegar, garlic and the remaining 1 tablespoon of olive oil. Season with salt and pepper.
4. Preheat the oven to 400°. Return the pancetta and chickpeas to the skillet and rewarm them in the oven for 3 minutes. In a large bowl, toss the radicchio with the arugula, provolone, pancetta, chickpeas and roasted red pepper. Add the dressing, toss well and serve at once.
5. Make Ahead: The salad and Prosecco dressing can be prepared through Step 3 up to 4 hours ahead.
6. Wine Recommendation: The round, mouth-filling Pojer e Sandri Spumante Extra Brut Cuvée 1993/1994 softens the sharp flavors of the provolone and bitter greens in this salad, while its effervescence lightens the texture of the chickpeas.
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