Bitter Greens Salad with Melted Cheese
by Joshua McFadden, “Six Seasons”
Vegetarian servings6 addedMarch 2019
- 3 tablespoons red wine vinegar
- Extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1 large head radicchio (¾ pound), cored and coarsely shredded
- 5 ounces arugula
- ¼ pound Crucolo, Provolone, Taleggio, or Fontina cheese, grated
- ½ cup roughly chopped lightly toasted hazelnuts
- Saba or balsamic vinegar, for drizzling
- Heat the broiler to high.
- Whisk the red wine vinegar with ¼ cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
- Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of Saba. Serve right away.