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, thinly shaved
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.