Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 slices | Country bread, thin; cut from a lg round loaf |
| 1 \N | Clove garlic; peel/halve |
| 2 mediums | Radicchio heads; cored/ cut in thin strips |
| 3 ounces | Gruyere cheese; thin shaved |
| 2 tablespoons | Walnuts; coarsely chopped |
| 4 tablespoons | Extra-virgin olive oil |
| 3 tablespoons | Red wine vinegar |
| 1 teaspoon | Fine-quality mustard |
| \N \N | ;salt & pepper to taste |
"The colors and aromas -- the deep magenta leaves of radicchio, the rich flavor of walnuts, and the golden hue and pungent fragrance of ripe cheese, make this a winter dish. The ingredients are tossed in a mustard-spiked dressing on top of large, thin slices of garlicky grilled bread, and each person is served a piece of bread with its share of salad." Lightly grill or toast the bread and rub one side of each slice with the cut clove of garlic.
Line a seving dish with the grilled bread and distribute the radicchio over the bread slices. Top with the Gruyere cheese shavings and sprinkle with chopped walnuts.
In a small bowl combine the olive oil, vinegar, mustard, and salt and pepper to taste. Beat with a fork until well blended.
Pour the dressing over the salad and carefully toss the salad on top of the bread, using it as a base. Correct the seasonings. Each person is served a piece of grilled bread topped with salad.
Source: "Verdura" by Viana La Place Posted to MM-Recipes Digest V4 #013, by Linda Place <placel@...> on Sun, 12 Jan 1997.