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Bon Appétit

Radicchio Salad with Sourdough Dressing

By Dawn Perry and Claire Saffitz
Image may contain Plant Food Dish Meal and Vegetable
Radicchio Salad with Sourdough DressingEva Kolenko food styling: Rebecca Jurkevich, prop styling: Kalen Kaminski

Sourdough enriches salad dressing for a creamy, tangy finish.

Cooks' note:

Why We Blitz the Bread

Using a blender rather than a food processor yields a smooth dressing and whips in air for a light texture.

Recipe information

  • Total Time

    25 minutes

Ingredients

3 ounce sourdough bread, crust removed, torn into small pieces (about 1 cup), divided
1 tablespoon plus 1/3 cup olive oil
Kosher salt
freshly ground 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

Preparation

  1. Step 1

    Preheat oven to 425°. Toss half of bread with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown, 8-10 minutes.

    Step 2

    Pulse garlic, vinegar, mustard, sugar, remaining bread, and 2 tablespoons water in a blender to combine; let sit 5 minutes to soften bread. With motor running, gradually add remaining 1/3 cup oil; blend until smooth (bread will blend into dressing, thickening and flavoring it, while retaining some texture), about 2 minutes; season with salt and pepper.

    Step 3

    Toss radicchio, scallions, croutons, and dressing in a large bowl; season with salt and pepper.

TagsSaladSalad DressingRadicchioChicoryLeafy GreensVegetableSideStarterLunchDinnerBrunchNut FreeDairy FreeVegetarianQuickEasy30 Minutes or LessNo-CookBon Appétit

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