Radicchio And Allium X.o. Recipe

SALAD & BREAD

1. 1

   Prepare croutons

   Preheat oven to 375°F (190°C). In a bowl, toss 3 cups cubed rustic bread with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer on a baking sheet and bake for 8–10 minutes, turning once, until golden and crisp. Remove and let cool.

2. 2

   Make dressing

   In a small bowl, whisk together 2 tablespoons Allium XO sauce, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, and 2 tablespoons extra-virgin olive oil until the dressing is emulsified. Set aside.

3. 3

   Toast almonds

   In a dry skillet over medium heat, toast 1/4 cup sliced almonds until fragrant and lightly browned, about 3–4 minutes. Shake the pan occasionally to prevent burning. Remove from heat.

4. 4

   Assemble salad

   In a large bowl, place 4 cups radicchio. Drizzle with the prepared XO dressing and toss to lightly coat. Add the warm croutons and toasted almonds. Scatter 1/4 cup shaved Parmesan on top and give a final gentle toss. Serve immediately.