Winter Bread Salad
|Head of radicchio||6 Ounce (1 Small)|
|Peperoncini in vinegar||16 , drained|
|Italian bread cubes||2 Cup (32 tbs) (1 Inch Cubes)|
|Red onion||1 Medium, chopped|
|Oil cured black olives||16 , pitted (Preferably Nicoise)|
|Garlic||2 Clove (10 gm), minced|
|Oregano leaves/1/2 teaspoon dried oregano||1 Tablespoon|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
1. Shred radicchio into thin slices, as for a slaw. Remove stems and seeds from peperoncini and cut into 1-inch pieces. In a salad bowl, combine radicchio, peperoncini, bread, onion, and olives.
2. In a small bowl, combine garlic, oregano, olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Pour dressing over salad and toss.