A combination of crispy tatsoi, bitter radicchio, sweet honey, tangy mustard, and crispy bacon make this fall salad a perfect meal. We will soon have to say goodbye to certain salad greens for the winter, but that doesn’t mean you should stop experimenting with ways to eat them.
1 small head of radicchio, thinly sliced
1 head of tatsoi
½ head of lettuce
½ apple, sliced thin
2 Tbsp pine nuts, toasted
1 small red onion, finely diced
1 clove of garlic, minced
2 strips of bacon
2 Tbsp dijon mustard
1 Tbsp Honey
2 Tbsp rice vinegar
¼ tsp freshly ground pepper
Cook the bacon in a large pan, once cooked, remove and allow to cool slightly, then chop. Keep the bacon grease in the pan, turn the heat to low, and sauté the onion and garlic. In a separate bowl whisk together the mustard, honey, vinegar, and pepper. Once the onion is soft, pour the mustard mixture, along with the chopped bacon back into the pan to warm up. Toss in the sliced radicchio and allow it to wilt. Then combine everything in a large bowl, including the tatsoi, lettuce, apple, and toasted pine nuts, mix, and serve.
Recipe and photos by Meghan Feilmeier
Follow her on Instagram: @meghan_moves and @meghan_feilmeier_photography