Radicchio Salad Recipe

Merry Christmas and Happy Winter Solstice to you all! I hope this holiday is filled with good company, great food (cookies!) and laughter! I have been busy baking all my Christmas cookies since I got back and I always have to try some to make sure they are good :) which leaves me very over sugared and craving pickles and tart salads. If you have been snacking on your cookies as well or are still looking for a fun salad to add to your holiday menu here is one that uses up those left over heals of bread! Enjoy!
Radicchio Salad (Serves 4)
Adapted from Bon Appetite Magazine

• 1 cup stale bread torn into pieces, divided 
• 1 tablespoon + 1/3 cup olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 small garlic clove
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1 head radicchio, leaves separated, torn if large
• 2 scallions, thinly sliced

In a pan heat 1 tablespoon of oil and some butter if you like that, add half the bread pieces season with salt and pepper and fry for 5 minutes or until golden brown. Pulse garlic, vinegar, mustard, sugar, remaining bread, and 2 tablespoons of water in a blender to combine; let sit 5 minutes to soften the bread. With the motor running, gradually add the remaining 1/3 cup oil; blend until smooth (the bread will blend into the dressing, thickening and flavoring it, while retaining some texture), about 2 minutes; season with salt and pepper. Toss radicchio, scallions, croutons, and dressing in a large bowl; season with salt and pepper. Serve immediately.
This week’s Share
KAMUT®Wheat Sourdough 
Ingredients: Montana grown org. wheat flour, water, freshly milled org. KAMUT flour, org. KAMUT berries, org. sourdough culture, sea salt.
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Ingredients: org. wheat flour, water, org. yellow corn, org. sourdough culture, sea salt.
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