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.
Cooking Light OCTOBER 2000
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.
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