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Radicchio, bacon and pear salad

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  • SERVES: 2


radicchio salad Guy Turland


    • 500 ml balsamic vinegar
    • ½ tbsp brown sugar
    • ½ tsp + 2 tbsp olive oil
    • 5rashers of bacon
    • 1 radicchio
    • 1 tbsp of pomegranate seeds
    • 1 tbsp chopped walnut, toasted
    • 1pear, sliced fine
    • Rind and juice of 1 lemon


  • In a small pot over a medium heat, cook balsamic vinegar and brown sugar until reduced, thick and rich (about 10 minutes). Cool.

    Meanwhile, heat a pan over medium heat, add ½ tsp olive oil then bacon and cook until crispy (about 5 minutes). Cool then chop roughly.

    Tear radicchio leaves into bite size chunks into a large mixing bowl then add pomegranate, toasted walnuts, sliced pear, chopped crispy bacon, the remaining olive oil, and lemon rind and juice. Mix well.

    Transfer salad to a serving bowl then finish with a drizzle of balsamic reduction.


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