- 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)
- Deviled Dressing
- 4 tablespoons mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 pinch sugar
- 4 tablespoons milk
- Salt and fresh-ground pepper
- 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.