Wash and dry the romaine lettuce and radicchio. Chop them into bite-sized pieces and place them in a large salad bowl.

Chop Romaine and Radicchio

Peel and thinly slice the red onion. Add it to the bowl with the romaine and radicchio.

Slice Red Onion

Halve the heirloom tomatoes and grape tomatoes. Add them to the salad bowl.

Prepare Tomatoes

Cut the bread into small cubes, about 1-inch in size.

Prepare Bread

In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 1 minute until fragrant.

Sauté Garlic

Add the bread cubes to the skillet, sprinkle with salt and black pepper, and toss to coat. Cook until they are golden brown and crispy, about 5-7 minutes. Remove from heat and let cool.

Toast Croutons

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, chopped fresh basil, salt, and black pepper until well combined.

Mix Ingredients

In the salad bowl with the prepared vegetables, add the garlicky croutons and grated Grana Padano cheese.

Combine Ingredients

Drizzle the vinaigrette over the salad. Toss gently to combine all ingredients and coat with dressing.

Dress Salad

Serve immediately as a fresh and vibrant salad.

misticanza (v)

Recipe information

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