Bitter Greens Salad with Melted Cheese

Name: Bitter Greens Salad with Melted Cheese
Yield: 4 servings
Ingredients: 1 3 tablespoons red wine vinegar; 1 Extra-virgin olive oil; 1 Kosher salt and freshly ground pepper; 1 1 large head radicchio (3/4 pound), cored and coarsely shredded; 1 5 ounces arugula; 1 1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated; 1 1/2 cup roughly chopped lightly toasted hazelnuts; 1 Saba or balsamic vinegar; 1 for drizzling

From the kitchen of Carly

Peppery radicchio and arugula wilt slightly under the broiler as sharp cheese melts into every bitter green. Toasted hazelnuts and saba drizzle add warmth and richness. A salad that walks the line between raw and cooked, simple and sophisticated.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons red wine vinegar
1Extra-virgin olive oil
1Kosher salt and freshly ground pepper
11 large head radicchio (3/4 pound), cored and coarsely shredded
15 ounces arugula
11/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated
11/2 cup roughly chopped lightly toasted hazelnuts
1Saba or balsamic vinegar
1for drizzling

Instructions

Heat the broiler to high.
Whisk the red wine vinegar with 1/4 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.