Makes 8 servings
- 2 Tbsp (1/4 stick) butter
- 1 6- to 7-ounce Granny Smith apple, quartered, cored, cut into 1/2-inch thick slices
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 1/4 cup finely chopped shallots
- 8 Tbsp (about) apple cider
- Nonstick vegetable oil spray
- 9 cups 3/4-inch cubes panettone (about 1 pound)
- 1/4 cup (1/2 stick) butter
- 2 garlic cloves, finely chopped
- 1 Tbsp chopped fresh sage
- 2 tsp minced fresh thyme
- 6 Tbsp finely grated Parmigiano
- Coarse sea salt
- Freshly ground black pepper
- 1 10- to 11-ounce head of radicchio, halved, cored, thinly sliced
- 12 ounces 1/8-inch thick slices pancetta, cut into 2x1/8-inch strips
- 1 pound small Brussels sprouts, trimmed, quartered lengthwise
- Fresh pomegranate seeds (optional)
- Melt butter in heavy medium skillet over medium-high heat. Add apple slices and saute until golden brown, turning occasionally, about 6 minutes. Cover and cook until very tender, about 1 minute. Transfer apple slices and pan juices to blender and cool.
- Add oil, vinegar, and shallots. Blend until smooth. Add cider, 2 tablespoons at a time, blending to pourable consistency.
- Season vinaigrette with salt and pepper. This can be made 1 day ahead; simply cover and chill, bringing to room temperature before using.
- Place radicchio in large bowl of water and ice. Chill at least 1 hour and up to 3 hours.
- Saute pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain. Cook Brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain. This can be prepared 2 hours ahead; let stand at room temperature.
- Combine croutons, pancetta, and Brussels sprouts in large bowl. Drain radicchio very well and add to salad. Add enough vinaigrette to coat, tossing to blend well. Transfer salad to large shallow bowl. Sprinkle with pomegranate seeds, if desired.
Original recipe and image source: Michael Chiarello for December 2007 issue of Bon Appetit, via epicurious