Salad Recipes

Ingredients

Serves 4

• ¼ tsp grated garlic
• 1 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 1 tbsp sherry or red wine vinegar
• ¼ cup extra virgin olive oil
• Sea salt and freshly ground white pepper to taste
• 3 heads radicchio, halved and cored
• 2⁄3 cup freshly grated parmesan cheese
• ¾ cup of croutons

• To make the croutons, preheat the oven to 180°C and cut the baguette into ½ inch cubes. Spread the cubes on a rimmed baking sheet pan and bake until golden brown, 4–5 minutes. Set aside, or deep fry in extra virgin olive oil.
• To make the vinaigrette, whisk together the garlic, Dijon mustard, balsamic vinegar, and sherry vinegar in a small bowl. Mix the extra virgin olive oil into the mixture, season then set aside.
• Separate the radicchio leaves, making sure to discard the bad ones, and soak in cold water for 10 minutes, drain, dry and cover with a damp towel and refrigerate until ready to use.
• Chop the radicchio roughly and combine with the croutons, vinaigrette and a third of a cup of the parmesan cheese in a large bowl; tossing well so each leaf is coated with vinaigrette
• Place the salad in a serving bowl and sprinkle with extra parmesan cheese.