With it being so hot this last week I find myself less hungry and having little desire to turn the oven on. The being less hungry is a good thing. I am so thankful to be in a different place this year after roasting in my apartment last summer. There were days last year where it was hotter inside my apartment than outside. I felt like I was on a rotisserie being slow cooked.
Salads are great for this time of year. You can make ahead, early in the day when it is cool and pull out when you are hungry.
This is a salad that came out of a cooking class I took many years ago. The tangy dressing and parmesan with the crunchy croutons is very addictive.
Mixed Greens & Radicchio with Parmesan Balsamic Vinaigrette
Bread for 3/4 cup croutons ( I used Rosemary Bread)
4 cups mixed greens
1 head radicchio
2/3 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees. Cut the bread into 1/2 inch cubes. Spread the bread cubes on a rimmed baking sheet and drizzle with olive oil. Mix the cubes well to absorb the oil. Bake until golden brown, 3-5 minutes.
Break up the radicchio and mix in a bowl with the mixed greens. Add 1//3 cup of parmesan cheese, croutons and dressing. Toss well to coat all of the leaves with the dressing. Plate the salad and top with remaining Parmesan cheese.
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablesppon sherry wine vinegar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste
Mix the garlic, mustard and vinegars together. Slowly whisk in the olive oil and season with salt and pepper.