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Ingredients

• Croutons:
• 8 ounces sourdough bread, cut into 3/4-inch cubes (about 6 cups)
• Cooking spray
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon garlic powder
• Salad:
• 6 cups trimmed arugula
• 3 cups thinly sliced radicchio
• 3 cups thinly sliced escarole
• Vinaigrette:
• 1 1/2 tablespoons extravirgin olive oil
• 1/4 cup finely chopped shallots
• 4 garlic cloves, thinly sliced
• 1 1/2 cups diced seeded plum tomato
• 1/4 cup balsamic vinegar
• 1 1/2 tablespoons brown sugar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Remaining ingredient:
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

Description

Bake The Croutons A Day Or Two In Advance; Store At Room Temperature In A Zip-top Plastic Bag. Make And Refrigerate The Vinaigrette A Day Ahead; Reheat Gently Over Low Heat Before Tossing With The Greens.

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