Radicchio and apple salad with mustardy croutons
Delight your taste buds with this crispy and refreshing radicchio and apple salad, elevated with crunchy mustardy croutons. Perfect blend of flavors!
Ingredients:
- medium leek, trimmed, thinly sliced
- cup (or more) plus 2 Tbsp. extra-virgin olive oil
- cup chopped parsley, plus leaves for serving
- Tbsp. Dijon mustard, divided
- tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
- Freshly ground black pepper
- oz. stale country-style bread, torn into 1½" pieces
- small apples (such as Honeycrisp or Fuji), cored, thinly sliced
- Tbsp. apple cider vinegar
- garlic cloves, finely grated
- cup plain whole-milk Greek yogurt
- small heads of radicchio, leaves separated, torn
Instructions:
- Preheat the oven to 200 °C. Take 1 medium leek, remove the ends, and slice thinly. Place the slices in a bowl of water, swish around to get rid of any dirt, then drain and pat dry with a kitchen towel.
- Combine 1/3 cup of extra-virgin olive oil, 1/4 cup of chopped parsley, 1 tablespoon of Dijon mustard, 1 teaspoon of Diamond Crystal salt (or 1/2 teaspoon of Morton kosher salt), and freshly ground black pepper in a large bowl. Tear 6 ounces of stale country-style bread into 1 1/2-inch pieces, toss in the oil mixture until evenly coated. Place the bread on one side of a large rimmed baking sheet in a single layer.
- Coat the leek with the oil mixture remaining in the bowl. If the leek seems dry, add 1 more tablespoon of extra-virgin olive oil, toss again to coat. Spread out the leek on the other side of the baking sheet. Roast until the croutons turn golden brown and crisp, and the leek becomes tender and slightly browned, this should take about 20-25 minutes.
- In a small bowl, mix 2 small cored and thinly sliced apples with 1 tablespoon of apple cider vinegar.
- In another small bowl, whisk together 2 finely grated garlic cloves, 1 cup of plain whole-milk Greek yogurt, 1 teaspoon of Diamond Crystal salt (or 1/2 teaspoon of Morton kosher salt), the remaining 2 tablespoons of extra-virgin olive oil, and the remaining 2 tablespoons of Dijon mustard. Gradually add 1/3 cup of water, whisking continuously until well combined and pourable. Add a little more water if needed.
- On two platters, arrange the leaves of 2 small heads of radicchio, torn apart. Drizzle some of the prepared dressing over the radicchio, then top with the apples, leek, and croutons. Drizzle more dressing over the top and add parsley leaves. Season with salt and pepper. Serve any extra dressing on the side.
- For preparing in advance: The croutons and leeks can be made up to 3 days ahead. Store the croutons in an airtight container at room temperature and keep the leeks covered and chilled. The dressing can be made a day ahead, just cover and chill.
Summary:
- Calories: 1897 kcal
- Fat: 125 g
- Protein: 47 g
- Carbs: 160 g
- Potassium: 1504 mg
- Magnesium: 172 mg