Radicchio Salad with Parmesan-Balsamico Vinaigrette
by Charlie McCarthy, Sr.
Cookware
- rimmed baking sheet
- small bowl
- lettuce spinner
- large bowl
Ingredients
- 1 baguette
- 1/4 tsp garlic
- 1 tbsp dijon mustard
- 1 tbsp balsamic vinegar
- 1 tbsp sherry vinegar
- 1/4 cups olive oil
- salt
- pepper
- 2 heads radicchio
- 2/3 cups parmesan cheese
Instructions
Step 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, 4-5 minutes. Set aside.
Step 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.
Step 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.
Step 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.