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Radicchio and speck salad with vanilla and bourbon dressing
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate a vibrant orange and radicchio salad with a hint of fragrant vanilla for a sweet and refreshing twist.
Ingredients:
  • 150g speck, cut into lardons
  • 4 oranges, peeled, pith removed, sliced into 3 rounds each
  • 1/2 head radicchio, leaves separated
  • 1 baby cos lettuce, leaves separated
  • 55g (1/2 cup) walnuts, toasted, chopped
  • 62.50 ml fresh mint leaves
  • 60ml (1/4 cup) bourbon
  • 1 vanilla bean, split, seeds scraped
  • 20.00 ml white wine vinegar
  • 5.90 gm Dijon mustard
  • 125ml (1/2 cup) extra virgin olive oil
Instructions:
  • For the dressing, simmer bourbon with vanilla seeds and pod in a saucepan over low heat, stirring occasionally. Infuse for 15 minutes. Remove vanilla pod. Combine the bourbon mixture with vinegar, mustard, and oil in a jar. Season, seal with a lid, and shake well to mix. Set aside.
  • Cook the speck in a non-stick frying pan over medium-high heat, stirring often, for 5 minutes until crisp. Drain on a plate lined with paper towel.
  • In a bowl, toss together oranges, radicchio, cos, speck, nuts, and mint. Drizzle with the dressing.

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