| Portions | Prep Time |
|---|---|
| Serves 4 | 15 minutes |
Ingredients
- 4 thick slices Italian bread (day-old is fine)
- 4 ripe tomatoes, diced
- ½ head radicchio, chopped
- 3 radishes, cut into wedges
- ⅓ cup (45 g) pitted kalamata olives
- 2 cloves garlic, minced
- 3 Tbsp (45 mL) red wine vinegar
- 1 Tbsp (15 mL) prepared horseradish
- 2 to 3 dashes Worcestershire sauce
- Drizzle of extra-virgin olive oil
- Coarse salt and black pepper
- ½ cup (32 g) fresh basil leaves
- ¼ cup (16 g) fresh Italian parsley leaves
- ½ cup (50 g) Parmesan or Asiago cheese shavings, made using a vegetable peeler
Directions
- Grill or toast the bread lightly and then dice into chunky pieces.
- In a salad bowl, toss the bread, tomatoes, radicchio, radishes and olives.
- In a small dish, whisk the garlic, vinegar, horseradish and Worcestershire with a generous drizzle of olive oil. Pour this over the salad and toss well. Season to taste. If preparing the salad more than an hour ahead of time, chill it, loosely covered.
- When ready to serve, add the basil and parsley along with the grated cheese, gently tossing before serving.
Notes:
The assembled salad will keep, covered, in the fridge up to 1 day ahead of time.
Want to add flavour dimension, especially if serving with grilled steak? Grill the radicchio before adding it to the salad, since you may have the grill on anyhow. Leave the half head of radicchio intact with the stem on and grill for about 2 minutes on the flat side, then flip and grill for another minute, enough to char it without cooking it. Chop the grilled radicchio and add to the salad.