Bread salad
Instructions:
- 1 head radicchio
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ½ red onion, very thinly sliced
- 6 fresh basil leaves, torn
- 6 cups Garlic Croutons
- 2 cups diced cucumbers
- 2 cups large-diced vine-ripened red, yellow, or multicolored beefsteak or plum tomatoes
- 1 cup extra virgin olive oil
- ¼ cup sherry vinegar
- Juice of ½ lemon
- 2 ounces Parmigiano-Reggiano cheese, shaved (about 2 tablespoons)
- Prepare a charcoal or gas grill by spraying the grilling rack with nonstick vegetable spray. Heat the grill until medium-hot.
- Cut the radicchio in half, leaving the core intact. Brush the olive oil over one half of the radicchio and sprinkle with salt and pepper. Set the other half aside.
- Lay the oiled radicchio on the grill, flat side down, and grill for about 3 minutes, or until lightly charred. Flip and repeat on the other side. The radicchio will be raw in the center. Let the radicchio cool, slice it very thin, and transfer to a salad bowl. Add the onion and basil to the bowl
- Tear the reserved radicchio half into bite-sized pieces and add to the bowl. Add the Garlic Croutons, cucumbers, and tomatoes to the salad bowl.
- Pour the extra virgin olive oil, vinegar, and lemon juice over the salad and toss to mix. Season to taste with salt and pepper and top with the shaved cheese.