Recipe - Radicchio Gruyere Grilled Bread Salad

4 sl Country bread, thin; cut
from a lg round loaf
1 Clove garlic; peel/halve
2 md Radicchio heads; cored/ cut
in thin strips
3 ounce Gruyere cheese; thin shaved
2 tablespoon Walnuts; coarsely chopped
4 tablespoon Extravirgin olive oil
3 tablespoon Red wine vinegar
1 teaspoon Finequality mustard
;salt & pepper to taste

"The colors and aromas the deep magenta leaves of radicchio, the rich
flavor of walnuts, and the golden hue and pungent fragrance of ripe cheese,
make this a winter dish. The ingredients are tossed in a mustardspiked
dressing on top of large, thin slices of garlicky grilled bread, and each
person is served a piece of bread with its share of salad."

Lightly grill or toast the bread and rub one side of each slice with the
cut clove of garlic.

Line a seving dish with the grilled bread and distribute the radicchio over
the bread slices. Top with the Gruyere cheese shavings and sprinkle with
chopped walnuts.

In a small bowl combine the olive oil, vinegar, mustard, and salt and
pepper to taste. Beat with a fork until well blended.

Pour the dressing over the salad and carefully toss the salad on top of the
bread, using it as a base. Correct the seasonings. Each person is served a
piece of grilled bread topped with salad.

Source: "Verdura" by Viana La Place
Posted to MMRecipes Digest V4 #013, by Linda Place
placel@worldnet.att.net on Sun, 12 Jan 1997.