Bon appétit's radicchio salad with sourdough dressing
Discover the delightful flavors of radicchio salad with tangy sourdough dressing. A perfect balance of bitter and sour notes awaits in every bite.
Ingredients:
- 90g sourdough bread, crust removed, torn into small pieces (about 1 cup), divided
- 1 tablespoon plus 1/3 cup olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 small garlic clove
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 head radicchio, leaves separated, torn if large
- 2 scallions, thinly sliced
Instructions:
- Heat the oven to 425° F. Mix half of the bread with 1 tablespoon of oil on a baking sheet with edges; add salt and pepper. Bake, stirring occasionally, until the bread turns golden brown, which should take about 8 minutes. It's important to monitor them closely as they can become burnt quickly.
- Blend together garlic, vinegar, mustard, sugar, the rest of the bread, and 2 tablespoons of water in a blender; let it sit for 5 minutes to allow the bread to soften. While blending, slowly pour in the remaining 1/3 cup of oil; continue blending until you get a smooth mixture (the bread will mix in with the dressing, giving it thickness and flavor, while still maintaining some texture). This should take around 2 minutes; season with salt and pepper as needed.
- Combine radicchio, scallions, croutons, and the dressing in a large bowl; season with salt and pepper to taste. Serve right away.
Summary:
- Calories: 1054 kcal
- Fat: 88 g
- Protein: 12 g
- Carbs: 58 g
- Potassium: 582 mg
- Magnesium: 54 mg