Radish & Fennel Panzanella with Radicchio and Herbs

Ingredients

• 1/2 loaf day-old ciabatta, cut or torn into cubes
• 3 Tbs olive oil
• 2 large watermelon radishes, trimmed, cut in half and then cut into very thin half circles
• 1 bulb fennel, trimmed and slivered
• 1 small bunch green shallots or green onions, sliced thin
• small handful parsley, leaves coarsely chopped
• small handful cilantro, leaves coarsely chopped
• 3 c. radicchio leaves, torn into bite-sized pieces
• 2 oz parmesan cheese shaved with a vegetable peeler
• juice of 1 lemon
• 1/4 c olive oil
• salt & pepper to taste

Instructions

1. Preheat oven to 400.
2. Toss ciabatta cubes with 3 Tbs olive oil and spread on a baking sheet. Toast in oven until golden and crunchy.
3. While bread is toasting, place radish slices, fennel, green shallots, parsley, cilantro, and radicchio in a large bowl and toss well to combine.
4. Squeeze lemon juice over the vegetables and herbs, drizzle in the 1/4 c olive oil, add parmesan and salt and pepper to taste and toss again until everything is well combined.
5. Serve at once or set aside for a few hours.