Radicchio salad with croutons, parmesan and balsamic vinegar

METHOD

1. 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.
2. 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.
3. 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.
4. 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
5. Place the salad in a serving bowl and sprinkle with extra parmesan cheese.