|
Title: Radicchio, Gruyere, Grilled Bread Salad Categories: Salads Yield: 4 Servings 4 sl Country bread, thin; cut -from a lg round loaf 1 Clove garlic; peel/halve 2 md Radicchio heads; cored/ cut -in thin strips 3 oz Gruyere cheese; thin shaved 2 tb Walnuts; coarsely chopped 4 tb Extra-virgin olive oil 3 tb Red wine vinegar 1 ts 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 |