Radicchio Salad With Parmesan-Balsamico Vinaigrette

This recipe is from “Terra: Cooking From the Heart of Napa Valley,” by Hiro Sone and Lissa Doumani (Ten Speed Press, 2000). Any leftover salad can be sauteed (in its dressing) and served as a side dish.

Croutons

¼ baguette, or enough for 3⁄4

cup croutons

Parmesan-Balsamico Vinaigrette

¼ teaspoon grated garlic 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar 1 tablespoon Sherry wine vinegar 2 tablespoons corn oil

¼ cup extra virgin olive oil

Kosher salt and freshly ground white pepper to taste 2 heads radicchio, about 4½ inches in diameter, halved and cored 2⁄3 cup freshly grated Parmesan cheese

To make the croutons: Preheat the oven to 350 degrees. Cut the baguette into ½-inch cubes. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, 4 to 5 minutes. Set aside.

To make the vinaigrette: Whisk together the garlic, Dijon mustard, balsamic vinegar and Sherry vinegar in a small bowl. Mix together the corn oil and extra virgin olive oil in a separate bowl, then slowly whisk the oils into the vinegar mixture. Season with salt and pepper. Set aside.

Separate the radicchio leaves and soak them in cold water for 10 minutes, or longer if necessary. Drain and dry (with a lettuce spinner, if you have one). Cover with a damp towel and refrigerate until ready to use.

To serve: Combine the radicchio, croutons, vinaigrette and cup of the Parmesan cheese in a large bowl, tossing well so each leaf is coated with vinaigrette. Divide the salad among 4 chilled plates and sprinkle with the remaining Parmesan cheese.

Craig Lee / Special to The Chronicle