Michael Graydon + Nikole Herriott
Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.
Recipe information
Yield
4 Servings
Ingredients
6
oz. country-style bread, torn into bite-size pieces (about 4 cups)
1
tablespoon finely grated lemon zest
½
cup olive oil, divided
Kosher salt and freshly ground black pepper
1
small shallot, finely chopped
2
tablespoons fresh lemon juice
2
tablespoons red wine vinegar
1
tablespoon chopped fresh oregano
1
small head radicchio, torn into bite-size pieces
1
small fennel bulb, thinly sliced
1
cup fresh flat-leaf parsley leaves with tender stems
½
cup green olives, pitted, halved
3
oz. aged sheep’s-milk cheese (such as Manchego), shaved
3
oz. hard salami, thinly sliced
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.
Step 2
Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.
Step 3
Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.
Step 4
DO AHEAD: Salad can be dressed the night before. Cover and chill.
Nutrition Per Serving
Calories (kcal) 290 Fat (g) 21 Saturated Fat (g) 5 Cholesterol (mg) 15 Carbohydrates (g) 17 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 9 Sodium (mg) 520