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Recipes
December 2014

Radicchio Salad with Sourdough Dressing

By Eva KolenkoPhotography by Dawn Perry and Claire Saffitz

4.5

(11)

Image may contain Plant Food Dish Meal and Vegetable
Eva Kolenko

There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.

Recipe information

  • Total Time

    25 minutes

  • Yield

    4 Servings

Ingredients

3

ounces sourdough bread, crust removed, torn into small pieces (about 1 cup), divided

1

tablespoon plus ⅓ cup olive oil

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

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 425°. Toss half of bread with 1 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown, 8–10 minutes.

    Step 2

    Pulse garlic, vinegar, mustard, sugar, remaining bread, and 2 Tbsp. water in a blender to combine; let sit 5 minutes to soften bread. With motor running, gradually add remaining ⅓ cup oil; blend until smooth (bread will blend into dressing, thickening and flavoring it, while retaining some texture), about 2 minutes; season with salt and pepper.

    Step 3

    Toss radicchio, scallions, croutons, and dressing in a large bowl; season with salt and pepper.

Nutrition Per Serving

Calories (kcal) 270 Fat (g) 22 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 3 Sodium (mg) 140
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