Radicchio Salad With Sourdough Dressing
3 ounces Sadie Rose sourdough bread, crust removed, torn into small pieces (about 1 cup), divided
1 tablespoon plus ⅓ cup olive oil
Kosher salt and freshly ground black 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
Preheat oven to 425°. Toss half of bread with 1 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown, 8–10 minutes.
Pulse garlic, vinegar, mustard, sugar, remaining bread, and 2 Tbsp. water in a blender to combine; let sit 5 minutes to soften bread. With motor running, gradually add remaining ⅓ 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.
Toss radicchio, scallions, croutons, and dressing in a large bowl; season with salt and pepper.
Photo courtesy of and recipe adapted from www.bonappetit.com