Italienischer Radicchio-Salat

Zutaten

• 2 thick slices crusty sourdough bread (cut into large cubes (2 heaping cups))
• 3 Tablespoons olive oil (extra virgin )
• Kosher salt and black pepper
• 2 medium heads radicchio (about 1 pound)
• 1/3 cup Castelvetrano olives (chopped )
• 1 ounce parmesan (finely grated)
• 1 lemon (zested and juiced)
• 1 large clove garlic (grated or minced)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper (coarsely ground )
• 1/2 teaspoon sugar
• 3 Tablespoons mayonnaise
• 1/4 cup olive oil (extra virgin )

Zubereitung

1. 1

   Discard any browned outer leaves of the radicchio. Quarter the 2 medium heads radicchio, and cut into them at a diagonal to remove the core. Cut into bite-sized pieces. Add radicchio to a salad spinner or a large bowl. Fill bowl with ice water and set aside.

2. 2

   Meanwhile, make the breadcrumbs. Preheat oven to 375 degrees.

3. 3

   Arrange 2 thick slices crusty sourdough bread cubes on a baking sheet and toss with the 3 Tablespoons olive oil, season with salt and pepper. Toss until evenly coated. Bake for 20 minutes, or until the bread is brown and crisp. When cool enough to handle, roughly chop the cubes on a cutting board or process in a food processor to make coarse crumbs.

4. 4

   Make the dressing by adding 1 lemon (zested and juiced), 1 large clove garlic, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon sugar, 3 Tablespoons mayonnaise and ¼ cup olive oil to a small mason jar or small container. Shake to combine, or whisk. Taste, and adjust seasonings with additional salt and pepper, or sugar.

5. 5

   Drain the radicchio and spin it dry or pat dry with a large dish towel. Transfer to a large bowl and toss with the dressing. Add olives, parmesan cheese and breadcrumbs and toss to combine. Season with additional salt and pepper, to taste. Enjoy!