Radicchio Salad with Semolina Croutons and Pecorino

• 3 ounces semolina bread, sliced 1/4 inch thick and cut into 1/2-inch sticks (2 cups)
• 1/4 cup extra-virgin olive oil
• 3 tablespoons freshly grated pecorino cheese
• Freshly ground black pepper
• 1/2 cup sun-dried tomato halves
• 1 cup water
• 1 garlic clove, minced
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon chopped thyme
• Salt
• One 1-pound head radicchiohalved lengthwise, cored and thinly sliced

1. Preheat the oven to 350.
2. On a large, rimmed baking sheet, toss the semolina bread with 1 tablespoon of the olive oil.
3. Sprinkle with 1 tablespoon of the pecorino and season with pepper.
4. Bake for about 8 minutes, until the croutons are golden brown.
5. Meanwhile, in a small saucepan, combine the sun-dried tomatoes with the water and bring to a boil.
6. Cover and simmer over moderate heat until the tomatoes are tender, about 8 minutes.
7. Using a slotted spoon, transfer the tomatoes to a work surface.
8. Boil the cooking liquid over high heat until reduced to 2 tablespoons, about 7 minutes.
9. Let cool.
10. Coarsely chop half of the sun-dried tomatoes and reserve.
11. Mince the remaining tomatoes and transfer to a large bowl.
12. Whisk in the tomato reduction, garlic, vinegar, thyme and the remaining 3 tablespoons of olive oil and season with salt and pepper.
13. Add the radicchio and the reserved sun-dried tomatoes to the dressing and toss well.
14. Add the semolina croutons and the remaining 2 tablespoons of pecorino, toss again and serve.

bread, extravirgin olive oil, freshly grated pecorino cheese, freshly ground black pepper, tomato halves, water, garlic, red wine vinegar, thyme, salt

Taken from www.foodandwine.com/recipes/radicchio-salad-with-semolina-croutons-and-pecorino (may not work)