Radicchio, gruyere, grilled bread salad

Yield: 4 Servings

Measure Ingredient
4 slices Country bread, thin; cut from a lg round loaf
1 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
;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.

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