![Radiccio Salad](https://cdn.statically.io/img/www.foodandwine.com/thmb/kUgLbhSai7FuPWtM5kvWvcaXcwg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200505-xl-radicchio-salad-with-semolina-croutons-and-pecorino-34d16889697d4a328d48439234acc511.jpg)
Ingredients
-
3 ounces semolina bread, sliced 1/4 inch thick and cut into 1/2-inch sticks (2 cups)
-
1/4 cup extra-virgin olive oil
-
3 tablespoons freshly grated pecorino cheese
-
Freshly ground black pepper
-
1/2 cup sun-dried tomato halves
-
1 cup water
-
1 garlic clove, minced
-
1 1/2 tablespoons red wine vinegar
-
1 teaspoon chopped thyme
-
Salt
-
One 1-pound head radicchio—halved lengthwise, cored and thinly sliced
Directions
-
Preheat the oven to 350°. On a large, rimmed baking sheet, toss the semolina bread with 1 tablespoon of the olive oil. Sprinkle with 1 tablespoon of the pecorino and season with pepper. Bake for about 8 minutes, until the croutons are golden brown.
-
Meanwhile, in a small saucepan, combine the sun-dried tomatoes with the water and bring to a boil. Cover and simmer over moderate heat until the tomatoes are tender, about 8 minutes. Using a slotted spoon, transfer the tomatoes to a work surface. Boil the cooking liquid over high heat until reduced to 2 tablespoons, about 7 minutes. Let cool.
-
Coarsely chop half of the sun-dried tomatoes and reserve. Mince the remaining tomatoes and transfer to a large bowl. Whisk in the tomato reduction, garlic, vinegar, thyme and the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the radicchio and the reserved sun-dried tomatoes to the dressing and toss well. Add the semolina croutons and the remaining 2 tablespoons of pecorino, toss again and serve.