Tricolor Salad with Rustic Croutons
This is a great party salad because the hearty greens won’t turn limp or mushy once they’re tossed with the dressing.
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Make-Ahead Tip
Toast the bread and make the dressing a day ahead. Cut all the greens up to a day ahead, an store in an airtight container in the fridge.
Ingredients
- 1 8-oz. loaf French bread, crust removed, bread torn into 1/2-inch pieces (4 cups)
- 1/3 cup plus 2 Tbs. olive oil, divided
- 1/4 cup white balsamic vinegar
- 1 small shallot, peeled and finely chopped (2 Tbs.)
- 1 large head radicchio, sliced into thin ribbons (5 cups)
- 1 12-oz. bunch Tuscan kale, ribs removed, leaves sliced into thin ribbons (3 cups)
- 2 white Belgian endives, sliced into thin rings (2 cups)
- 4 large dates, pitted and sliced into thin slivers (1/4 cup)
Preparation
- Heat oven to 350°F. Toss bread with 2 Tbs. oil in large bowl, then transfer to baking sheet. Bake 20 to 25 minutes, stirring occasionally, or until golden.
- Place vinegar and shallot in small bowl, and season with salt and pepper, if desired. Whisk in remaining 1/3 cup oil.
- Combine radicchio and kale in large bowl. Add 6 Tbs. dressing, toss well, then gently massage greens to slightly wilt them. Add endives, dates, and croutons, and gently toss to combine. Offer extra vinaigrette at the table.
Nutrition Information
- Calories 221
- Carbohydrate Content 24 g
- Cholesterol Content 0 mg
- Fat Content 13 g
- Fiber Content 3 g
- Protein Content 5 g
- Saturated Fat Content 2 g
- Sodium Content 147 mg
- Sugar Content 6 g