Radicchio Salad with Parmesan-Balsamico Vinaigrette

by Charlie McCarthy, Sr.

Ingredients

• 1 baguette
• 1/4 tsp garlic
• 1 tbsp dijon mustard
• 1 tbsp balsamic vinegar
• 1 tsbp sherry vinegar
• 1/4 cups olive oil
• salt
• pepper
• 2 heads radicchio
• 2/3 cups parmesan cheese

Recipe

1. Preheat the oven to 350F. Cut the baguette into 1/2-inch cubes. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, 4 to 5 minutes. Set aside.
2. Whisk together the grated garlic, dijon mustard, balsamic vinegar, and sherry vinegar in a small bowl. Slowly whisk the olive oil into the mixture. Season with salt and pepper. Set aside.
3. Seperate the radicchio leaves and soak them in cold water for 10 minutes, or longer if necessary. Drain and dry (with a lettuce spinner if you have one). Cover with a damp towel and refrigerate until ready to use.
4. Combine the radicchio, croutons, vinaigrette and 1/3 cup of the parmesan cheese in a large bowl, tossing well so each leaf is coated with vinaigrette. Divide the salad among 4 chilled plates and sprinkle with remaining parmesan cheese.

Enjoy!