It's easy to split duties on this one, but the cook making the vinaigrette will be done long before the salad maker. That will give the lead chef a chance to apply thoughtful management by lending a hand with the salad. It will also get the dish to the table faster.
2 cups (1/2-inch) cubed French bread
6 cups torn Bibb lettuce
1 cup torn radicchio
1 cup chopped oranges
14 pitted kalamata olives, halved
2 tablespoons fresh orange juice
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon capers
2 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
How to Make It
Preheat oven to 350°.
To prepare salad, place bread cubes in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted. Cool.
Combine bread cubes, lettuce, radicchio, oranges, and olives in a large bowl.
To prepare the vinaigrette, combine the orange juice and remaining ingredients in a small bowl, and stir well with a whisk. Pour the vinaigrette over the salad, and toss well.