Chicken & Radicchio Salad

Chicken & Radicchio Salad

Sonoma Mission Sourdough Croutons

Preheat oven to 155°C. Toss all ingredients together and place on a lined baking tray. Bake for approximately 20 minutes, until brown. Lower oven temperature to 130°C and dry for a further 10 minutes.


Combine the red wine vinegar and Dijon mustard in a small bowl. Add the olive oil and emulsify with fork or whisk.


In a bowl lightly toss together all ingredients, including 70g of croutons, being careful not to bruise the herbs. Drizzle over the dressing and lightly toss again.

To Serve

On a large plate place a line of the Greek yoghurt. Pile salad on top using a spatula to scrape out remaining dressing. Finish with extra olive oil to taste.

Chef’s tip: It is all about the deep roasted flavours of the Sourdough Mission croutons, which are herbed, fennel crusted, lemony and dressed with sharp fruity extra virgin olive oil. We make our croutons from our open crumb naturally fermented sourdough. The croutons carry dressings beautifully through any salad so scale up the recipe and keep on hand for future use. Croutons can be crushed down into breadcrumbs and then taken to next level when fried with more olive oil and a little garlic to create the richest pangrattata. This will make 260g of croutons and you’ll only need 70g for this recipe. Store the remaining croutons in an airtight container.

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