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Radicchio, gruyere, grilled bread salad
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| Artist: |
_ |
| Categories: |
Bakery, Grilled, Pastry, Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| slice | Country bread, thin, cut | | | -from a lg round loaf | | 1
| | Clove garlic, peel/halve | | 2
| med | Radicchio heads, cored/ cut | | | -in thin strips | | 3
| oz | Gruyere cheese, thin shaved | | 2
| tbsp | Walnuts, coarsely chopped | | 4
| tbsp | Extra-virgin olive oil | | 3
| tbsp | Red wine vinegar | | 1
| tsp | Fine-quality mustard | | | Salt & pepper to taste |
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Procedures:
| 1 | "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. | | 2 | 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. | | 3 | Line a seving dish with the grilled bread and distribute the radicchio over the bread slices. | | 4 | Top with the gruyere cheese shavings and sprinkle with chopped walnuts. | | 5 | In a small bowl combine the olive oil, vinegar, mustard, and salt and pepper to taste. | | 6 | Beat with a fork until well blended. | | 7 | Pour the dressing over the salad and carefully toss the salad on top of the bread, using it as a base. | | 8 | Correct the seasonings. | | 9 | Each person is served a piece of grilled bread topped with salad. |
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