Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio

  • Serves

    makes 4 servings


This hearty winter salad was adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook (2007, Hyperion).


  • 6-8 Jerusalem artichokes, scrubbed
  • 5 slices thick-cut bacon, cut into 1/2-inch slices
  • 1 small red onion, thinly sliced
  • 1 small head radicchio, halved and thinly sliced
  • 1 large head butter lettuce
  • 1 small handful flat leaf parsley, roughly chopped
  • 4 tablespoons balsamic vinegar
  • Extra virgin olive oil to taste (optional)
  • Shaved Parmesan


Step 1

Boil the artichokes in salty water until just soft, but nowhere near mushy. Slightly cool and cut into chunks.

Step 2

Meanwhile, saute the bacon in a large skillet until beginning to brown, then add the artichokes. Add onions and cook over high heat, stirring only occasionally, until everything is crispy.

Step 3

Transfer the contents of the skillet into a large bowl, and season with salt and pepper. Add the balsamic vinegar, and, depending on the fat content of your bacon, a little olive oil to moisten. Add the radicchio and lettuce, and toss well. Transfer to serving plates and top with shaved Parmesan.