This is a big, hearty and tangy salad, with hunks of toasted bread, grilled vegetables and marinated anchovies. Slideshow: Great Bread Salads 

June 2013


Credit: © Marcus Nilsson

Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. In a blender, blend the 1/2 cup of olive oil with the garlic until smooth. On a rimmed baking sheet, toss the bread with the garlic oil and season with salt and pepper. Spread the bread in a single layer and bake for about 15 minutes, stirring once, until golden and barely crisp. Let cool completely.

  • Meanwhile, light a grill or preheat a grill pan. Brush the cut sides of the radicchio with olive oil and drizzle with a little honey. Grill the radicchio cut side down over high heat, turning once, until charred and just starting to soften, about 3 minutes. Let cool completely, then cut into 1-inch pieces; discard the cores.

  • In a large bowl, whisk the 2 teaspoons of honey with the verjus, soy sauce, jalapeño, ginger and preserved lemon, if using. Add the tomatoes, roasted red peppers, cucumber, scallions, sliced celery and celery leaves and toss well. Stir in the croutons, grilled radicchio, anchovies and parsley and season with salt and pepper. Serve right away.


Verjus is the juice of unripened grapes. It’s often used as a substitute for vinegar. Preserved lemon is a condiment used primarily in Indian and North African cooking. Both are available at specialty food shops. White anchovy fillets are available in the deli section of specialty food shops.

Suggested Pairing

Assertive flavors, like fishy anchovies and bitter radicchio, can be toned down with juicy, fruity wines. Try a robust rosé, like one from Australia or Spain’s Rioja region.