Holiday thyme Caesar salad

Prep: 25 minutes Cook: 15 minutes Makes: 8 servings 2 large heads (8 ounces each) red radicchio 3to4 cups (about 8 ounces total) 1-inch cubes of hearty bread 2 tablespoons olive oil ½ cup Caesar dressing, see recipe 1 teaspoon fresh thyme leaves, plus several thyme sprigs ½ cup large shreds of Parmesan cheese Freshly ground black pepper

1. Remove the cores from the radicchio. Tear the leaves into large pieces; place in a colander. Rinse under cool water; spin dry in a salad spinner or pat dry with kitchen towels. Place the radicchio in a food-safe plastic bag or container lined with paper toweling. Refrigerate covered for 1 hour or up to several days.

2. Heat oven to 400 degrees. Place bread cubes on a large baking sheet. Add olive oil; toss to coat. Bake, stirring often, until croutons are nicely golden on all sides, 12 to 15 minutes. Cool completely; store in a covered container at room temperature for up to several days.

3. To serve, place the radicchio in a large bowl; drizzle on the dressing. Toss to coat. Transfer to a large platter or serving bowl. Sprinkle with the thyme leaves, croutons, cheese and pepper to taste. Garnish with thyme sprigs; serve immediately.

Nutrition information per serving: 224 calories, 14 g fat, 3 g saturated fat, 28 mg cholesterol, 21 g carbohydrates, 8 g sugar, 7 g protein, 174 mg sodium, 2 g fiber

Caesar dressing with lemongrass and thyme 1. Use half a 2-ounce can of anchovies, drained of oil. (Save remaining anchovies for another use.) Drop 4 cloves garlic through the feed tube of a blender, with the motor running. Add 1⁄4 cup lemon juice, the anchovies, 1 teaspoon Worcestershire sauce and 1 teaspoon refrigerated lemongrass puree. Blend until smooth.

2. Coddle 2 large eggs in the microwave: Break eggs into a small bowl leaving the yolks whole. Microwave on medium power (50 percent), 30 to 40 seconds. Watch closely to prevent eggs from overcooking; the white should be barely opaque and the yolk still runny.

3. Add eggs to the blender. With blender running, slowly pour in 1⁄2 cup extra-virgin olive oil. Add ¼ teaspoon salt; blend, then taste and adjust salt as needed.

4. Transfer to a jar with a tight-fitting lid. Add 1⁄2 teaspoon lemon zest and ¼ teaspoon fresh or dried thyme leaves. Close the jar and shake well. Store in the refrigerator up to several days. Use at room temperature. Makes: about 1 cup