10 ounces of fresh baby spinach 1 small head of radicchio 6-7 ounces of pine nuts, toasted 1/3 cup olive oil ¼ cup balsamic vinegar ¼ cup dry red wine 1 shallot, minced 1 baguette Parmesan cheese, freshly grated

Ø Place spinach in large serving bowl Ø Slice radicchio thinly and mix in with spinach

Ø In saucepan over medium heat: place olive oil, balsamic, wine and shallot [...]]]> (Serves 6)

10 ounces of fresh baby spinach
1 small head of radicchio
6-7 ounces of pine nuts, toasted
1/3 cup olive oil
¼ cup balsamic vinegar
¼ cup dry red wine
1 shallot, minced
1 baguette
Parmesan cheese, freshly grated

Ø Place spinach in large serving bowl
Ø Slice radicchio thinly and mix in with spinach

Ø In saucepan over medium heat: place olive oil, balsamic, wine and shallot and bring to light simmer (about 3 minutes)
Ø Pour over salad and toss, then immediately cover with tin foil and let stand for about 5 minutes
Ø Toss again and then serve on individual salad plates with pine nuts sprinkled on top and a parmesan toast

For Parmesan Toasts:
Ø Slice baguette diagonally into eighths
Ø Melt butter and brush over baguette slices
Ø Sprinkle with Parmesan Cheese and place in oven or broiler until cheese melts
Ø Serve warm on salad

¼ cup olive oil 4 cups ¾-inch bread cubes (crusts trimmed)

1 large head romaine lettuce, ripped into pieces

· Mince 3 garlic cloves in processor · Add mayo, anchovies with capers, 2 [...]]]> Ingredients
7 garlic cloves
¾ cup mayonnaise
4 canned rolled anchovy fillets with capers, drained
2 Tblspn plus 1/3 cup freshly grated Parmesan cheese
1 Tblspn fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard

¼ cup olive oil
4 cups ¾-inch bread cubes (crusts trimmed)

1 large head romaine lettuce, ripped into pieces

· Mince 3 garlic cloves in processor
· Add mayo, anchovies with capers, 2 Tblspn Parmesan cheese, lemon juice, Worcestershire sauce and mustard and process to blend
· Transfer to medium bowl and season with salt and pepper to taste

· Heat oil in heavy large skillet over low heat
· Cut remaining 4 garlic cloves in half and add to skillet cooking until golden brown, stirring frequently, approx. 8 minutes
· Using slotted spoon, remove garlic from skillet
· Add bread cubes to skillet and coat
· Cook over low heat until golden brown, approx. 15 minutes
· Remove from heat, season with salt and pepper and cool to room temp

· Place lettuce in large bowl
· Toss with enough dressing to coat
· Add remaining 1/3 cup Parmesan cheese and croutons and toss gently

If you want to “cheat” you can buy croutons and then it’s even easier. This serves 4 approximately and is da bomb!