Photo by Ted Cavanaugh, Styling by Sue Li
You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.
Recipe information
Yield
4 servings
Ingredients
4
slices bacon
1
small shallot, finely chopped
3
tablespoons sherry vinegar
2
tablespoons olive oil
1
teaspoon Dijon mustard
1
head of radicchio, leaves separated, larger leaves torn
4
plums, cut into wedges
¼
cup Gaeta olives
Kosher salt, freshly ground pepper
Need to make a substitution?
Preparation
Step 1
Cook bacon in dry medium skillet over medium-low heat, turning occasionally, until crisp, 8–12 minutes. Transfer to paper towels to drain.
Step 2
Reduce heat to low and cook shallot in same skillet, stirring often, until translucent, about 2 minutes. Add vinegar, oil, mustard, and 1 Tbsp. water and whisk until smooth.
Step 3
Toss radicchio, plums, and olives in a large bowl. Drizzle dressing over; season with salt and pepper. Toss to coat.
Step 4
Transfer salad to a platter, then crumble bacon over.