Radicchio, Fennel and Olive Panzanella Salad – Simmer + Sauce

Ingredients

• For the Croutons:
• 6 slices sourdough bread, torn into bite-size pieces
• 1 teaspoon finely grated lemon zest
• 1/2 cup Extra Virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• For the Dressing:
• 1 1/2 tablespoons red onion, finely chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh oregano, finely chopped
• For the Salad:
• 1 small head radicchio, torn into bite-size pieces
• 3 small baby red leaf lettuce bunches
• 1 small fennel bulb, thinly sliced
• 1/2 cup fresh curly parsley leaves
• 1/2 cup green olives, pitted, halved
• 1/4 cup aged gouda, shaved