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Radicchio Salad with Sourdough Dressing

['3 ounce sourdough bread, crust removed, torn into small pieces (about 1 cup), divided', '1 tablespoon plus 1/3 cup olive oil', 'Kosher salt', 'freshly ground pepper', '1 small garlic clove', '2 tablespoons red wine vinegar', '1 teaspoon Dijon mustard', '1 teaspoon sugar', '1 head radicchio, leaves separated, torn if large', '2 scallions', 'thinly sliced']

Preheat oven to 425°. Toss half of bread with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown, 8-10 minutes.
Pulse garlic, vinegar, mustard, sugar, remaining bread, and 2 tablespoons water in a blender to combine; let sit 5 minutes to soften bread. With motor running, gradually add remaining 1/3 cup oil; blend until smooth (bread will blend into dressing, thickening and flavoring it, while retaining some texture), about 2 minutes; season with salt and pepper.
Toss radicchio, scallions, croutons, and dressing in a large bowl; season with salt and pepper.

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