Bitter-Greens Salad with Melted Cheese

To make this delicious and simple salad special, it’s quickly popped in the oven to wilt the greens and melt the cheese.

  • Total Time:
  • Servings: 4

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  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 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, thinly shaved
  • 1/2 cup hazelnuts, toasted
  • Saba (See Note) or balsamic vinegar, for drizzling

How to make this recipe

  1. Preheat the oven to 350&#176;. 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 <em>saba</em> over the salads and serve right away.


Saba, the Italian condiment made from reduced grape must, is available at specialty food stores and from

Contributed By Photo © Con Poulos Published January 2013

475477 recipes/bitter-greens-salad-with-melted-cheese 2013-12-06T23:12:06+00:00 Joshua McFadden italian|salads|4|fast|staff-favorite|vegetarian january-2013 recipes,bitter-greens-salad-with-melted-cheese 475477

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