Radicchio Salad with Semolina Croutons and Pecorino Recipe

Name: Radicchio Salad with Semolina Croutons and Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces semolina bread, sliced 1/4 inch thick and cut into 1/2-inch sticks (2 cups); 1/4 cup extra-virgin olive oil; 3 tablespoons freshly grated pecorino cheese; Freshly ground black pepper; 1/2 cup sun-dried tomato halves; 1 cup water; 1 garlic clove, minced; 1 1/2 tablespoons red wine vinegar; 1 teaspoon chopped thyme; Salt; One 1-pound head radicchiohalved lengthwise, cored and thinly sliced

Servings: persons

3 ounces semolina bread, sliced 1/4 inch thick and cut into 1/2-inch sticks (2 cups)
1/4 cup extra-virgin olive oil
3 tablespoons freshly grated pecorino cheese
Freshly ground black pepper
1/2 cup sun-dried tomato halves
1 cup water
1 garlic clove, minced
1 1/2 tablespoons red wine vinegar
1 teaspoon chopped thyme
Salt
One 1-pound head radicchiohalved lengthwise, cored and thinly sliced

1
Preheat the oven to 350.
2
On a large, rimmed baking sheet, toss the semolina bread with 1 tablespoon of the olive oil.
3
Sprinkle with 1 tablespoon of the pecorino and season with pepper.
4
Bake for about 8 minutes, until the croutons are golden brown.
5
Meanwhile, in a small saucepan, combine the sun-dried tomatoes with the water and bring to a boil.
6
Cover and simmer over moderate heat until the tomatoes are tender, about 8 minutes.
7
Using a slotted spoon, transfer the tomatoes to a work surface.
8
Boil the cooking liquid over high heat until reduced to 2 tablespoons, about 7 minutes.
9
Let cool.
10
Coarsely chop half of the sun-dried tomatoes and reserve.
11
Mince the remaining tomatoes and transfer to a large bowl.
12
Whisk in the tomato reduction, garlic, vinegar, thyme and the remaining 3 tablespoons of olive oil and season with salt and pepper.
13
Add the radicchio and the reserved sun-dried tomatoes to the dressing and toss well.
14
Add the semolina croutons and the remaining 2 tablespoons of pecorino, toss again and serve.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 ounces semolina bread, sliced 1/4 inch thick and cut into 1/2-inch sticks (2 cups), 1/4 cup extra-virgin olive oil, 3 tablespoons freshly grated pecorino cheese, Freshly ground black pepper, and more.

Yes, Radicchio Salad with Semolina Croutons and Pecorino falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Radicchio Salad with Semolina Croutons and Pecorino

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