The salad can be served as it is, or as a bed for grilled boneless chicken breasts, fish kebabs or shrimp.
2 large heads of radicchio (the round Verona type)
3 cups cubed (¾-inch) herbed focaccia or crusty country bread
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4 tablespoons unsalted butter
1 tablespoon (total) chopped fresh sage and rosemary
2 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons white wine
2 tablespoons mayonnaise
4 or 5 oil-packed anchovy fillets, finely chopped
2 tablespoons mayonnaise i
1 cup extra virgin olive oil
½ cup grated Parmigiano-Reggiano cheese
1. Break apart radicchio into 1½-inch pieces and soak in icy water for two hours.
2. Meanwhile, prepare croutons and dressing. Bake the bread cubes in a 375-degree oven on a large baking sheet until toasted; about 10 to 15 minutes. Melt the butter in a medium saucepan, add the sage and rosemary, and cook until fragrant. Turn off heat, add croutons, toss well and cool.
3. Add garlic, vinegar, wine, mayonnaise, anchovies, olive oil and pepper to a food processor or blender and process until emulsified. Season to taste.
4. Drain radicchio, spin well in salad spinner and place in large salad bowl. Toss with dressing to coat well, add croutons, then shower generously with Parmigiano-Reggiano.
— Adapted by The Miami Herald from chef Cathy Whims of Nostrana Restaurant in Portland, Ore.