Radicchio and Apple Salad

Ingredients

Croutons

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter, melted

• ½ garlic clove, finely grated

• 4 cups ½–¾-inch pieces country-style bread

Dressing

• ½ cup olive oil

• 3 tablespoons white wine vinegar

• 1 tablespoon Dijon mustard

• ½ garlic clove, grated

Salad

• 1 cup shaved parmesan

• 1 head radicchio, trevsio, or castelfranco, leaves coarsely torn

• 1 large apple thinly sliced

• 8 cups torn lettuce leaves or spring mix salad

• Salt & Pepper

Instructions

Croutons

Preheat oven to 350°. Mix oil, butter, and garlic in a small bowl. Place bread pieces on a baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread. Season with salt and pepper to taste.  Bake, tossing occasionally, until croutons are golden brown, 20–22 minutes. Let cool.

Dressing

Wisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Assemble Salad

Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, apple, and Parmesan. Drizzle dressing over and toss to coat. Serve & enjoy.

Notes

Do Ahead: Croutons can be made up to 1 day ahead. Store in separate airtight containers at room temperature. Olive oil 1 day ahead and store in refrigerator