I can’t believe it’s already Friday! We have been running here and there all week long as we prepare to hand our house and cat over to our family while we head out on a road trip. It’s been a long time since we had a proper family vacation and the timing couldn’t be better. All four of us need a break!
In between running errands we have been spending a lot of time in our backyard. The garden is starting to burst with veggies: lettuces, radishes, chard, herbs, and spinach. It’s a bit sad to leave when everything is almost ready to harvest but I have no doubt that our visiting family will take full advantage of the back yard bounty. The girls have been spending the evening hours blowing bubbles, attempting to hula hoop, over-watering their strawberries, “helping” Kyle mow the lawn, and throwing paper airplanes around.
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We’ve been eating healthy and juicing a lot the past couple of weeks, cutting back on coffee, and, thanks to the garden, eating tons of wonderful salads. It’s still cool enough that Kyle’s been baking his sourdough on the weekends, too. Since it’s Friday we whittled our way down to the ends of the bread and the last of the harvested veggies. This afternoon I threw together the simplest salad. I shredded up some bitter, bold radicchio, whisked up my favorite Ceasar salad dressing, and sautéed the cut up remains of Kyle’s bread in some olive oil that I spiked with sweet paprika. Tossed all together while the croutons were still warm with lots of salty Parmesan cheese and a palmful of kale microgreens, this salad was the perfect afternoon lunch. A couple of soft-boiled eggs or a handful of shredded chicken breast would be a welcome addition if you were wanting to add some protein.
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SHREDDED RADICCHIO SALAD WITH PAPRIKA CROUTONS, MICROGREENS, AND PARMESAN
Ingredients.
3 cups radicchio, thinly sliced into ribbons
palmful microgreens
two slices sourdough bread, cubed
1 teaspoon sweet paprika
1/2 cup Parmesan cheese
1/2 cup extra virgin olive oil
kosher salt
freshly ground black pepper
Dressing.
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 clove garlic, very finely minced or grated with a microplane
1/2 teaspoon anchovy paste
kosher salt
freshly ground black pepper
Directions.
In a small bowl, whisk together lemon juice, olive oil, Dijon, anchovy paste, garlic. Add salt and pepper to taste. Set aside.
Heat 1/2 cup olive oil over medium heat. Add the paprika and the cubed bread, toss often until the bread is bright from the paprika and golden from the heat. Transfer the croutons to a paper towel lined plate using tongs. Season with a pinch of salt.
In a large bowl toss the radicchio together with the warm croutons, microgreens, and Parmesan. Plate, drizzle with dressing, and finish with a bit of fresh pepper.
Serves 2.
PRINTABLE RECIPE.
SHREDDED RADICCHIO SALAD WITH PAPRIKA CROUTONS, MICROGREENS, AND PARMESAN
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