Radicchio Salad with Sourdough Dressing
A sophisticated salad featuring crisp radicchio leaves and homemade croutons, dressed with a unique sourdough-thickened vinaigrette that's both tangy and rich. The bread serves double duty - as crispy croutons and as part of the dressing's body.
Ingredients
- •3 ounce sourdough bread
- •1 tablespoon olive oil
- •1 teaspoon Kosher salt
- •½ teaspoon freshly ground pepper
- •1 clove garlic
- •2 tablespoons red wine vinegar
- •1 teaspoon Dijon mustard
- •1 teaspoon sugar
- •1 head radicchio
- •2 whole scallions
- •thinly sliced
Cooking Instructions
- 1.
Preheat oven to 425°. Toss half of bread with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown, 8-10 minutes.
10 min
- 2.
Pulse garlic, vinegar, mustard, sugar, remaining bread, and 2 tablespoons water in a blender to combine; let sit 5 minutes to soften bread. With motor running, gradually add remaining 1/3 cup oil; blend until smooth (bread will blend into dressing, thickening and flavoring it, while retaining some texture), about 2 minutes; season with salt and pepper.
7 min
- 3.
Toss radicchio, scallions, croutons, and dressing in a large bowl; season with salt and pepper.
3 min
