Baby Kale + Radicchio Salad Recipe

Salad Preparation

1. 1

   Prepare the Croutons

   Preheat the oven to 400°F (200°C). Cut focaccia bread into small cubes. Toss with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-12 minutes until golden and crispy.

2. 2

   Cook the Bacon

   In a skillet over medium heat, cook the bacon until crispy. Remove and place on a paper towel to drain excess fat. Once cooled, crumble into pieces.

3. 3

   Boil the Eggs

   In a small saucepan, add eggs and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes, then transfer to an ice bath. Once cooled, peel and slice.

4. 4

   Make the Dressing

   In a bowl, whisk together Grana Padano cheese, lemon juice, remaining 2 tablespoons of olive oil, salt, and black pepper until combined.

5. 5

   Assemble the Salad

   In a large bowl, combine baby kale, radicchio, crumbled bacon, and focaccia croutons. Drizzle with Grana Padano dressing and toss gently. Top with sliced eggs and sprinkle with shredded Manchego cheese.