David found a recipe for a robust salad
Sullivan, Junior Designer. She states,
“If I’m bringing a salad to work, it’s
got to have spunk - that means bold
flavor, like olives and salami - so I’m not bored half way through. And it has to be hardy enough to dress in the morning, I’m not interested in soggy spinach or in carrying an extra dressing container to the office. So I seek out kale, chard, radicchio the rugged ones.
I especially love adding bread to soak up the extra dressing and to bulk it up.”
We tried it tonight, and loved it.
Ingredients
4 cups country-style bread torn into bite size pieces
1 tablespoon finely grated lemon zest
1/2 cup olive oil divided
Kosher salt, freshly ground pepper
1 small shallot finely chopped
2 tablespoon freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 radicchio, torn into bite size pieces.
1 fennel bulb thinly sliced
1 cup fresh Italian parsley leaves roughly chopped
1/2 cup pitted green olives halved
3 oz. shaved Manchego cheese
3 oz. hard salami, thinly sliced.
Directions
Preheat oven to 400 degrees Fahrenheit. Toss bread with lemon zest and 1/4 cup olive oil on a rimmed baking sheet., season with salt and pepper. Bake, tossing occasionally until crisp on the outside but still chewy in the center, 8 - 10 minutes. Let cool.
Whisk the shallot, lemon juice, vinegar and oregano in a large bowl, season with salt and pepper. Whisk in remaining 1/2 cup olive oil.
Add radicchio, fennel, olives parsley, cheese, salami and bread to dressing and toss to combine.
Taste.
Adjust seasoning as needed.
If you have leftover, remove the baked bread pieces, they become very soggy overnight and kind of overwhelm the crunchiness of the other ingredients.
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