Makes: 10 servings
Preparation Time: 10 minutes
- 1 HEAD GREEN RADICCHIO
- ½ HEAD RADICCHIO
- 1½ CUP BACON, FINELY DICED
- 150 G QUEIJO COLONIAL (COLONIAL CHEESE) OR PARMESAN
Detach the leaves from both radicchio heads and soak them in water and vinegar for a few minutes. Meanwhile, fry the bacon in its own fat, until crispy. Drain on paper towel. Dry radicchio leaves, place in a serving dish and sprinkle on the crispy bacon. Grate cheese over the salad and serve.
This salad is usually part of rodízios (all-you-can-eat restaurants, also known as sequências) specialized in poussin and pasta at Serra Gaúcha (Rio Grande do Sul state’s area), thanks to the influence of Italian immigrants. It is also very common in Italian restaurants of South and Southeast regions.