Spinach Salad with Asiago and Croutons
Italian-style fresh spinach salad with radicchio and croutons tossed in a balsamic vinaigrette and garnished with shaved asiago cheese.
6 slices (3/4 ounce each) French bread, cut into 3/4-inch cubes
1 teaspoon dried whole oregano
1 clove garlic, crushed
6 cups loosely packed torn fresh spinach
3 cups loosely packed torn radicchio
1/3 cup balsamic vinegar
1 1/2 tablespoons water
1 teaspoon granulated sugar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1/2 cup (1 1/2 ounces) shaved Wisconsin Asiago cheese
- Combine bread cubes, oregano and crushed garlic in a large zip-top plastic bag. Seal bag; shake to coat bread cubes. Turn bread cube mixture out onto a 15x10x1 inch jellyroll pan; arrange bread cubes in a single layer.
- Bake at 350°F (175°C) for 15 minutes or until toasted. Set aside.
- Combine spinach and radicchio in a large bowl; toss gently, and set aside.
- Combine vinegar and next 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Remove from heat; add oil, stirring constantly with a wire whisk. Immediately pour vinegar mixture over salad; toss well. Spoon onto serving platter; top with bread cube mixture and cheese. Serve immediately.
Makes 6 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.