Bacon and Fava Bean Salad
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Reader's Digest
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1. Ingredients
- 1 tablespoon sunflower oil
- 7 ounces lean smoked Canadian bacon, rind removed and snipped into large pieces
- 1 large red bell pepper, seeded and cut into strips
- 2 red onion, cut into wedges
- 2 slices bread
- 2 cups frozen fava beans, thawed
- 2 heads radicchio, cut into wedges
- 2 tablespoons Chopped flat-leaf parsley (optional)
- 4 tablespoons mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 pinch sugar
- 4 tablespoons milk
- Salt and fresh-ground pepper
Nutrition Info
Per Serving
- Calories: 566 kcal
- Carbohydrates: 64 g
- Dietary Fiber: 21 g
- Fat: 20 g
- Protein: 34 g
- Sugars: 10 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat the broiler, if not using a toaster for the bread. Make the dressing by mixing together the mayonnaise, Worcestershire sauce, Dijon mustard, and sugar. Add enough milk to make a drizzling consistency. Season with salt and pepper to taste; set aside.
- Heat the sunflower oil in a large saucepan. Add the bacon, red bell pepper, and onions and saute over high heat, stirring, until the onions are soft, about 4 minutes.
- Meanwhile, toast the bread in a toaster or under the broiler. Cut it into cubes; set aside.
- Stir the fava beans into the bacon mixture and add 1 tablespoon water. Heat until sizzling, then cover the pan and leave to cook 4 minutes.
- Arrange the radicchio wedges on top of the bean-and-bacon mixture. Cover again and cook until the radicchio wilts, but still holds its shape, about 3 minutes.
- Spoon the salad into shallow bowls and drizzle the dressing on top. Scatter the toasted bread cubes over the top and sprinkle with chopped flat-leaf parsley.
Yield: 4 servings
3. Still Hungry?
This delicious warm salad is packed with strong flavors and makes a fabulous supper or lunch served with chunks of crusty bread or a side dish of new potatoes. Use a mild smoked bacon, such as a maple cure, as it is slightly less salty than some of the other cures.
Notes:
Note
If radicchio is unavailable, use 10 ounces Belgian endive or 2 crisp lettuce hearts.
For a Wilted Endive and Bacon Salad
Make an Orange and Honey Dressing by mixing the grated zest of 1/2 orange with 4 tablespoons orange juice, 1 tablespoon each lemon juice and honey, 2 tablespoons extra-virgin olive oil, and 1 teaspoon balsamic vinegar; season to taste. Cut the peel and pith from 2 oranges and slice between the membrane to release the segments. Cook the bacon, bell pepper, and onion as in the main recipe, then add 2 cups frozen peas instead of the fava beans. Cook 4 minutes. Add 2 heads of Belgian endive, cut into wedges, and cook 2 minutes longer. Toss with the orange segments, dressing and 1 1/2 ounces watercress. Sprinkle 2 tablespoons toasted pecan nuts on top and serve warm.
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