4 sl Country bread, thin; cut
-from a lg round loaf
1 Clove garlic; peel/halve
2 md Radicchio heads; cored/ cut
-in thin strips
3 oz Gruyere cheese; thin shaved
2 tb Walnuts; coarsely chopped
4 tb Extra-virgin olive oil
3 tb Red wine vinegar
1 ts Fine-quality mustard
;salt & pepper to taste
“The colors and aromas — the deep magenta leaves of radicchio, the rich
flavor of walnuts, and the golden hue and pungent fragrance of ripe cheese,
make this a winter dish. The ingredients are tossed in a mustard-spiked
dressing on top of large, thin slices of garlicky grilled bread, and each
person is served a piece of bread with its share of salad.”
Lightly grill or toast the bread and rub one side of each slice with the
cut clove of garlic.
Line a seving dish with the grilled bread and distribute the radicchio over
the bread slices. Top with the Gruyere cheese shavings and sprinkle with
chopped walnuts.
In a small bowl combine the olive oil, vinegar, mustard, and salt and
pepper to taste. Beat with a fork until well blended.
Pour the dressing over the salad and carefully toss the salad on top of the
bread, using it as a base. Correct the seasonings. Each person is served a
piece of grilled bread topped with salad.
Yields
4 Servings