To make this delicious and simple salad special, it’s quickly popped in the oven to wilt the greens and melt the cheese.
Slideshow:Warm Winter Salads
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Freshly ground pepper
1 large head of radicchio (3/4 pound), cored and coarsely shredded
5 ounces baby arugula
4 ounces semi-hard Italian cheese, such as Crucolo or pecorino Toscano,
1/2 cup hazelnuts, toasted
Saba (See Note) or balsamic vinegar, for drizzling
How to Make It
Preheat the oven to 350°. In a large bowl, whisk the red wine vinegar with the olive oil and season with salt and pepper. Add the radicchio and arugula and toss well. Mound the salad on oven-proof plates and top with the shaved cheese. Arrange the plates on trays and warm the salads in the oven for about 1 minute, until the cheese is just melted. Sprinkle the toasted hazelnuts on top. Drizzle a little saba over the salads and serve right away.
Saba, the Italian condiment made from reduced grape must, is available at specialty food stores and from igourmet.com.
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