Date Sweetened Radicchio Salad with Sourdough Dressing

(adapted from Bon Appetit — serves 4)


3 ounces sourdough bread, crust removed, torn into small pieces (about 1 cup), divided

1 tablespoon plus ⅓ cup olive oil

Kosher salt and freshly ground black pepper

1 small garlic clove

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon sugar

1 head radicchio, leaves separated, torn if large

2 scallions, thinly sliced

3 tablespoons chopped, toasted walnuts (toast at 350 on a small baking sheet for 5-7 minutes – watch!!!)

½ cup chopped, pitted Medjool dates (slice down the middle, pop out the pit, chop date into small to medium pieces)


Preheat oven to 425°. Toss half of bread with 1 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown, 6-8 minutes

Pulse garlic, vinegar, mustard, sugar, remaining bread, and 2 Tbsp. water in a blender to combine; let sit 5 minutes to soften bread. With motor running, gradually add remaining ⅓ cup oil; blend until smooth (bread will blend into dressing, thickening and flavoring it, while retaining some texture), about 2 minutes; season with salt and pepper.

Toss radicchio, scallions, croutons, walnuts, dates and dressing in a large bowl; season with salt and pepper.