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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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It's easy to split duties on this one, but the cook making the vinaigrette will be done long before the salad maker. That will give the lead chef a chance to apply thoughtful management by lending a hand with the salad. It will also get the dish to the table faster. Ingredients:
2 cups (1/2-inch) cubed french bread |
6 cups torn bibb lettuce |
1 cup torn radicchio |
1 cup chopped oranges |
14 pitted kalamata olives, halved |
2 tablespoons fresh orange juice |
2 tablespoons sherry vinegar or red wine vinegar |
1 tablespoon capers |
2 teaspoons extra-virgin olive oil |
1 teaspoon dijon mustard |
1/2 teaspoon sugar |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
Directions:
1. Preheat oven to 350°.
2. To prepare salad, place bread cubes in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted. Cool.
3. Combine bread cubes, lettuce, radicchio, oranges, and olives in a large bowl.
4. To prepare the vinaigrette, combine the orange juice and remaining ingredients in a small bowl, and stir well with a whisk. Pour the vinaigrette over the salad, and toss well.
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