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Radicchio Salad with creamy lemon-vinaigrette

Ingredients

• Breadcrumbs:
• 2 thick slices crusty sourdough bread (cut into large cubes (2 heaping cups))2 thick slices crusty sourdough bread (cut into large cubes (2 heaping cups))
• 3 Tablespoons extra-virgin oil3 Tablespoons extra-virgin oil
• Kosher salt and black pepperKosher salt and black pepper
• Salad:
• 2 medium heads radicchio (about 1 pound)2 medium heads radicchio (about 1 pound)
• ⅓ cup chopped calvestrano olives⅓ cup chopped calvestrano olives
• 1 ounce parmesan (finely grated)1 ounce parmesan (finely grated)
• Dressing:
• 1 lemon (zested and juiced)1 lemon (zested and juiced)
• 1 large garlic clove (grated or minced)1 large garlic clove (grated or minced)
• ½ teaspoon kosher salt½ teaspoon kosher salt
• ½ teaspoon coarsely ground black pepper½ teaspoon coarsely ground black pepper
• ½ teaspoon sugar½ teaspoon sugar
• 3 Tablespoons mayonnaise3 Tablespoons mayonnaise
• ¼ cup extra virgin olive oil¼ cup extra virgin olive oil

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